BRANDY'S BLACKBERRY COBBLER
The best cobbler in the world! Serve hot with ice cream or whipped cream. You can use any kind of berry in this recipe. I've even made a quadruple berry cobbler, with raspberries, blackberries, strawberries and blueberries....YUMMY!
Provided by Brandy A
Categories Desserts Cobbler Recipes Blackberry Cobbler Recipes
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Whisk 1 cup of flour with the salt in a mixing bowl. Mix in the softened butter until the mixture resembles cornmeal. Stir in the ice water until a dough forms. Refrigerate until ready to use.
- Place the berries in a mixing bowl, and sprinkle with 1 1/4 cups sugar and 6 tablespoons of flour. Stir in the water until moistened, and scrape into a 2-quart baking dish. Roll the dough on a floured work surface to 1/4-inch thick, and cut into 3/4-inch strips. Place onto the berries in a crisscross pattern. Scatter the diced butter over top.
- Bake in the preheated oven until the berries are tender and the crust is golden brown, about 30 minutes.
Nutrition Facts : Calories 433.5 calories, Carbohydrate 54.6 g, Cholesterol 61 mg, Fat 23.6 g, Fiber 4.2 g, Protein 3.5 g, SaturatedFat 14.6 g, Sodium 310.8 mg, Sugar 34.6 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!
MAMA'S BLACKBERRY COBBLER
Alabama has some tasty fresh blackberries. Decades ago, my mama was heading out to pick blackberries to make a cobbler, but she ended up going to the hospital to have me instead. This is her mama's recipe. The blackberries start on top, but then end up tucked under a golden brown crust after it's baked. -Lisa Allen, Joppa, Alabama
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 491 calories, Fat 21g fat (13g saturated fat), Cholesterol 54mg cholesterol, Sodium 421mg sodium, Carbohydrate 75g carbohydrate (56g sugars, Fiber 4g fiber), Protein 5g protein.
BEST BLACKBERRY COBBLER
I've tweaked this recipe a few times, and everyone enjoys it. You can use frozen blackberries, but fresh are best. The lime zest really complements the sweet fruit, and the sour cream pastry is delightful. -Kimberly Reisinger, Spring, Texas
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- Place the blackberries in a large bowl. Combine the sugar, cornstarch and lime zest; sprinkle over berries and gently toss to coat. Pour into a greased 9-in. square baking dish., In a large bowl, combine the flour, 2 tablespoons sugar, baking powder, salt and baking soda; cut in 5 tablespoons butter until crumbly. Combine sour cream and heavy cream; gradually add to crumb mixture, tossing with a fork until mixture forms a ball. , Roll out to fit top of baking dish; place pastry over filling. Trim and seal edges; cut slits in top. Melt remaining butter; brush over pastry. Sprinkle with remaining sugar., Bake, uncovered, at 375° for 30 minutes. Cover and bake 15-20 minutes longer or until filling is bubbly and crust is golden brown. Cool for 15 minutes before serving.
Nutrition Facts : Calories 354 calories, Fat 16g fat (10g saturated fat), Cholesterol 47mg cholesterol, Sodium 337mg sodium, Carbohydrate 50g carbohydrate (26g sugars, Fiber 6g fiber), Protein 4g protein.
GRANOLA OATMEAL CRUNCH BLACKBERRY COBBLER
Make and share this Granola Oatmeal Crunch Blackberry Cobbler recipe from Food.com.
Provided by Brandy Rae
Categories Breakfast
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F.
- Toss blackberries with flour,salt,sugar,butter,and lemon juice in large bowl.
- Stir in brown sugar.
- Cook down into sauce over medium heat in sauté pan.
- Meanwhile combine all topping ingredients in a separate medium bowl, and mix.
- Fill 9x9-inch baking dish with filling and sprinkle on topping mixture.
- Bake 40-45 minutes, until topping is lightly browned.
Nutrition Facts : Calories 1115.2, Fat 31.9, SaturatedFat 17.8, Cholesterol 71.2, Sodium 972.7, Carbohydrate 202.1, Fiber 17.2, Sugar 115, Protein 14.9
BETTER THAN GRANNY'S BLACKBERRY COBBLER
A combination of the best cobbler recipes I have made. This adaptation is the simplest and tastiest yet.
Provided by Some1sGrandma
Categories Dessert
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375.
- In a large bowl stir together; berries, liqueur, sugar and corn starch.
- Let sit while you make the batter.
- In an ungreased 11x15" pan stir together well; flour, baking powder, salt, milk, vanilla, melted butter.
- Spread to cover bottom of pan evenly.
- Carefully spoon berry mixture over the batter to cover all.
- Bake for 45 minutes to one hour depending on glass or metal pan.
- I prefer glass as you can see the color of the batter as it cooks.
- Berries should be bubbling and bottom should look golden brown when done.
- Closer to 45-50 minutes for glass, 50-60 for metal.
- Place on a cooling rack for one hour.
- Serve warm with ice cream or cold with whipped cream.
- Is still very good the next day.
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