BLACKBERRY COBBLER
Pie is nice, but it's not as easy as cobbler. This shortcut method comes together in less than 5 minutes. It is also a cinch to personalize. You can substitute peaches, or combine stone fruits and berries. Serve with ice cream instead of whipped cream. The possibilities are endless! From Real Simple Magazine September 2006.
Provided by JackieOhNo
Categories Dessert
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 375 degrees.
- Butter an 8-inch square baking dish. Add the berries and 1-1/2 T. of the sugar to dish and toss.
- In a large bowl, combine the pancake mix, milk, and eggs until no lumps remain. Pour the batter over the berries.
- Bake until the crust is golden and a toothpick inserted in the center comes out clean, about 30 minutes. Remove from oven. Let cool for 5 minutes.
- Sprinkle with the remaining sugar and serve with a dollop of whipped cream.
Nutrition Facts : Calories 273.5, Fat 7.2, SaturatedFat 2.8, Cholesterol 89.8, Sodium 577.2, Carbohydrate 43.4, Fiber 5, Sugar 9, Protein 9
QUICK AND EASY BLACKBERRY COBBLER
Quick, easy, and just plain good. The pie crust is perfect contrast to the sweet berry filling. This recipe came from the website of Atty Donald Burger of Houston, Tx. and I adapted it only slightly. He sure knows how to cook!!!!! I've used Splenda with great results instead of the sugar and also have made it with blueberries. If fresh berries are not in season, substitute a 16 0z bag frozen. If you like more berries, add as much as the bowls will hold. UhHuh!
Provided by Shae Lin
Categories Dessert
Time 38m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Rinse fresh berries. In a seperate bowl, combine the sugar, cornstarch, salt, flour and cinnamon. Mix thoroughly. Combine the dry ingredients with the berries, coating the berries well.
- Use one of four single serving cobbler bowls, (2 1/2 inches by 3 3/4 inches in diameter Corningware) or as I do, a deep dish glass pie pan. Spray lightly with cooking oil spray.
- Pour the Blackberries, coated with above mix into cobbler bowls or pie plate. Place the pie crust on top and cut two holes in crust.
- I like to brush the crust with milk or 1/2 and 1/2 and sprinkle with sugar.
- Place bowls or pie plate on cookie sheet and place in oven for 30 minutes at 425 or 45 minutes at 375. Top with ice cream or whipped cream and enjoy with coffee. You're gonna like it!
Nutrition Facts : Calories 343.5, Fat 10.4, SaturatedFat 3.4, Sodium 276.9, Carbohydrate 61, Fiber 0.6, Sugar 38.8, Protein 2.2
QUICK & EASY TENNTUCKY BLACKBERRY COBBLER
This is a FABULOUS cobbler and, with the self-rising flour, you won't believe how fast it goes together. Five minutes or less, and it's ready for the oven. It's also very flexible--I've used all kinds of berries and mixed berries for it, and you can double it for a 13x9 pan. It's quite sweet with good berries so feel free to cut back on the sugar. I think it would be good with Splenda, too. From Southern Living Magazine.
Provided by Chef SuzyQ
Categories Dessert
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Whisk together 1 cup sugar, flour, and milk until just blended.
- Whisk in melted butter.
- Pour batter into a generously greased 12 x 8 inch baking dish.
- Sprinkle blackberries and remaining 1/4 Cup sugar evenly over batter.
- Bake at 350 degrees for 1 hour or until golden brown and bubbly.
- Serve with vanilla ice cream or cool whip.
Nutrition Facts : Calories 428.9, Fat 17.2, SaturatedFat 10.7, Cholesterol 46.4, Sodium 394, Carbohydrate 66.9, Fiber 3.1, Sugar 47.1, Protein 4.2
BLACKBERRY COBBLER
Make and share this Blackberry Cobbler recipe from Food.com.
Provided by Lavender Lynn
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a 10 inch round or oval baking dish, melt 1/2 C butter; set aside.
- In a saucepan, heat sugar and water until sugar melts; set aside.
- Place flour in a mixing bowl; cut in remaining butter until fine crums form.
- Add milk to flour mixture, stirring with a fork until dough leaves side of bowl.
- Turn out flour mixture onto a floured surface; knead 3 or 4 times.
- Roll out dough to an 11 x 9 rectangle 1/4 in thick.
- Spread berries over dough; sprinkle with cinnamon.
- Roll up dough, jelly-roll style.
- Cut dough into 1/4 in thick slices.
- Carefully lay slices of dough in baking dish over butter.
- Pour sugar syrup around slices(syrup will be absorbed).
- Bake at 350 degrees F for 45 minutes.
- Sprinkle sugar over top and bake 15 minutes more.
- Serve warm or cold.
Nutrition Facts : Calories 417.7, Fat 23.8, SaturatedFat 14.8, Cholesterol 62.4, Sodium 506.8, Carbohydrate 49.6, Fiber 2.6, Sugar 29.9, Protein 3.4
HOMEMADE KENTUCKY BLACKBERRY COBBLER RECIPE - (4.5/5)
Provided by mzander
Number Of Ingredients 7
Steps:
- First you should take care of the blackberry and sugar mixture because it needs to sit for a while. Stir together just the berries and sugar in a large bowl and let it sit out for 25 to 30 minutes. This will coax out the juices of the blackberries so that they can be sweetened up by the sugar, and we can taste the full spectrum of the fruit-this process is called macerating. After about 20 minutes, you should turn on the oven to about 375ºF and start preparing your batter. Stir together the flour, baking powder, salt, and milk with a wooden spoon. Next, stir in the melted butter and hand-mix it until the ingredients are well incorporated and you have few clumps. Pick out a clean baking dish, a smaller one will do, like a 9x9-inch pan, pour in the batter and smooth it out. You can choose to line it with parchment paper or not, but don't grease the pan (there is enough butter in there already!). Finally, pour the macerated blackberries on top with all the sugar included and evenly distribute it over the batter. Bake this promising pan of happiness in the oven for 45 minutes to an hour, depending on how golden you prefer it to be. Let it set up for a good 15 minutes so it will hold its shape. It will be bubbling like crazy and quite hot, so be careful! This hour goes a little like this: you can hear it bubbling through the vent behind the stove, you can smell the buttery dough caramelizing with the sugar, and you can see the dotted crown of blackberries creating that quintessential golden cobbler crust. It is a marvel to have in your oven, let me tell you!
KENTUCKY BLACKBERRY COBBLER
This was my grandpa's favorite treat, and he always requested it on his birthday.
Provided by Namaste Mama
Categories Desserts Cobbler Recipes Blackberry Cobbler Recipes
Time 45m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Butter a 9x13-inch baking dish.
- Place the blackberries in a mixing bowl, and sprinkle with lemon juice. Toss with 1 cup sugar and cornstarch until evenly coated. Place into the prepared baking dish, and arrange the cubes of butter on top. In a large bowl, whisk the flour, 1/4 cup sugar, cinnamon, salt, baking powder, and baking soda together. Cut in 1 cup of chilled, diced butter using a pastry cutter until the butter is in pieces no larger than a pea. Stir in the buttermilk until a batter has formed. Spoon the batter evenly over the blackberries. Brush the top of the batter with additional buttermilk to moisten, then sprinkle with the remaining 1/4 cup of sugar.
- Bake in the preheated oven until the the fruit is tender, and the biscuit top is golden, about 25 minutes.
Nutrition Facts : Calories 555.1 calories, Carbohydrate 79.1 g, Cholesterol 62.3 mg, Fat 24.2 g, Fiber 5.8 g, Protein 7.7 g, SaturatedFat 14.8 g, Sodium 1249.7 mg, Sugar 35.7 g
EASY BLACKBERRY COBBLER
Make and share this Easy Blackberry Cobbler recipe from Food.com.
Provided by Mom2Eight
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Wash berries, mix with 1 cup sugar. Set aside.
- In 9" x 13" baking pan, mix with fork: 1 cup sugar, flour, butter, milk, baking powder, salt and cinnamon.
- Pour berries on top. Do NOT stir.
- Bake for 45 minutes or until brown on top.
Nutrition Facts : Calories 529.2, Fat 17, SaturatedFat 10.4, Cholesterol 44.5, Sodium 659, Carbohydrate 93.5, Fiber 5.7, Sugar 71.3, Protein 4.5
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- Preheat the oven to 350˚F. Lightly grease an 11- x -7-inch baking dish. Stir together the cornstarch and ½ cup of the sugar. Toss the berries with the cornstarch mixture, and spoon into the prepared baking dish.
- Beat the butter at medium speed with an electric mixer until fluffy; gradually add the remaining 1 cup sugar, beating well. Add the eggs, 1 at a time, beating just until blended after each addition.
- Combine the flour and baking powder. Stir together the sour cream and baking soda. Add the flour mixture to the butter mixture alternately with the sour cream mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Spoon the batter over the berry mixture.
- Bake at 350˚F for 45 minutes; shield loosely with aluminum foil to prevent excessive browning, and bake at 350˚F for 20 to 25 more minutes or until a wooden pick inserted in center of the cake topping comes out clean.
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