BLACKBERRY COBBLER
Steps:
- Preheat oven to 350 degrees F.
- Into a buttered shallow baking dish place blackberries. Sprinkle with 1/3 cup sugar.
- In the bowl of a food processor combine flour, baking powder and salt. Add butter and pulse to create lumpy mixture. Add cream and pulse until dough forms. Dough will be soft. Spoon dough over blackberries.
- Melt remaining 2 tablespoons butter and drizzle over mounds of dough. Sprinkle with remaining 1/3 cup sugar.
- Bake about 30 to 40 minutes or until dough and fruit are cooked through and dough is lightly browned.
- Serve with whipped sweetened cream.
BLACKBERRY PUDDING COBBLER RECIPE - (4.2/5)
Provided by Orion
Number Of Ingredients 8
Steps:
- Preheat oven to 350°- Cream butter and I cup sugar. Add flour, salt, baking powder, and milk to creamed mixture. Mix well and spread into a greased 9X13inch pan. Pour blackberries on top of batter. Combine remaining I cup sugar and 2 cups boiling water and pour over berries, may add more blackberries or liquid according to taste.) Bake for 50 minutes. Note: Other fruit or berries may be substituted for the black¬berries.
BLACKBERRY COBBLER
Provided by Ree Drummond : Food Network
Categories dessert
Time 45m
Yield 8 to 12 servings
Number Of Ingredients 9
Steps:
- Combine the blackberries and sugar in a large saucepan and bring to a boil. Mix the cornstarch with 2 tablespoons water and add to the pan. Simmer until thick, about 5 minutes. Stir in the almond extract and orange zest, then remove from the heat and place in a 9-by-13-inch baking dish, allowing the mixture to cool slightly.
- For the lattice crust: Preheat the oven to 425 degrees F.
- Roll out the pie crusts on a lightly floured surface to approximately 10 by 14 inches. Cut one pie crust lengthwise into 4 long strips 1 3/4 inches wide (you will have scraps). Cut the second pie crust widthwise into 6 short strips, also 1 3/4 inches wide.
- Place the 4 long strips vertically on a sheet pan with half an inch between them. Fold the first and third strips back on themselves and lay a short strip across. Fold the first and third long strips back to their original position over the top of the short strip. Now fold the long second and fourth strips back. Lay a short strip over and return the long strips. Repeat until you have laid six strips across and have a lattice. Trim the edges a little and put the sheet pan in the freezer for 10 minutes to allow the lattice to harden a little.
- Place the lattice on top of the blackberry mixture. Make an egg wash by beating the egg together with a tablespoon of water in a small bowl. Brush the lattice with egg wash and bake until the crust is golden brown, about 30 minutes. (The berries may bubble over slightly, but that's normal.)
- Serve bowls of cobbler with scoops of vanilla ice cream.
BLACKBERRY COBBLER
After moving to Oklahoma in 2002, I discovered an abundance of wild blackberries growing on our farm. Channeling my best Martha Stewart, I decided I had to pick these berries myself and prepare the perfect blackberry cobbler for my family. (This is also where I learned about the abundance of chiggers in Oklahoma, something we call red bugs in Georgia. They apparently love to feast on unsuspecting berry pickers.) After talking a couple of my girlfriends into going blackberry picking with me, I had an ample supply of beautiful blackberries. When I called my mom, the goddess of all things culinary, to ask for Grandma Paulk's blackberry cobbler recipe, I got the familiar reply: "Well, actually there is no real recipe." Ahhh! My notes from that day go something like this: Berries in water, Sugar, Bring to a boil, Flour, Shortening, Milk. You get the picture. The cobbler actually came out great, and I was proud of my handpicked berries, but truth be told, it was the first and last time I picked the berries wild. Store-bought berries at your local grocery or farmer's market are usually plumper and sweeter than wild berries. If you use wild berries, you will probably need to add more sugar. The last time I made this, I didn't have time to make homemade pastry, so I tried store-bought refrigerated roll-out pastry shells and cut them into strips. It worked great!
Provided by Trisha Yearwood
Categories dessert
Time 50m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F. Butter a 1-quart casserole dish or baking pan.
- In a medium saucepan combine the sugar, 1 tablespoon of the flour, berries and 1 cup water. Bring to a boil, reduce the heat, and simmer for 2 minutes, then remove from the heat and set aside.
- In a medium bowl, use a pastry blender or two knives to cut the butter into the remaining 2 cups flour. Stir in just enough milk to make a soft dough that pulls away from the sides of the bowl. Turn the dough out on a lightly-floured board and pat into a square. Use a rolling pin to roll it to 1/2-inch thick. Cut the dough into 2-inch-wide strips.
- Pour 1 cup of the blackberry mixture into the bottom of the pan. Arrange half of the dough strips on top of the blackberry mix, placing them close together. Bake until brown, about 12 minutes, then remove from the oven and pour the remaining berry mixture over the baked strips. Arrange another layer of dough strips on top and bake until brown, about 15 minutes. Serve warm with ice cream.
BLACKBERRY PUDDING CAKE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking pan.
- Mix blackberries, cinnamon, and lemon juice together in a bowl until coated. Pour into the prepared baking pan.
- Combine 3/4 cup sugar, flour, and baking powder together in a separate bowl; stir in milk and butter. Spoon batter over blackberry mixture, covering as much as possible.
- Stir remaining 3/4 cup sugar and cornstarch together in a bowl; stir in boiling water until sugar and cornstarch are dissolved. Pour mixture over berry mixture.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes.
Nutrition Facts : Calories 238.5 calories, Carbohydrate 48.8 g, Cholesterol 11.3 mg, Fat 4.4 g, Fiber 2.1 g, Protein 2.4 g, SaturatedFat 2.6 g, Sodium 88.5 mg, Sugar 35.5 g
DELUXE BLACKBERRY COBBLER
This is another Southern Living recipe that I really like. The cobbler is just a little bit different from your average cobblers in that not only does it have blackberries in it, it's also flavored with a cream cheese crust, apples, orange juice and lemon juice. Talk about bursting with flavor! This is delicious served warm with a scoop of vanilla ice cream on top.
Provided by Dreamgoddess
Categories Dessert
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In a mixing bowl, combine the cream cheese and butter.
- Combine the flour and salt in another bowl; stir into the cream cheese mixture.
- Pour the orange juice over the cream cheese/flour mixture.
- Stir with a fork just until moistened; shape into a ball and chill for 1 hour.
- Preheat the oven to 425 degrees.
- Divide the dough in half and press one half on the bottom and sides of a greased 1 1/2 quart baking dish.
- The dough should come to within 1 inch of the top of the dish.
- In a saucepan, combine the blackberries, sugar, apples, lemon juice, lemon rind, and vanilla; bring to a boil and let boil for 10 minutes.
- Pour over the crust in the prepared baking dish.
- With the remaining dough half, shape irregular pieces about 1/4" thick.
- Place the dough pieces on top of the fruit in a patchwork fashion, leaving some fruit exposed.
- Dot with the remaining 1 T butter.
- Bake at 425 degrees for 40 minutes or until the cobbler is golden.
- Serve warm in dessert dishes with a scoop of vanilla ice cream on top.
Nutrition Facts : Calories 533.5, Fat 18.9, SaturatedFat 11.5, Cholesterol 51.3, Sodium 333.5, Carbohydrate 87.7, Fiber 6.5, Sugar 57.7, Protein 6.2
BLACKBERRY COBBLER
For a taste of the frontier, bake Ree Drummond's Blackberry Cobbler from The Pioneer Woman on Food Network; it's perfect served warm with cold ice cream.
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F. Grease a 3-quart baking dish with butter.
- In a medium bowl, whisk 1 cup sugar with the flour and milk. Whisk in the melted butter.
- Rinse the blackberries and pat them dry. Pour the batter into the baking dish. Sprinkle the blackberries evenly over the top of the batter. Sprinkle 1/4 cup sugar over the blackberries. Bake until golden brown and bubbly, about 1 hour. When 10 minutes of the cooking time remains, sprinkle the remaining 2 tablespoons sugar over the top. Top with whipped cream or ice cream . . . or both!
BLACKBERRY COBBLER
Provided by Edna Lewis
Categories Berry Fruit Dessert Bake Blackberry Summer Chill Gourmet Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F with rack in middle.
- Blend together flour, lard, and salt in a bowl with your fingertips or a pastry blender just until mixture resembles coarse meal with some small (roughly pea-size) lumps of lard.
- Drizzle water evenly over mixture. Gently stir with a fork until incorporated, then bring dough together with your hands. Divide dough in half, then flatten each piece into a 4-inch square. Let dough stand a few minutes before rolling out.
- Roll out 1 piece of dough (keep remaining piece chilled) on a floured surface with a lightly floured rolling pin into a 12-inch square, then fit into an 8-inch square (2-inch-deep) baking pan.
- Chill bottom crust while rolling out remaining piece of dough for top crust in same manner.
- Whisk together 1 cup sugar with cornstarch.
- Fill dough-lined pan with blackberries and top with butter, then sprinkle sugar mixture evenly over fruit. Cover top with remaining dough and press edges together to seal, then fold dough under. Using handle of a dinner knife, make a decorative edge. Brush top crust with milk and sprinkle with remaining 2 tablespoons sugar. Cut 3 steam vents with a small sharp knife.
- Put cobbler in oven and reduce temperature to 425°F. Bake until crust is golden-brown and filling is bubbling in center, about 45 minutes (check after 25 minutes; if crust is browning too quickly, cover with foil). Cool to warm, about 45 minutes.
BLACKBERRY COBBLER
This recipe reminds me of when I was a little girl and mom and I would go blackberry picking. She was very allergic to poison ivy, so we stopped going after a couple of years; however, we still were (and are) treated to her awesome blackberry pie!!! It really reminds me of summer holidays, especially the 4th of July. Oh, and that's my sister reviewing this recipe--she's a snot, and also 9 years younger than me, so she doesn't REMEMBER blackberry picking with mom! *sticks out tongue* LOL
Provided by spatchcock
Categories Dessert
Time 40m
Yield 1 cobbler
Number Of Ingredients 14
Steps:
- Combine the first 4 ingredients of the filling and spoon into a 9 inch square pan.
- OPTIONAL: You may add a bit of vanilla or almond extract, if you wish.
- Nutmeg is also good.
- Prepare crust (recipe follows) and spoon 9 mounds over the blackberries.
- OPTIONAL: You may sprinkle the top with flaked almonds or chopped pecans.
- Brush with butter and sprinkle with sugar.
- Bake, uncovered in a preheated 425 degree oven for 30 minutes until browned and bubbly.
- FOR CRUST: Combine first 5 crust ingredients, cut in shortening with pastry blender until mixture is crumbly.
- Stir in whipping cream and buttermilk just until it is blended.
- NOTE: You may add other fruit to vary your cobbler; try adding a few cherries, blueberries, raspberries or cranberries.
- Also good for nectarines or peaches!
Nutrition Facts : Calories 3124.1, Fat 110.3, SaturatedFat 46.6, Cholesterol 172.9, Sodium 2580.7, Carbohydrate 511, Fiber 45.6, Sugar 282, Protein 40.4
BLACKBERRY COBBLER
Make and share this Blackberry Cobbler recipe from Food.com.
Provided by Lavender Lynn
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a 10 inch round or oval baking dish, melt 1/2 C butter; set aside.
- In a saucepan, heat sugar and water until sugar melts; set aside.
- Place flour in a mixing bowl; cut in remaining butter until fine crums form.
- Add milk to flour mixture, stirring with a fork until dough leaves side of bowl.
- Turn out flour mixture onto a floured surface; knead 3 or 4 times.
- Roll out dough to an 11 x 9 rectangle 1/4 in thick.
- Spread berries over dough; sprinkle with cinnamon.
- Roll up dough, jelly-roll style.
- Cut dough into 1/4 in thick slices.
- Carefully lay slices of dough in baking dish over butter.
- Pour sugar syrup around slices(syrup will be absorbed).
- Bake at 350 degrees F for 45 minutes.
- Sprinkle sugar over top and bake 15 minutes more.
- Serve warm or cold.
Nutrition Facts : Calories 417.7, Fat 23.8, SaturatedFat 14.8, Cholesterol 62.4, Sodium 506.8, Carbohydrate 49.6, Fiber 2.6, Sugar 29.9, Protein 3.4
PERFECT BLACKBERRY COBBLER
Make and share this Perfect Blackberry Cobbler recipe from Food.com.
Provided by Audrey M
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 and spray a 9"x 9" baking pan with PAM.
- Mix together all ingredients except berries just until blended and pour into pan.
- Pour berries on top of batter (they'll sink in).
- You can sweeten the berries with a little Splenda if they are very tart.
- If you are using frozen berries, let them semi defrost.
- Bake 40-50 minutes, or until golden brown.
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