Mixed Berry Cobbler Food

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!

TRIPLE BERRY COBBLER

Steps:

• Preheat oven to 375º.
• In a large bowl, toss all berries with 3/4 cup sugar, cornstarch, lemon juice, and lemon zest. Season with a pinch of salt.
• In another large bowl, whisk together flour, baking powder, lemon zest and salt. Add butter and break down into pea-sized pieces with your fingers or two forks. Gradually stir in the heavy cream and mix until a dough forms.
• Pour the berry mixture into your baking dish. Using a large spoon or an ice cream scoop, drop dough over fruit. Brush with cream and sprinkle with remaining 2 tablespoons sugar.
• Bake until the fruit is bubbling and the biscuits are golden brown, 47 to 50 minutes. Serve.

TRIPLE BERRY CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.
• In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
• Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.

MIXED BERRY COBBLER

Steps:

• Preheat the oven to 400 degrees F. Coat an 8 by 8-inch baking dish with cooking spray.
• For the filling: In a large bowl, toss the berries with whole wheat flour, sugar and zest. Transfer the berry mixture to the baking dish and set aside.
• For the topping: In a medium bowl whisk together the whole-wheat flour, all-purpose flour, 2 tablespoons of sugar, baking powder, baking soda and salt. Cut in the butter using 2 knives or a pastry cutter until many small pebble-sized pieces are formed.
• In a small bowl or pitcher, whisk together the buttermilk and oil. Add the buttermilk-oil mixture to the dry ingredients and mix until just moistened. Do not over mix. Drop the batter onto the fruit forming 6 mounds. Sprinkle with the remaining teaspoon of sugar. Bake for 30 minutes, until fruit is bubbly and top is golden. Let stand for at least 10 minutes before serving.

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.

MIXED BERRY COBBLER

Steps:

• For filling:
• Position a rack in middle of oven and preheat to 400°F. Whisk sugar and cornstarch in a large bowl. Add berries to bowl and toss to coat. Transfer berry mixture to a 2-quart baking dish about 2" deep. Set aside to macerate while making dough.
• For dough:
• Whisk 1 1/3 cups flour, 1/4 cup sugar, baking powder, and salt in a medium bowl. Add butter; using fingertips, rub in butter until coarse meal forms. Add 1/2 cup milk and stir just until dough forms. Gather dough into a ball and transfer to a lightly floured surface. Gently knead 5 or 6 times, then pat or roll dough into a 9x6" rectangle. Cut dough in half lengthwise, then crosswise 3 times, forming 8 rectangles. Arrange biscuits 1/2" apart over fruit. Brush tops lightly with milk and sprinkle with sugar.
• Bake until fruit is bubbling and biscuits are just cooked through and golden all over, about 35 minutes. Let cool at least 30 minutes; serve with vanilla ice cream. DO AHEAD: Cobbler can be made up to 3 hours ahead. Rewarm at 350° if desired.

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.

MIXED BERRY COBBLER

Steps:

• Stir together brown sugar and cornstarch in a large bowl. Add berries and toss to coat. Microwave on low for 1 minute or until berries are warm. Transfer mixture to a shallow 9x9 baking dish.
• 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 berries.
• Melt remaining 2 tablespoons butter and drizzle over mounds of dough. Sprinkle with powdered sugar.
• Bake about 30 to 40 minutes or until dough and fruit are cooked through and dough is lightly browned.
• Serve with honey whipped cream.
• For The Whipped Cream:.
• Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes. Place the powdered sugar into the mixing bowl, then add honey, and the whipping cream. Whisk just until the cream reaches stiff peaks. You can use your electric mixer for whipping the cream, if preferred. Store any unused portion in an airtight container for up to 10 hours.

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.

TRIPLE BERRY COBBLER

Steps:

• Preheat oven to 350 degrees F.
• Combine berries, cinnamon, and lemon juice in a 9 by 13-inch baking pan.
• Combine flour, 3/4 cup sugar, and baking powder in medium mixing bowl and stir. Add milk and butter while stirring. Pour mixture over berries until covered.
• Combine cornstarch and 1/2 cup sugar in small mixing bowl and stir. Sprinkle mixture over batter.
• Remove boiling water from heat and slowly pour over entire pan. Place baking pan into oven and bake for 45 to 50 minutes or until crust is golden brown. Remove from oven, allow to cool slightly, and serve warm.

MIXED BERRY CRISP

Steps:

• Preheat oven to 375°F. Grease an 8-inch square baking dish or 7-inch x 11-inch baking dish.
• Place the mixed berries into the greased baking dish; sprinkle sugar, corn starch and cinnamon on top and set aside.
• In a small bowl, combine the oats, flour, brown sugar and salt. Cut in butter using a fork until mixture resembles coarse crumbs. Sprinkle the crisp/streusel mixture over berry mixture.
• Bake until the crisp topping is lightly brown, and filling is bubbly, about 35-40 minutes. Serve warm with a scoop of ice cream, if desired.

MIXED BERRY BISCUIT COBBLER

Steps:

• Preheat oven to 375°F. Place berries, 2 tablespoons flour, ⅓ cup sugar, and a pinch of salt in a large bowl; toss to coat. Spoon mixture into a lightly greased 8-inch square baking pan (or other 2-quart baking dish); set aside.
• Whisk together 3 tablespoons sugar, remaining 1½ cups flour, and remaining ½ teaspoon salt in a medium bowl. Add butter; rub into flour mixture with your fingers until mixture forms pea-sized pieces. Add 1 cup plus 2 tablespoons cream; mix with a fork until combined. (Dough will be sticky.)
• Form dough into biscuit-sized mounds (2 to 2½ inches wide) using a large spoon or ice cream scoop; arrange over berries in pan. Brush dough mounds with remaining 2 tablespoons cream; sprinkle tops with remaining 1 tablespoon sugar.
• Bake until berries are bubbling and biscuits are deeply golden, 45 to 50 minutes, covering with aluminum foil after 40 minutes to prevent overbrowning, if needed. Cool 15 minutes, and serve.

MIXED BERRY COBBLER

Steps:

• Preheat oven to 350 degrees F.
• Mix berries, apple pie filling, sugar, cinnamon and nutmeg.
• Transfer mixture to an 8 x 8 x 2 baking dish.
• Crumble the cookie dough over the fruit mixture, covering it completely.
• Place baking dish on a cookie sheet and put both in oven.
• Bake, uncovered, until cookie crust is golden and crisp and juices bubble thickly, about 45 minutes.
• Serve with vanilla ice cream.

MIXED BERRY COBBLER

Steps:

• Preheat oven to 375°F. Grease a 9"x 6" rectangular, 8" round, or any baking dish with 1- to 1 & 1/2-quart capacity.
• Place the berries in prepared pan. Drizzle with the lemon juice.
• Whisk together the flour, baking powder, and salt. Set aside.
• In a medium bowl, beat the butter, brown sugar, and vanilla until well-blended. Mix in the dry ingredients until mixture resembles crumbs. Drop the dough evenly on top of berries.
• Bake for 30 minutes, or until the top is lightly browned and fruit is bubbly.