Deep Dish Cobbler Food

DEEP DISH BLACKBERRY COBBLER

Steps:

• Mix berries, butter, cornstarch, sugar and water together and bring to a slow boil on stove top. Let boil a couple of minutes, turn off stove and let cool. This will not be thick.
• In a large bowl with a spoon mix together the flour, salt, oil, milk and sugar until makes a ball. Pinch off pieces of the dough and roll out as thin as possible.
• Spray a cookie sheet or flat pan with cooking spray and add pieces. Cook in a preheated 400 degree oven for about 10 minutes until brown. You will probably make about 3 pans of these pieces of cooked pastry to total 12 to 15 pieces depending on the size you make them.
• Once you have cooked all the pastry pieces start layering them in a serving bowl ladling the berries over the dough. Once you have finished put the cobbler in the refrigerator for several hours or overnight. The pastry will soak up all the juices from the berries.
• I just heat it up each serving in the microwave, top with ice cream and enjoy!

BLACKBERRY COBBLER

Steps:

• In medium bowl, stir together blackberries and sugar. Let stand about 20 minutes or until fruit syrup forms. Heat oven to 375°F.
• In large bowl, stir together flour, baking powder, salt and milk. Stir in melted butter until blended. Spread in ungreased 8-inch square pan. Spoon blackberry mixture over batter.
• Bake 45 to 55 minutes or until dough rises and is golden. Serve warm with cream.

VERY BEST BLUEBERRY COBBLER!

Steps:

• Lightly grease an 8 inch square baking dish. Place the blueberries into the baking dish, and mix with vanilla and lemon juice. Sprinkle with 1 cup of sugar and 1/2 teaspoon of flour, then stir in the tablespoon of melted butter. Set aside.
• In a medium bowl, stir together 1 3/4 cups of flour, baking powder, and 6 tablespoons sugar. Rub in the 5 tablespoons butter using your fingers, or cut in with a pastry blender until it is in small pieces. Make a well in the center, and quickly stir in the milk. Mix just until moistened. You should have a very thick batter, or very wet dough. You may need to add a splash more milk. Cover, and let batter rest for 10 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Spoon the batter over the blueberries, leaving only a few small holes for the berries to peek through. Mix together the cinnamon and 2 teaspoons sugar; sprinkle over the top.
• Bake for 20 to 25 minutes in the preheated oven, or until the top is golden brown. A knife inserted into the topping should come out clean - of course there will be blueberry syrup on the knife. Let cool until just warm before serving. This can store in the refrigerator for 2 days.

DEEP DISH APPLE COBBLER

Steps:

• Preheat oven to 350°F Grease and flour 13x9x2 inch pan.
• For crust and topping, combine cake mix, oats, walnuts and melted margarine in large bowl.
• Sprinkle half the mixture into pan.
• For filling, combine apples, raisins, water, sugar, cinnamon and nutmeg in large saucepan. Stir occasionnally over low heat for 10 minutes. Spread filling over crust in pan. Sprinkle remaining topping mixture over filling.
• Bake at 350F for 35 minutes or until lightly browned. Serve warm or at room temperature.

EASY DEEP DISH COBBLER

Steps:

• Preheat oven to 350°F In large bowl, gently toss fruit (I leave in about 1/4 cup syrup from canned peaches) and ½ cup cake mix.
• Spoon fruit mixture into an ungreased 8-inch square pan (a 10-inch deep-dish pie pan is recommended by the recipe).
• In separate bowl, place remaining cake mix, full pouch cinnamon topping, butter, oats and water.
• Using an electric mixer, mix on medium speed until mixture is crumbly.
• Sprinkle topping over fuit mixture.
• Bake 25-30 minutes or until golden brown.
• Serve warm with vanilla ice cream, if desired.

BLUEBERRY COBBLER

Steps:

• In a large bowl stir together the cornstarch, sifted, and the granulated sugar and add the blueberries and the lemon juice. Toss the mixture until it is combined well and transfer it to a buttered 10-inch (6-cup) deep-dish pie plate. In a bowl combine well the flour, the brown sugar, forced through a sieve, the baking powder, the salt, and the cinnamon, add the butter, and blend the mixture until it resembles coarse meal. Add 1/4 cup plus 2 tablespoons boiling water and stir the mixture until it just forms a dough. Drop 1/4 cupfuls of the dough over the blueberry mixture and bake the cobbler on a baking sheet in the middle of a preheated 400°F. oven for 30 to 40 minutes, or until the topping is golden and cooked through. Serve the cobbler warm with the ice cream.