Blueberry Raspberry Blackberry Cobbler Food

BLUEBERRY, RASPBERRY & BLACKBERRY COBBLER

Steps:

• Place flour in large bowl. Cut in cream cheese and 6 Tbsp. butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Shape into ball; wrap tightly. Refrigerate 1 hour.
• Meanwhile, toss berries with sugar, tapioca and cinnamon. Let stand at room temperature until ready to use.
• Heat oven to 400ºF. Spoon berry mixture into 1-1/2-qt. round casserole sprayed with cooking spray; dot with remaining butter. Place pastry on lightly floured surface; roll into round 1 inch larger than diameter of top of casserole dish. Place over fruit; flute edge, sealing pastry to edge of dish. Cut several slits in pastry to permit steam to escape.
• Bake 40 min. or until crust is golden brown. Cool slightly before serving topped with COOL WHIP.

BLACKBERRY COBBLER

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!

RASPBERRY AND BLUEBERRY COBBLER

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Mix flour, 1/2 cup sugar, baking powder, and salt in a bowl; mash butter into the flour mixture until crumbly. Stir boiling water into the flour mixture to form a dough.
• Dissolve cornstarch in cold water in a separate large bowl. Stir blueberries, raspberries, 3/4 cup sugar, and lemon juice into the cornstarch mixture; transfer to a cast-iron skillet and bring to a boil, stirring frequently. Drop dough into the skillet by the spoonful. Put skillet onto the prepared baking sheet.
• Bake in preheated oven until the topping is golden brown, about 25 minutes.

BLACKBERRY AND BLUEBERRY COBBLER

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray an 8x8-inch baking dish with cooking spray.
• Stir blueberries, blackberries, orange juice, and 3 tablespoons white sugar together in a bowl. Allow berries to stand 20 to 30 minutes to accumulate juice.
• Whisk flour with baking powder in a bowl until thoroughly combined. Mix 1 cup sugar with melted butter, egg, and vanilla extract in a separate bowl until thoroughly combined. Whisk flour mixture gradually into the liquid ingredients to make a smooth batter.
• Spread a thin layer of batter over bottom of the prepared baking dish; top with berry mixture and juices. Spoon remaining batter over berries and spread into an even top layer; sprinkle top with white chocolate chips and brown sugar.
• Bake in the preheated oven until the cobbler is golden brown, the filling is bubbling, and the chips have melted, 30 to 35 minutes.

MAMA'S BLACKBERRY COBBLER

Steps:

• Preheat oven to 350°. Pour 1/2 cup melted butter into an 8-in. square baking dish. In a small bowl, combine flour, 1 cup sugar, milk and vanilla until blended; pour into prepared dish. In another bowl, combine blackberries, remaining 1/2 cup sugar and remaining 2 tablespoons melted butter; toss until combined. Spoon over batter., Bake until topping is golden brown and fruit is tender, 45-50 minutes. Serve warm.

BLACKBERRY AND RASPBERRY COBBLER

Steps:

• Roll half of the pie crust very thin and line a 8x8ish inch baking pan.
• Roll other half of pie crust very thin and cut into 2 inch strips.
• Bake half of the 2 inch strips at 350-375F on a cookie sheet.
• In a saucepan, cook blackberries and raspberries, 1 cup of sugar and water until it boils.
• Mix together flour and remaining sugar; add to berry mixture.
• Stir constantly for 3 minutes, until thick.
• Spoon into pastry lined pan and push the cooked crust strips to the middle.
• Dot with butter.
• Cover with remaining strips.
• Bake at 425F for 25-30 minutes.

MIXED BERRY COBBLER

Steps:

• Preheat the oven to 350°F. Spray a 9x13 baking dish with cooking spray, set aside.
• In a large mixing bowl, add the blueberries, raspberries, blackberries, sliced strawberries, sugar, cornstarch, lemon zest, lemon juice, and vanilla extract. Toss to coat. Spread the berries into the prepared baking dish.
• In a large mixing bowl, stir together the flour, sugar, brown sugar, lemon zest, baking powder, baking soda, and salt until it is a sandy mix with no large clumps.
• Add the cold butter, and combine with a pastry cutter or a fork, blending until it is no longer dry and powdery.
• Add ⅓ cup of the buttermilk and stir it together until combined, this will be a sticky, wet dough.
• Take a few tablespoons of the dough and flatten it out to about 1/4 inch thick. Lay the pieces of dough on top of the berries. I like to leave some of the berries exposed for a pretty presentation.
• Brush the dough topping with the remaining buttermilk using a pastry brush. Sprinkle the decorators sugar on top.
• Bake for 45-50 minutes until the topping is golden brown and it's bubbly along the edges.
• Allow to cool for at least 10 minutes before serving.
• If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

RASPBERRY COBBLER

Steps:

• In a mixing bowl, toss the raspberries with the sugar and lemon juice.
• Spread berries out into a buttered 10x6 inch baking dish.
• Dot with 2 tablespoons butter.
• In another mixing bowl, add Bisquick, melted butter, egg, and milk; stir just to combine.
• Drop spoonfuls of dough over fruit.
• Bake for 30-35 minutes at 350 degrees or until a pick comes out clean (comes out clean from the biscuit dough, that is).
• Serve warm with whipped cream.

OLD FASHION BERRY COBBLER

Steps:

• Cream butter and sugar together, then add milk on slow speed.
• Sift dry ingredients together and add to wet a couple of tablespoon at a time, until smooth.
• Batter should be very thick paste, turn out into greased 13 x 9 x 2 inch pan, put berries on top of batter, sprinkle with remaining 1 1/2 cups sugar, and pour 2 1/2 cups boiling water over top, dot with remaining 3 tbsp butter.
• Bake at 425°F for 30 minutes or until golden brown.

SLOW-COOKER MIXED BERRY COBBLER RECIPE BY TASTY

Steps:

• Add raspberries, blueberries, strawberries, and blackberries into the bottom of the slow cooker.
• Sprinkle cornstarch on top and mix gently.
• Pour cake mix on top of the berries and spread out so it covers the berries.
• Place pieces of butter on top of the cake mix and cover.
• Cook on high for 2½ to 3 hours, until the cake is fully cooked.
• Serve topped with ice cream
• Enjoy!