Mary Berry Fruit Cobbler Food

MARY ENGELBREIT'S "SWEET TREAT" BLACKBERRY COBBLER

Steps:

• Preheat oven to 375.
• Make the biscuit topping. In a large bowl, toss together the flour, sugar, baking powder, and salt. Using your fingers, rub the butter into the flour mixture until it resembles coarse crumbs.
• Add the cream to the crumbs, mixing with a fork until a soft batter forms. Set the topping aside.
• Make the blackberry filling. In a large bowl, toss together the blackberries, sugar, flour, and allspice.
• Spoon the filling into an ungreased 13x9-inch baking pan. Using a large spoon, drop mounds of the biscuit topping on the blackberry filling (the batter will spread as it cooks).
• Bake the cobbler for 45 minutes, or until the topping is golden brown and the filling is bubbling. Let the cobbler cool slightly before serving.
• Serve warm or at room temperature. Top with vanilla ice cream (optional).

TRIPLE BERRY COBBLER WITH CAKE MIX

Steps:

• Preheat the oven to 375° F. Grease a 9x13 inch baking pan.
• In a large bowl berries with brown sugar and lemon juice. Then pour into the baking dish and spread out evenly.
• In a medium bowl mix remaining ingredients except granulated sugar until well combined, some small lumps may remain.
• Spoon cake mixture over berries and then spread evenly.
• Sprinkle granulated sugar evenly over the cake mixture, then place the pan in the oven and bake for 45 minutes or until the top is golden brown and the fruit is bubbling.
• Remove the pan from the oven and let rest for at least 15 minutes before serving.
• Serve topped with your choice of ice cream or whipped cream.

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.

EASY FRUIT COBBLER

Steps:

• Preheat oven to 350 degrees, put stick of butter in 9x13" pan and melt in oven.
• Mix flour, sugar, and milk.
• When your butter is melted pour your mixture into pan directly on top of butter.
• Place peach/fruit slices into pan on top of cobbler.
• Pour syrup over top of cobbler and bake for approximately 1 hours till crust is brown and edges are bubbley.
• Serve hot with ice cream if you wish.
• I put 8-10 on the servings it depends on the size of the servings.

TRIPLE BERRY COBBLER

Steps:

• Preheat oven to 375° and spray a 13 x 9 or a 3 quart baking dish with a non stick spray right before adding the berry mixture.

FRESH PEACH COBBLER (OR BERRY COBBLER)

Steps:

• Preheat oven to 350°F.
• Filling: Mix peaches, sugar and flour together and pour into a 15-inch baking dish.
• Batter: Combine 2 cups flour, 1 cup sugar, baking powder, and salt in food processor.
• Process to combine.
• Add the milk and melted butter.
• Process until smooth.
• Spoon batter over the peaches, making sure you spread to edge of dish.
• Sprinkle remaining 1 tablespoon sugar, nutmeg and cinnamon over the top.
• Bake in center of oven about one hour.
• Crust should be brown and crisp on the outside and cooked all the way through.
• Let cool for 10 minutes before serving.
• Serve with whipped cream or vanilla ice cream.
• Variation: Blackberry, blueberry or raspberry cobbler--omit cinnamon and nutmeg.

MERRY BERRY COBBLER - GOLD MEDAL FLOUR

Steps:

• Heat oven to 400°F. Grease 2-quart casserole with shortening. In 4-quart Dutch oven, mix granulated sugar and cornstarch. Add berries and lemon juice; toss until evenly coated. Heat to boiling. Boil 3 to 5 minutes (7 to 10 minutes for frozen berries), stirring constantly, until slightly thickened. Spoon into casserole.
• In large bowl, mix flour, brown sugar, baking powder, salt and nutmeg. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like coarse crumbs. Stir in enough hot water until mixture forms a soft dough. Drop dough by tablespoonfuls onto berry mixture.
• Bake cobbler 25 to 30 minutes or until topping is golden brown. Serve warm with whipped cream.
• Tuck a few fresh berries into serving bowls for a flavorful and colorful garnish.
• Sprinkle decorating sugar crystals over the cobbler dough just before baking.

VERY BERRY RHUBARB COBBLER

Steps:

• Preheat oven to 375°F. Mix rhubarb, strawberries, blueberries and vinegar in large bowl. Combine 1 cup of the sugar and the cornstarch in small bowl. Add to fruit mixture; mix lightly. Spoon into 11x7-inch baking dish; set aside.
• Combine flour, the remaining 3/4 cup sugar, almonds and salt in medium bowl. Stir in egg until mixture is crumbly; sprinkle evenly over fruit. Drizzle with Fleischmann's.
• Bake 35 to 40 minutes or until topping is lightly browned and fruit mixture is hot and bubbly. Serve warm topped with Reddi-wip. Sprinkle with nutmeg, if desired.

FRUIT COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Once oven temperature is reached melt butter in a 9x13 inch baking pan.
• In a medium bowl stir together the flour, sugar and milk; (if batter is a little lumpy thats fine) Pour mixture on top of melted butter in baking pan. DO NOT mix butter and mixture together.
• Mix apple & raspberries & drop into the middle of the batter; if more crust is desired add less fruit. Bake in preheated oven for one hour or until golden brown
• *Other combinations of fruit work fine, blackberries in particular.

FOUR BERRY FRUIT COBBLER

Steps:

• In a large bowl, place strawberries, blueberries, blackberries and raspberries, add orange juice, orange zest, lemon juice, lemon zest and optional Grand Marnier, sugar, cornstarch and cinnamon; mix lightly. Let set for 5 minutes. Meanwhile make streusel topping. In a medium bowl combine butter, sugar and cinnamon, mix well with a fork. Add flour and mix until crumbly.
• Place berry mixture into a souffle dish. Top with streusel topping. Place in center of cooking grate. Cook 40 minutes or until brown and bubbly.
• Note: may be made in individual souffle dishes, cooking time is 15 to 20 minutes. Serve with vanilla ice cream.

GRAMMA'S EASY BERRY COBBLER + VIDEO

Steps:

• Preheat oven to 350°F. Coat a 11x7" pan with cooking spray.
• In a mixing bowl add the flour, sugar, baking powder, salt, and milk. Whisk to combine. Add the melted butter and vanilla and whisk until combined and a smooth batter.
• Scatter 2 cups of berries on bottom of pan and pour batter evenly over top. Sprinkle remaining cup of berries on top, zest from half the lemon and finishing sugar.
• Bake for 40-45 minutes, until golden brown. Serve warm with a scoop of ice cream or whipped cream.

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.

PLUM CRUMBLE RECIPE

Steps:

• Preheat the oven to 200°C/400°F/Gas 6. You will need a 1.7-2 litre (3-3½ pint) shallow ovenproof dish.
• Put the raw plums, orange rind and juice and granulated sugar in the dish and toss together.
• Measure the flour and butter into a processor and whiz until it looks like breadcrumbs. Tip into a bowl, stir in the Demerara sugar and sprinkle on top of the plums. Level the top.
• Bake in the preheated oven for about 30-40 minutes, or until pale golden brown on top and bubbling around the edges.