Traditional Blackberry Cobbler Food

TRADITIONAL BLACKBERRY COBBLER

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Toss the blackberries with 1 1/4 cups sugar and 1 1/2 tablespoons flour in a mixing bowl. Spread into a 9x9-inch baking dish, and dot with 1 1/2 tablespoons of butter. In a separate bowl, whisk 1 1/2 cups flour together with baking powder, salt, and 2 tablespoons sugar. Cut in the softened butter until the mixture resembles cornmeal. Stir in the milk and egg until combined. Drop the batter over the berries by the spoonful.
• Bake in the preheated oven until the fruit is tender and the topping is golden brown, 20 to 30 minutes.

OLD FASHIONED BLACKBERRY COBBLER

Steps:

• Place blackberries, 1/2 cup sugar, 1 cup water, lemon juice, and vanilla extract in a pot. Place the pot on a burner, and turn the heat on to medium high. Bring to a boil.
• In a small cup or bowl, combine 1/2 cup water and 2 tbsp of all purpose flour. Mix, then pour into the blackberry mixture, and stir.
• Remove the pot from the heat.
• In a separate bowl, add 1 1/2 cup flour, 3/4 cup granulated sugar, 1 tsp baking powder, and 1 cup water. Mix until the batter is smooth.
• Place a stick of salted butter in a bake dish, then place the bake dish in a oven preheated on 350. Let the butter melt down, then remove the bake dish out of the oven.
• Pour the pastry/crust in the center of the bake dish along with the butter.
• Next, spoon out or pour the blackberry mixture into the center of the dish.
• Bake the cobbler on 350 F, for about 35 to 40 minutes.
• Remove the cobbler from the oven, and let cool.
• Serve along our with ice cream or whipped cream.

EASY BLACKBERRY COBBLER

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.

FAVORITE BLACKBERRY COBBLER

Steps:

• In a large saucepan, combine the blackberries, sugar and cinnamon. Cook and stir until mixture comes to a boil. Combine cornstarch and water until smooth; stir into fruit mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour into a greased 8-in. square baking dish. Dot with butter., For topping, in a small bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Drop by tablespoonfuls onto hot berry mixture., Bake, uncovered, at 350° for 30-35 minutes or until filling is bubbly and topping is golden brown. Serve warm, with whipped topping or ice cream if desired.

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.

EASY BLACKBERRY COBBLER

Steps:

• 1. Preheat the oven to 400F.
• 2. Melt butter in square baking dish in oven.
• 3. Add the Bisquick, milk and granulated sugar, stir until smooth.
• 4. Drop spoonfuls of pie filling over the batter. DO NOT STIR.
• 5. Sprinkle the brown sugar over the top of the mixture.
• 6. Bake for 30-35 minutes.
• 7. This is great served warm with milk, ice cream or whipped cream topping.
• 8. TIP: You can substitute the blackberry pie filling with any flavor of pie filling that you prefer.

BLACKBERRY COBBLER

Steps:

• Preheat oven to 350°. Melt butter in a 13x9 inch baking dish.
• Place blackberries in a saucepan and stir in 1/2 cup granulated sugar with water. Add thyme and bring to a boil then turn down to simmer. Cook for 5 minutes and remove from heat.
• Whisk together flour and baking soda, then add remaining 1/2 cup of granulated sugar and 1/2 cup brown sugar and whisk until well blended. Stir in buttermilk and vanilla extract.
• Once butter is melted, slowly pour in batter over the butter but do not stir. Remove thyme from blackberries and discard, then gently spoon the blackberries and any accumulated juices over the batter and do not stir.
• Sprinkle the turbinado sugar over the top then bake for 40-45 minutes until golden brown. Serve hot or room temperature with vanilla ice cream or homemade whipped cream.

FRESH BLACKBERRY COBBLER

Steps:

• Preheat oven to 350 degrees. Grease a 3-quart baking dish.
• In a medium bowl, whisk 1 cup of the sugar with the flour, baking powder, salt and milk. Whisk in melted butter.
• Meanwhile, rinse the blackberries and pat them dry. Pour the batter into the greased baking dish and sprinkle blackberries evenly over the top of the batter. Sprinkle 1/4 cup sugar over the blackberries.
• Bake for one hour, or until golden brown and bubbly. When 10 minutes of cooking time remain, sprinkle the remaining two tablespoons of sugar over the top, and let that get all mouth-wateringly crispy and carmelized.
• Try to stop drooling.
• Serve with vanilla ice cream and enjoy!

BLACKBERRY COBBLER

Steps:

• Preheat the oven to 400 degrees F.

INA GARTEN BLACKBERRY COBBLER

Steps:

• Start by preheating your oven to 400 degrees F.
• Line a baking sheet with foil. Set aside.
• In a large mixing bowl, combine flour, 1/2 cup sugar, salt, and baking powder. Whisk to combine.
• Next, you want to add the butter to the flour mixture and stir lightly to combine.
• Add boiling water to the flour-butter mixture to melt the butter, then stir to combine. Set aside.
• In a separate mixing bowl, combine the cold water and cornstarch. Mix well. Add the blackberries, the remaining 1/2 cup sugar, vanilla, and cinnamon. Stir well.
• In a 10-inch cast-iron skillet (or 8-by-8-inch baking dish), place the blackberry filling mixture. Cook over medium-high heat, stirring frequently, until bubbly and the berries begin to soften (about 6 to 8 minutes). Remove the pan from the heat.
• By large spoonfuls, drop the batter onto the hot blackberry filling.
• Place the skillet (or baking pan) on the prepared baking sheet, and bake for about 25 minutes or until golden brown.
• Finally, Remove the cobbler and allow it to cool for about 15 to 20 minutes before serving.

OLD FASHIONED BLACKBERRY COBBLER - A BLACKBERRY COBBLER FROM SCRATCH

Steps:

• Preheat oven to 375 degrees F.
• Melt butter in 13 x 9 inch baking dish; remove from oven when melted.
• Mix blackberries with 1/3 cup sugar; set aside.
• Combine flour, 1 cup sugar, baking powder and salt; add milk and vanilla and mix to form a batter.
• Pour batter directly into melted butter.
• Pour sweetened blackberries into the center of the batter. Try not to allow berries to touch the edge of the pan.
• Bake for 40-45 minutes.
• Eat warm as is, topped with milk, vanilla ice cream or whipped cream.

BLACKBERRY COBBLER

Steps:

• Preheat the oven to 350 degrees F. Grease a 3-quart baking dish with butter.
• In a medium bowl, whisk 1 cup sugar with the flour and milk. Whisk in the melted butter.
• Rinse the blackberries and pat them dry. Pour the batter into the baking dish. Sprinkle the blackberries evenly over the top of the batter. Sprinkle 1/4 cup sugar over the blackberries. Bake until golden brown and bubbly, about 1 hour. When 10 minutes of the cooking time remains, sprinkle the remaining 2 tablespoons sugar over the top. Top with whipped cream or ice cream . . . or both!