Commissary Blackberry Cobbler Food

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.

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!

BLACKBERRY COBBLER

Steps:

• Stir together first 4 ingredients in a large bowl.
• Gently stir in blackberries until sugar mixture is crumbly.
• Spoon mixture into a lightly greased 11x7 baking dish.
• Cut 1 piecrust into 1/2 inch wide strips and arrange diagonally over blackberry mixture. Sprinkle with 1 tablespoon sugar.
• Bake at 425º for 45 minutes or until crust is golden brown and center is bubbly.
• Serve with ice cream or freshly whipped sweetened cream, if desired.

COMMISSARY BLACKBERRY COBBLER

Steps:

• Place frozen blackberries in bottom of 9X13 baking dish.
• Sprinkle cake mix over blackberries.
• Cut butter into little 1/2 inch cubes and"dot" the butter over the cake mix.
• Bake at 350 for about 40 minutes until brown and bubbly.
• I serve this with vanilla ice cream.

BLACKBERRY COBBLER

Steps:

• Preheat oven to 350°. Melt butter in a 13x9 inch baking dish.
• Place blackberries in a saucepan and stir in 1/2 cup granulated sugar with water. Add thyme and bring to a boil then turn down to simmer. Cook for 5 minutes and remove from heat.
• Whisk together flour and baking soda, then add remaining 1/2 cup of granulated sugar and 1/2 cup brown sugar and whisk until well blended. Stir in buttermilk and vanilla extract.
• Once butter is melted, slowly pour in batter over the butter but do not stir. Remove thyme from blackberries and discard, then gently spoon the blackberries and any accumulated juices over the batter and do not stir.
• Sprinkle the turbinado sugar over the top then bake for 40-45 minutes until golden brown. Serve hot or room temperature with vanilla ice cream or homemade whipped cream.

BLACKBERRY COBBLER

Steps:

• Preheat oven to 350 degrees F.
• Into a buttered shallow baking dish place blackberries. Sprinkle with 1/3 cup sugar.
• In the bowl of a food processor combine flour, baking powder and salt. Add butter and pulse to create lumpy mixture. Add cream and pulse until dough forms. Dough will be soft. Spoon dough over blackberries.
• Melt remaining 2 tablespoons butter and drizzle over mounds of dough. Sprinkle with remaining 1/3 cup sugar.
• Bake about 30 to 40 minutes or until dough and fruit are cooked through and dough is lightly browned.
• Serve with whipped sweetened cream.

BLACKBERRY COBBLER

Steps:

• Preheat your oven to 350°F.
• Use 1 tablespoon of the melted butter to brush the inside of 4 9 1/2 oz ramekins. If you're making a family-style version, use a 9x13" baking dish instead of the ramekins and grease it the same way.
• Fill each ramekin with 1 cup of blackberries. For the family-stye version, dump all of the berries into your greased baking dish. Place the baking dish(es) on a quarter sheet pan.

SKILLET BLACKBERRY COBBLER RECIPE - (4.4/5)

Steps:

• Preheat oven to 350°F. Unroll one pie crust and place in bottom and up sides of 12-inch cast iron skillet. Pierce bottom and sides of crust with a fork. Bake 7 minutes; remove from oven. Increase oven temp to 400°F. In a large bowl, mix melted butter, 1 1/3 cups sugar, and flour. Put berries in bowl with butter, sugar and flour mixture. Toss until berries are covered and mixture is crumbly. Gently pour berries into skillet. Sprinkle water over berries. Unroll second pie crust over top of berries, sealing at the edges of the skillet. Scatter the small pieces of butter on top of the crust and sprinkle with 3/4 cup sugar. Cut tiny slits in top of pie crust. Bake approximately 45 minutes or until bubbly at edges and beginning to brown on top. Use pie shield or aluminum foil to keep edges of crust from burning.