Grandmas Blackberry Cobbler Food

MAMA'S BLACKBERRY COBBLER

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.

MELLISSA'S GRANDMA'S BLACKBERRY COBBLER

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish.
• Place the blackberries into a large saucepan; add the cornstarch and 1 1/2 cup of sugar. Pour in the water, and bring to a boil over high heat, stirring constantly until the berries have thickened, about 5 minutes. Pour into the prepared baking dish.
• Whisk the flour, baking powder, salt, and 2/3 cup of sugar together in a mixing bowl. Cut in the margarine until it is the size of peas. Stir in the milk until a soft dough forms, then drop by spoonfuls onto the hot blackberry topping.
• Bake in the preheated oven until golden brown, 30 to 45 minutes.

BLACKBERRY COBBLER

Steps:

• Stir together the sugar, flour, butter and vanilla.
• Gently stir in blackberries.
• Spoon blackberry mixture into a lightly greased 11 x 7 baking dish.
• Cut the piecrust into strips and arrange on top of blackberry mixture.
• Mix together the egg white and water.
• Brush the pie crust strips with this egg wash.
• Sprinkle with sugar.
• Bake at 425 for 45 minutes, or until crust is golden brown and blackberries are bubbly.

GRANDMA'S BLACKBERRY COBBLER

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Whisk 1 1/2 cups sugar, cornstarch, and a pinch of salt together in a small bowl; set aside.
• In a separate bowl, whisk the flour with 1 1/2 cups sugar, baking powder, and another pinch of salt. Mix in the softened butter until the mixture resembles cornmeal, then stir in the milk until moistened. Spread the blackberries into a 9x13-inch baking dish, and spoon the batter evenly over top. Sprinkle with the cornstarch mixture, then pour the boiling water over top.
• Bake in the preheated oven until the mixture is bubbly, and the topping is golden brown, 40 to 45 minutes.

GRANDMA'S OLD FASHIONED BLACKBERRY COBBLER

Steps:

• Preheat oven to 400 degrees F
• Line a baking sheet with aluminum foil.
• Grease a 12-inch skillet with non-stick spray or vegetable oil.
• In a large bowl, mix the flour, 1/2 cup sugar, baking powder, and salt. To this mixture, cut in butter until the mixture resembles coarse crumbs. *video above for this procedure.
• Next, to this mixture, stir in 1/4 cup boiling water just until the mixture is evenly moist.
• In a separate bowl, dissolve the 2 tablespoons cornstarch in 1/4 cup cold water.
• To the cornstarch mixture, mix in remaining 1 cup sugar, lemon juice, and blackberries.
• Transfer berry mixture to a cast-iron skillet and bring to a boil. Stir frequently.
• When berries begin to thicken slightly, drop the dough into the skillet by spoonfuls.
• Place skillet on the foil lined baking sheet.
• Bake 25 to 30 minutes at 400 degrees until top is golden brown.
• Serve warm with vanilla ice cream

GRANNY'S BLACKBERRY COBBLER RECIPE - (4.4/5)

Steps:

• Place butter in a 13"x9" baking pan; melt in a 350-degree oven. Spread to coat pan and set aside. Combine berries, one cup sugar, water and lemon juice in a saucepan. Amount of sugar and lemon juice may be adjusted depending on how tart or sweet the berries are. Bring to a boil over medium-high heat. Meanwhile, in a bowl, mix remaining sugar, flour and milk; whisk until smooth. As soon as berries come to a boil, pour them over the melted butter in the pan. Pour batter mixture over berries; do not stir. Sprinkle with cinnamon. Bake at 350 degrees until golden, about 35 to 45 minutes. Makes 10 to 12 servings.

BETTER THAN GRANNY'S BLACKBERRY COBBLER

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.

BLACKBERRY COBBLER WITH BEST EVER VINEGAR CRUST

Steps:

• Combine the 3 filling ingredients together and set aside.
• For the pastry, cut the shortening into flour and salt mixture, until mealy; beat the egg and mix with the vinegar and water; add to the flour mixture and stir with fork.
• Knead on a lightly floured board 3 or 4 times and roll out 2/3 of the dough into a rectangle to fit bottom and sides of a 7"x12” baking dish; ensure there are no leaks and seal tears with a little water if necessary.
• Put the berry mixture into the pastry shell.
• Roll out the rest of the dough to fit the top of the dish and cut vent holes or designs in the dough; place on the top and crimp the edges together.
• Brush the top with milk and sprinkle with sugar.
• Bake at 375°F for an hour or until center bubbles.
• For juicier cobbler, add a 1/2 cup water before the top goes on.

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.