Four Berry Fruit Cobbler Food

BERRY COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish.
• In a large bowl combine flour, sugar, baking powder and salt. Stir in butter, milk, vanilla and egg until smooth. Fold in raspberries. Pour into prepared pan.
• Bake in preheated oven 35 to 40 minutes, until top is firm.

BERRY FRUIT COBBLER WITH FRESH WHIPPED CREAM

Steps:

• For the cobbler: Preheat the oven to 425 degrees F. Using 1 tablespoon of the butter, grease a 9-by-13-inch baking dish.
• Chop the remaining 2 tablespoons butter into 1/2-inch cubes and set aside. In a separate bowl, add the flour, sugar, baking soda, salt and eggs. Mix together with a wire whisk until the dough just comes together.
• Add the blueberries and peaches to the greased baking dish. Drizzle the top with the lemon juice, sprinkle with the cinnamon and top with the remaining butter cubes. Drop the dough in large pieces onto the mixed fruit. Bake until the biscuits are just browned and the fruit is bubbling, 30 minutes.
• For the whipped cream: In a large, chilled stainless steel bowl, add the whipping cream, sugar, vanilla and cinnamon. Using an electric hand mixer, beat the cream for 1 minute on medium high. Place the bowl in the refrigerator until ready to serve.
• To serve the dessert, spoon some of the warm cobbler into a bowl, and top with a dollop of whipped cream.

FRESH BERRY COBBLER

Steps:

• Heat the oven to 425°F.
• In 2-quart saucepan, mix 1/2 cup sugar and cornstarch. Stir in raspberries, water and lemon juice. Heat to boiling over medium heat, stirring constantly. Continue boiling 1 minute, stirring constantly. Pour berry mixture into 8- or 9-inch (2 quart) glass baking dish.
• In medium bowl, stir Bisquick™ mix, milk, 1 tablespoon sugar and melted butter just until blended and a dough forms. Drop dough by 6 spoonfuls onto hot berry mixture.
• Bake about 15 minutes or until berry mixture is bubbly and topping is light brown.
• Place baking dish on a wire cooling rack. Cool slightly. Serve warm.

THREE-BERRY COBBLER

Steps:

• In a small bowl, combine berries and 2 tablespoons sugar; let stand for 30 minutes. Drain berries, reserving juice. If necessary, add water to the juice to measure 1/2 cup. In a small saucepan, combine cornstarch and juice. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in berries and cinnamon. Pour into a 3-cup baking dish coated with cooking spray., In a small bowl, combine the flour, baking powder, salt and remaining sugar. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Drop dough in four mounds onto hot fruit mixture. Bake at 375° for 15-20 minutes or until biscuits are golden brown. Serve with whipped cream or ice cream if desired.

SLOW-COOKER MIXED BERRY COBBLER RECIPE BY TASTY

Steps:

• Add raspberries, blueberries, strawberries, and blackberries into the bottom of the slow cooker.
• Sprinkle cornstarch on top and mix gently.
• Pour cake mix on top of the berries and spread out so it covers the berries.
• Place pieces of butter on top of the cake mix and cover.
• Cook on high for 2½ to 3 hours, until the cake is fully cooked.
• Serve topped with ice cream
• Enjoy!

BERRY COBBLER FOR ONE RECIPE BY TASTY

Steps:

• In a medium bowl, add the flour, baking powder, 1 tablespoon of sugar, and the butter.
• Cut the butter into the flour with a fork until the mixture crumbly.
• Add the milk and stir until the mixture comes together.
• Heat the mini frying pan over low heat.
• Add the berries, water, and remaining tablespoon of sugar to the frying pan.
• Scoop the dough on top of the berries, flatten slightly with a spoon, and cover with a small plate.
• Cook for 30 minutes or until the berries have softened and the dough is cooked through.
• Enjoy!

OLD FASHION BERRY COBBLER

Steps:

• Cream butter and sugar together, then add milk on slow speed.
• Sift dry ingredients together and add to wet a couple of tablespoon at a time, until smooth.
• Batter should be very thick paste, turn out into greased 13 x 9 x 2 inch pan, put berries on top of batter, sprinkle with remaining 1 1/2 cups sugar, and pour 2 1/2 cups boiling water over top, dot with remaining 3 tbsp butter.
• Bake at 425°F for 30 minutes or until golden brown.

BERRY COBBLER

Steps:

• 1. Preheat the oven to 375°F. In a large mixing bowl, gently toss the berries with 1 cup sugar.
• 2. In a stand mixer fitted with a paddle attachment or using a wooden spoon and a large bowl, beat together the butter and the remaining 3/4 cup sugar on medium speed until light in texture, about 2 minutes. While the butter is beating, in a medium bowl, combine the flour, salt, baking soda, and baking powder, and set aside.
• 3. Reduce the mixer speed to low and beat in the egg, stirring until smooth, about 2 minutes. Scrape the bowl as necessary to blend evenly. Add the dry ingredients and heavy cream and continue to stir on low, or gently by hand, until just combined.
• 4. Transfer the berries to a (9- by 13-inch) baking dish, spreading them out into an even layer. Using two spoons, deposit the dough evenly over the berries, covering most of the surface of the dish. Bake the cobbler until the crust is golden brown and springs back when touched (a toothpick can be inserted into the crust; it is fully baked if the toothpick comes out clean), 25 to 35 minutes.
• 5. Remove the cobbler from the oven and let cool on a wire rack for 10 minutes before serving.

SUMMER BERRY COBBLER

Steps:

• Preheat oven to 400°.
• In a mixing bowl, combine berries with sugar, cinnamon, cornstarch and lemon juice.
• Stir gently to combine.
• Spread berry mixture out on a 10-inch tart or gratin dish.
• To Make Scones:.
• In a large bowl, sift together flour, baking powder, salt and sugar; mix thoroughly.
• Cut in butter using 2 forks or a pastry blender.
• The butter pieces should be coated with flour and resemble crumbs.
• In another bowl, mix buttermilk and egg together, and then add to the flour mixture.
• Mix just to incorporate, do no overwork the dough.
• Roll blueberries in flour to coat, this will help prevent the fruit from sinking to the bottom of the scone when baked.
• Fold the blueberries into batter, being careful not to bruise.
• Dollop spoonfuls of scone dough evenly over the top of the fruit and leave a border around the edge of the dish for spreading.
• Drizzle the surface with melted butter and dust with sugar.
• Set on a cookie sheet and bake for 25 to 35 minutes until the top is golden brown and the fruit juices bubbling.
• Cool for 15 minutes before serving.
• Serve with whipped cream or vanilla ice cream.

FRUIT COBBLER

Steps:

• Melt butter or margarine in a 9 x 13 inch pan. Set aside to cool.
• Stir together flour, sugar, salt, and baking powder. Mix in milk and vanilla. Pour batter over melted butter. DO NOT MIX OR STIR. Spoon fruit with juice over the batter. DO NOT MIX OR STIR.
• Bake at 350 degrees F (175 degrees C) for 55 minutes.