Boysenberry Cobbler Food

BOYSENBERRY CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread boysenberries in a 7x11-inch baking pan.
• Mix flour, egg, baking powder, and salt together with a fork to make a crumble. Scatter over berries. Pour melted butter over crumble. Sprinkle sugar on top.
• Bake crisp until top is browned, 40 to 50 minutes.

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!

BOYSENBERRY PIE

Steps:

• Make the crust: Combine the flour, granulated sugar and salt in a food processor; pulse to combine. Add the shortening and pulse a few times until the mixture looks like coarse meal. Add the butter and pulse a few times until pea-size pieces form. Pulse in the vinegar, then pulse in the ice water until the dough starts to come together but is still clumpy (you do not want it to form a ball). Divide the dough in half and form into 2 disks. Wrap each disk in plastic wrap and refrigerate at least 1 hour or overnight.
• On a lightly floured surface, roll out each disk of dough into a very thin 12-inch round (you can also roll the dough between 2 sheets of lightly floured parchment paper). If the dough is too soft, return to the refrigerator for about 20 minutes. Press 1 round of dough into a 9-inch pie plate. Trim the excess dough, leaving a 1/2-inch overhang.
• Make the filling: Combine the boysenberries and liquid, the granulated sugar, cornstarch and salt in a large bowl. Stir until well combined.
• Pour the berry filling into the prepared pie crust. Place the second round of dough over the pie and trim the excess to match the bottom layer. Fold the overhanging dough under itself and crimp as desired. Cut a few slits in the top crust. Refrigerate at least 1 hour before baking.
• Put a baking sheet on the middle oven rack and preheat to 425 degrees F. Brush the pie with heavy cream and sprinkle with coarse sugar. Put the pie on the hot baking sheet and reduce the oven temperature to 375 degrees F. Bake until the crust is deep golden brown and the filling is bubbling, 60 to 75 minutes. Transfer the pie to a rack and let cool at least 4 hours before slicing.

EASY BOYSENBERRY COBBLER

Steps:

• Place butter in an 8x8" pan and place in a 350 degree oven to melt.
• Combine flour, sugar, baking powder and salt in a bowl. Combine milk and lemon juice and pour into the flour mixutre. Stir lightly until no dry spots remain. Remove pan from oven once butter has melted and pour the batter into the melted butter. Do not stir.
• Arrange berries on top of batter, continuing to be careful not to stir the butter into the batter. Top with the turbinado sugar.
• Bake 40-50 minutes until the top is golden and the berries are bubbling from the top. Serve warm with whipped cream or ice cream.

BOYSENBERRY COBBLER

Steps:

• Preheat oven to 350 degrees F. In a saucepan mix cornstarch, sugar, and water. Add berries and cook on medium to medium high heat until mixture is thickened, about 15 minutes. Add butter and lemon juice. Pour into an 8" baking dish. Prepare the batter by mixing all of the batter ingredients and beating with a spoon until the batter is smooth. Drop the batter over the berry mixture. Bake 25-30 minutes at 350 degrees F. Let cool. Serve with whipped cream or ice cream.

BOYSENBERRY COBBLER RECIPE

Steps:

• Preheat oven to 350°F.
• In a saucepan mix cornstarch, sugar, and water. Add berries and cook on medium to medium high heat until mixture is thickened, about 15 minutes. Add butter and lemon juice. Pour into an 8" baking dish.
• Prepare the batter by mixing all of the batter ingredients and beating with a spoon until the batter is smooth.
• Drop the batter over the berry mixture. Bake 25-30 minutes at 350°F.
• Let cool. Serve with whipped cream or ice cream.

BOYSENBERRY COBBLER

Steps:

• Preheat oven to 425 degrees.
• Whisk together dry ingredients, then add milk and whisk until there are no lumps.
• Melt butter in a large cast iron skillet over medium high heat. Pour batter into pan but don't stir it.
• Add all the juice from the 2 cans of boysenberries and 1 1/2 cans of the berries. Don't stir, but do move the berries slightly out from the center with a spoon.
• Cook for 40 minutes or until done.
• Use remaining berries as a garnish.

GRAMMA'S EASY BERRY COBBLER + VIDEO

Steps:

• Preheat oven to 350°F. Coat a 11x7" pan with cooking spray.
• In a mixing bowl add the flour, sugar, baking powder, salt, and milk. Whisk to combine. Add the melted butter and vanilla and whisk until combined and a smooth batter.
• Scatter 2 cups of berries on bottom of pan and pour batter evenly over top. Sprinkle remaining cup of berries on top, zest from half the lemon and finishing sugar.
• Bake for 40-45 minutes, until golden brown. Serve warm with a scoop of ice cream or whipped cream.