Blackberry Sangria Cobbler Food

BLACKBERRY SANGRIA COBBLER

Steps:

• Heat oven to 375°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 3-quart saucepan, stir together blackberries, granulated sugar, cornstarch, 1 tablespoon butter and the sangria. Heat to boiling over medium-high heat, stirring occasionally. Remove from heat; cover to keep warm.
• In small bowl, mix flour, baking powder and salt. In medium bowl, beat 3 tablespoons butter and the brown sugar with electric mixer on medium speed until well blended. Alternately add flour mixture with milk, beating on low speed just until blended. Pour batter into baking dish.
• With slotted spoon, gently spoon blackberries over batter (do not stir). Pour syrup from saucepan over berries. Place baking dish on cookie sheet on lower oven rack.
• Bake 20 minutes. Reduce oven temperature to 325°F; bake 25 minutes longer. Serve warm.

BLACKBERRY SANGRIA

Steps:

• In a medium saucepan over medium-high heat, add fresh blackberries, sugar and water. Stir and bring to a boil. Use the back of a wooden spoon or muddler to press on the blackberries to release their flavors and juices.
• Turn off heat and allow to sit for 10-15 minutes.
• Remove from stove and strain mixture through a fine mesh sieve to remove any blackberry pulp and seeds. You should have roughly 1 cup of blackberry simple syrup.
• In a large pitcher, combine the blackberry simple syrup, red wine, pineapple juice, Chambord, and orange curacao. Add extra garnish to the serving pitcher. Stir well and keep refrigerated until ready to serve over ice. You can also serve it at room temperature.
• Top with lemon-lime soda just before serving.
• Garnish with fresh lemon and lime slices and top with fresh blackberries.

PEACH-BLACKBERRY SANGRIA

Steps:

• Combine the wine, peach puree, brandy, syrup, blackberries and sliced peaches in a pitcher. Cover the pitcher and refrigerate for at least 2 hours and up to 24 hours. Serve the sangria over ice in red wine goblets. Garnish the goblets with sliced peaches.

BLACKBERRY COBBLER

Steps:

• Preheat oven to 350 degrees F. Spray 8 (4-inch) ramekins with butter flavored cooking spray and set aside.
• In a bowl combine thawed blackberries, tapioca, lemon juice, 1/4 cup of cream soda and sugar. Transfer to ramekins.
• In a large bowl combined biscuit mix and remaining cream soda. Mix until well blended. Sprinkle biscuit mix over berries. Dust with sugar. Bake for 30 to 40 minutes. Serve warm.

CARRABA'S BLACKBERRY SANGRIA RECIPE - (3.5/5)

Steps:

• Mix all liquid ingredients together and add blackberries. Refrigerate and let sit for a few hours. Serve over ice. When ready to serve, add a slice of lemon and orange.

PERFECT BLACKBERRY COBBLER

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.

BLACKBERRY SANGRIA

Steps:

• Combine wine, brandy, triple sec, orange juice, and sugar together in a pitcher or bowl; add blackberries, strawberries, pineapple, apple, and ice and mix well. Refrigerate for 8 hours to overnight.

EMILY'S BLACKBERRY COBBLER

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Whisk the flour, baking powder, and salt together in a mixing bowl.
• Cream 1 cup of sugar with the softened butter until light and fluffy. Mix in the flour mixture alternately with the milk until no large lumps remain. Pour into a 9x13-inch baking dish. Arrange the berries over the batter, and sprinkle with the remaining 1 cup of sugar. Pour the boiling water over top.
• Bake in the preheated oven until the batter has firmed and the berries are soft, about 50 minutes.

CRISPY & SWEET BLACKBERRY COBBLER

Steps:

• Melt 1/2 c butter in 9 x 13" glass dish.
• Mix together 1 1/2 c sugar, flour& baking powder.
• Add milk& lightly whisk.
• Pour batter on top of melted butter in baking dish.
• On med.
• heat, cook the blackberries and 1 1/4 c sugar until mixture begins to boil.
• Add blackberries to top of batter and bake in 350 deg preheated oven until batter begins to brown (approx. 20 mins) Cover with as much brown sugar topping as desired.
• (This recipe may be enough topping for 2 cobblers, according to taste) Bake until topping begins to brown, approx.
• 10 mins.
• Cool and top with vanilla ice cream.

CLEMENTINE BLACKBERRY SANGRIA

Steps:

• In large pitcher, stir together wine and drink mix. Add clementine slices. Cover; refrigerate 1 to 2 hours to allow clementine flavor to infuse into wine.
• Just before serving, in medium bowl, sprinkle stevia over blackberries. Using fork or pestle, muddle slightly. Spoon blackberry mixture into each of 8 wine glasses. Top with clementine-infused wine and clementine slices. Serve immediately.