Berry Bliss Cobbler Recipes

Steps:

• In a large saucepan, combine the brown sugar, cornstarch and mace. Stir in sherry until blended. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the peaches, blueberries, pecans, butter and lemon juice. Pour into a greased shallow 2-qt. baking dish. , For topping, in a small bowl, combine the flour, sugar, baking powder and salt. Cut in butter until coarse crumbs form. Stir in milk and egg. Spoon over fruit mixture. , Bake at 400° for 25-30 minutes or until bubbly and a toothpick inserted in the topping comes out clean. Serve warm.

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.

Steps:

• Preheat oven to 400°. Toss strawberries, raspberries and blueberries with 2/3 cup sugar and tapioca. Transfer to a greased 10-in. cast-iron or other ovenproof skillet; let stand 20 minutes., Meanwhile, whisk flour, remaining 1 tablespoon sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk together egg and milk; stir into crumb mixture just until moistened. Drop by tablespoonfuls onto fruit. Sprinkle with coarse sugar., Bake, uncovered, until filling is bubbly and topping is golden brown, 20-25 minutes. Serve warm.

Steps:

• Stir the berries and brown sugar together in a microwave-safe bowl; heat on High until the berries are hot, about 2 minutes, stirring once about 1 minute into the heating process. Stir the ground cinnamon, ground flax seeds, and coconut into the heated berries and serve.

Steps:

• Cream butter and sugar together, then add milk on slow speed.
• Sift dry ingredients together and add to wet a couple of tablespoon at a time, until smooth.
• Batter should be very thick paste, turn out into greased 13 x 9 x 2 inch pan, put berries on top of batter, sprinkle with remaining 1 1/2 cups sugar, and pour 2 1/2 cups boiling water over top, dot with remaining 3 tbsp butter.
• Bake at 425°F for 30 minutes or until golden brown.

Steps:

• Cream together butter and 1/3 cup sugar.
• Add milk, flour, baking powder, and salt. Stir until mixed, about 30 seconds. Batter will be thick and slightly lumpy.
• Spread batter evenly in the bottom of an ungreased 9 x 13 x 2 inch pan.
• Top with frozen (or fresh) berries.
• Sprinkle with 1/2 cup sugar. If not using stevia, increase sugar to 1 cup or to taste.
• Pour boiling water over berries, dissolving sugar.
• Dribble stevia extract into water.
• Bake at 425 degrees F for 35 minutes, until biscuit topping is firm and golden brown. If using fresh berries, bake for 30 minutes.

Steps:

• For the filling: Preheat the oven to 375 degrees F. Lightly grease an 8-inch square baking dish or 9-inch cast-iron skillet with butter.
• Put the berries in a large bowl, then add the granulated sugar, flour, cinnamon, vanilla, salt and butter and toss together until well coated. Pour into the baking dish. Set aside.
• For the batter: Whisk together the flour, granulated sugar, baking powder, salt, butter and egg in a bowl to form a stiff batter. Drop the batter by the spoonful over the prepared berries, then bake until golden and bubbling at the edges, about 35 minutes. Let cool slightly before serving. Serve with whipped cream.

Steps:

• In a medium bowl, add the flour, baking powder, 1 tablespoon of sugar, and the butter.
• Cut the butter into the flour with a fork until the mixture crumbly.
• Add the milk and stir until the mixture comes together.
• Heat the mini frying pan over low heat.
• Add the berries, water, and remaining tablespoon of sugar to the frying pan.
• Scoop the dough on top of the berries, flatten slightly with a spoon, and cover with a small plate.
• Cook for 30 minutes or until the berries have softened and the dough is cooked through.
• Enjoy!

Steps:

• Preheat oven to 375 degrees. Pulse flour, baking powder, and salt in a food processor (or whisk together by hand in a large bowl) until combined. Add butter and process (or cut in using a pastry blender or two forks) until mixture resembles coarse meal. Transfer mixture to a large bowl, if needed, and add heavy cream in a slow, steady stream, mixing with a wooden spoon until dough just comes together. Pat dough into a square on work surface and cut into 9 equal squares.
• Whisk together cinnamon, granulated sugar, and cornstarch in a bowl. Add berries; toss gently to coat. Transfer mixture to an 8-inch square baking dish. Top berries with dough squares, spacing evenly. Brush dough with heavy cream and sprinkle with sanding sugar. To catch any juices that may bubble over when baking, place the baking dish on a rimmed baking sheet lined with parchment paper and fitted with a wire rack or lay a piece of foil on the rack below the cobbler. Bake until berries are bubbling in center and biscuits are golden brown, 50 to 75 minutes. If biscuits are browning too quickly, tent with foil. Transfer dish to a wire rack and let cool slightly, about 30 minutes. Serve with ice cream if desired.