Berrycobblercakes Recipes

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 350 degrees, spray muffin pan with some Pam-like cooking spray (the fruit will probably stick anyway).
• Combine flour with sugar, then whisk in milk. Gently whisk in melted butter and extracts.
• Pour 1/4 cup batter into greased muffin tins. Sprinkle a few berries on top, don't push them into the batter, then sprinkle with a little extra sugar - about a 1/4 teaspoons.
• Bake at 350 degrees for 45 minutes or until golden brown and crisp around the edges.
• Put your cooling rack on top of the pan and flip over, serve warm with vanilla ice cream or whipped cream.
• You have to decide how many this serves : ).

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.

Steps:

• 1. Preheat the oven to 375°F. In a large mixing bowl, gently toss the berries with 1 cup sugar.
• 2. In a stand mixer fitted with a paddle attachment or using a wooden spoon and a large bowl, beat together the butter and the remaining 3/4 cup sugar on medium speed until light in texture, about 2 minutes. While the butter is beating, in a medium bowl, combine the flour, salt, baking soda, and baking powder, and set aside.
• 3. Reduce the mixer speed to low and beat in the egg, stirring until smooth, about 2 minutes. Scrape the bowl as necessary to blend evenly. Add the dry ingredients and heavy cream and continue to stir on low, or gently by hand, until just combined.
• 4. Transfer the berries to a (9- by 13-inch) baking dish, spreading them out into an even layer. Using two spoons, deposit the dough evenly over the berries, covering most of the surface of the dish. Bake the cobbler until the crust is golden brown and springs back when touched (a toothpick can be inserted into the crust; it is fully baked if the toothpick comes out clean), 25 to 35 minutes.
• 5. Remove the cobbler from the oven and let cool on a wire rack for 10 minutes before serving.

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.

Steps:

• Heat oven to 375°F. Rinse berries; pat dry. If using strawberries, stem and cut into 1/2-inch slices.
• In large bowl, toss berries with lemon peel and lemon juice. Turn into 10-inch baking dish or ceramic pie plate.
• In medium bowl, stir together Bisquick mix, sugars and cinnamon. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until a soft, crumbly dough forms. Stir in milk just until moistened.
• Spoon dough over fruit mixture to cover or partially cover.
• Bake 20 to 25 minutes or until topping is golden brown and fruit mixture is bubbly. Cool slightly. Serve warm with whipped cream or ice cream.

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:

• 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:

• 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.