BOOK CLUB BLACKBERRY COBBLER
All of the southern women in my book club love to eat. Each month we choose a potluck theme. The theme this month was 'Soul Food Throw Down.' Our dessert this month was blackberry cobbler. This is an easy recipe that uses canned blackberries. It's best with a big scoop of vanilla ice cream.
Provided by Stacy McVay
Categories Desserts Cobbler Recipes Blackberry Cobbler Recipes
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cut the shortening into 2 cups of self-rising flour in a bowl with a pastry cutter until the shortening forms small pieces the size of peas. Add the water, 1 tablespoon at a time, just until the dough holds together and is workable. Divide the dough into 2 balls. On a well-floured surface, roll out a dough ball into a piece about 9 inches square and 1/4 inch thick. Lay the dough into the bottom of a 9x9-inch baking dish.
- In the same bowl you used to mix the dough, pour the blackberries with their juice, 3/4 cup of sugar, and 1/3 cup of self-rising flour. Mix until the sugar has dissolved, and pour the filling over the crust. Roll out the remaining dough ball into a square about 9 inches square, and cut the dough into strips. Lay the strips over the filling. Cut the butter into thin slices, and lay the slices over the strips of dough. Sprinkle with 1/4 cup of sugar.
- Bake in the preheated oven until the top crust is golden brown and the filling is bubbling, 30 to 40 minutes.
Nutrition Facts : Calories 500 calories, Carbohydrate 76.6 g, Cholesterol 7.6 mg, Fat 20.5 g, Fiber 4.6 g, Protein 5 g, SaturatedFat 6.2 g, Sodium 486.9 mg, Sugar 46 g
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 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.
OLD FASHIONED BLACKBERRY COBBLER - A BLACKBERRY COBBLER FROM SCRATCH
My Dad gives this Old Fashioned Blackberry Cobbler two thumbs up! Follow these easy instructions on how to make a blackberry cobbler from scratch using fresh blackberries. This simple recipe is a home run each and every time.
Provided by Barbara
Categories Dessert
Time 55m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F.
- Melt butter in 13 x 9 inch baking dish; remove from oven when melted.
- Mix blackberries with 1/3 cup sugar; set aside.
- Combine flour, 1 cup sugar, baking powder and salt; add milk and vanilla and mix to form a batter.
- Pour batter directly into melted butter.
- Pour sweetened blackberries into the center of the batter. Try not to allow berries to touch the edge of the pan.
- Bake for 40-45 minutes.
- Eat warm as is, topped with milk, vanilla ice cream or whipped cream.
BLACKBERRY COBBLER
We have multiple blackberry bushes. After looking through Zaar and some of my cookbooks, I came up with this recipe for Father's Day. It was very, very good.
Provided by jneen
Categories Dessert
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter in 9" round pan or 9"x9" square pan.
- Add sugar to butter and stir.
- Add flour to sugar and butter and stir.
- Add milk to above mixture and stir.
- Sprinkle blackberries over mixture.
- Bake at 350 for one hour, until nicely browned.
- I put a foil covered cookie sheet under the pan, just in case.
Nutrition Facts : Calories 390.2, Fat 17.3, SaturatedFat 10.7, Cholesterol 46.4, Sodium 394.1, Carbohydrate 56.5, Fiber 3.7, Sugar 36.3, Protein 4.4
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
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