BERRY BEST BLACKBERRY COBBLER
This recipe is not only simple, but is sure to become a family favorite. It may also become an oft-requested dish by friends and neighbors, so be prepared to make a few batches. Goes great with homemade whipped cream (adding a pinch of nutmeg to the whipped cream really adds to the dessert)! = )
Provided by Momster
Categories Desserts Cobbler Recipes Blackberry Cobbler Recipes
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a bowl, mix together the flour, 1 cup of sugar, baking powder, salt, milk, melted butter, and cream to make a batter. Spread the blackberries out into an ungreased 9x13-inch baking dish, and top with the batter. Sprinkle the top of the batter with the nutmeg and 1 teaspoon of sugar.
- Bake cobbler in the preheated oven until the top is browned, the fruit is bubbling, and a fork inserted into the center of the batter comes out clean, about 1 hour. Allow to cool before serving.
Nutrition Facts : Calories 479.7 calories, Carbohydrate 62.4 g, Cholesterol 73.7 mg, Fat 24 g, Fiber 6.3 g, Protein 6.5 g, SaturatedFat 14.6 g, Sodium 443.7 mg, Sugar 32.1 g
BEST IN SHOW BLACKBERRY COBBLER
This was my mother's recipe from the 1940's. I entered the Jefferson County Fair on August 28th for the first time. This cobbler won First Place, Champion, and Best in Show.
Provided by Judi Harris
Categories Desserts Cobbler Recipes Blackberry Cobbler Recipes
Time 2h
Yield 6
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
- Whisk 1/2 cup sugar together with the flour and baking powder in a mixing bowl. Stir in the milk and margarine until a batter forms. Scrape into the prepared baking dish. Add the blackberries, and sprinkle with 1/2 cup sugar. Pour in the water.
- Bake in the preheated oven until the batter has risen and the top is brown, 45 minutes to 1 hour. Cool before serving.
Nutrition Facts : Calories 303.3 calories, Carbohydrate 55.3 g, Cholesterol 1.6 mg, Fat 8.3 g, Fiber 3 g, Protein 3.6 g, SaturatedFat 1.6 g, Sodium 260.6 mg, Sugar 36.6 g
BEST BLACKBERRY COBBLER
I've tweaked this recipe a few times, and everyone enjoys it. You can use frozen blackberries, but fresh are best. The lime zest really complements the sweet fruit, and the sour cream pastry is delightful. -Kimberly Reisinger, Spring, Texas
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- Place the blackberries in a large bowl. Combine the sugar, cornstarch and lime zest; sprinkle over berries and gently toss to coat. Pour into a greased 9-in. square baking dish., In a large bowl, combine the flour, 2 tablespoons sugar, baking powder, salt and baking soda; cut in 5 tablespoons butter until crumbly. Combine sour cream and heavy cream; gradually add to crumb mixture, tossing with a fork until mixture forms a ball. , Roll out to fit top of baking dish; place pastry over filling. Trim and seal edges; cut slits in top. Melt remaining butter; brush over pastry. Sprinkle with remaining sugar., Bake, uncovered, at 375° for 30 minutes. Cover and bake 15-20 minutes longer or until filling is bubbly and crust is golden brown. Cool for 15 minutes before serving.
Nutrition Facts : Calories 354 calories, Fat 16g fat (10g saturated fat), Cholesterol 47mg cholesterol, Sodium 337mg sodium, Carbohydrate 50g carbohydrate (26g sugars, Fiber 6g fiber), Protein 4g protein.
BEST BLACKBERRY COBBLER
This is my uncles recipe that he makes for family get togethers. It is the best! Other berries can be substituted but blackberries are our favorite! For smaller families or get togethers, this recipe halves easily!
Provided by MacChef
Categories Dessert
Time 1h30m
Yield 16-20 serving(s)
Number Of Ingredients 8
Steps:
- Place filling ingredients in a pot and barely cover with water and bring to a boil.
- Place first three dumpling ingredients in a bowl. Cut shortening into flour using pastry cutter, forks or your hands until it resembles course meal.
- Add water one teaspoon at a time until dough holds together in a ball and does not crumble when pressed.
- Flour a work surface and roll out dumpling dough to about 1/4 - 1/8 inch thick and cut into squares.
- Drop dumplings into berry filling and cook 30 minutes. Make sure to stir when dropping in dumplings so they don't stick together.
- Pour filling into a 4 quart rectangle baking dish.
- Roll out pre-made crusts and place over berries. *Most pre-made pie crust boxes come with 2 single crusts. You will need both crusts and trim the extra off. If you have the patience you can create a lattice crust using the pre-made dough for a pretty presentation.
- Bake your cobbler according to the Pillsbury Ready Crust box directions.
- This recipe can be halved or 2 smaller cobblers made by using two 2 quart dishes and using one pre-made crust per cobbler.
Nutrition Facts : Calories 430, Fat 17.7, SaturatedFat 5.2, Cholesterol 5.7, Sodium 225.4, Carbohydrate 65.7, Fiber 3.8, Sugar 39.8, Protein 3.9
BLACKBERRY COBBLER
Provided by Ree Drummond : Food Network
Categories dessert
Time 45m
Yield 8 to 12 servings
Number Of Ingredients 9
Steps:
- Combine the blackberries and sugar in a large saucepan and bring to a boil. Mix the cornstarch with 2 tablespoons water and add to the pan. Simmer until thick, about 5 minutes. Stir in the almond extract and orange zest, then remove from the heat and place in a 9-by-13-inch baking dish, allowing the mixture to cool slightly.
- For the lattice crust: Preheat the oven to 425 degrees F.
- Roll out the pie crusts on a lightly floured surface to approximately 10 by 14 inches. Cut one pie crust lengthwise into 4 long strips 1 3/4 inches wide (you will have scraps). Cut the second pie crust widthwise into 6 short strips, also 1 3/4 inches wide.
- Place the 4 long strips vertically on a sheet pan with half an inch between them. Fold the first and third strips back on themselves and lay a short strip across. Fold the first and third long strips back to their original position over the top of the short strip. Now fold the long second and fourth strips back. Lay a short strip over and return the long strips. Repeat until you have laid six strips across and have a lattice. Trim the edges a little and put the sheet pan in the freezer for 10 minutes to allow the lattice to harden a little.
- Place the lattice on top of the blackberry mixture. Make an egg wash by beating the egg together with a tablespoon of water in a small bowl. Brush the lattice with egg wash and bake until the crust is golden brown, about 30 minutes. (The berries may bubble over slightly, but that's normal.)
- Serve bowls of cobbler with scoops of vanilla ice cream.
BLACKBERRY COBBLER
Steps:
- Preheat oven to 350 degrees F.
- Into a buttered shallow baking dish place blackberries. Sprinkle with 1/3 cup sugar.
- 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 blackberries.
- Melt remaining 2 tablespoons butter and drizzle over mounds of dough. Sprinkle with remaining 1/3 cup sugar.
- Bake about 30 to 40 minutes or until dough and fruit are cooked through and dough is lightly browned.
- Serve with whipped sweetened cream.
BLUEBERRY COBBLER
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 1h
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F.
- For the blueberries: Place the blueberries in a large bowl and sprinkle in the sugar and lemon juice. Add the flour and stir to combine.
- For the dough: In a separate bowl, combine the flour, sugar, baking powder and salt. Stir it around, then add the cold butter and use a pastry blender to cut the butter into the dry ingredients.
- Whisk together the milk and egg in a small bowl, then drizzle it into the flour-butter mixture and stir until the dough just comes together. It should be lumpy and clumpy!
- Pour the blueberries into a 9-by-13-inch baking dish and dot them with the butter, then tear off pinches of the dough and dot them all over the top. Sprinkle the top with extra sugar.
- Cover lightly with foil and bake for 20 minutes, then remove the foil and bake until lightly browned, about 25 more minutes. Serve warm or at room temperature with a big scoop of vanilla ice cream.
BLACKBERRY COBBLER
For a taste of the frontier, bake Ree Drummond's Blackberry Cobbler from The Pioneer Woman on Food Network; it's perfect served warm with cold ice cream.
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h15m
Yield 4 servings
Number Of Ingredients 6
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!
BLACKBERRY COBBLER
A good reason to go blackberry picking! Try this simple cobbler the next time you find yourself in an abundance of blackberries.
Provided by Valerie
Categories Desserts Cobbler Recipes Blackberry Cobbler Recipes
Time 1h30m
Yield 11
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Once oven temperature is reached melt butter in a 9x13 inch baking pan.
- In a medium bowl stir together the flour, sugar and milk; batter will be slightly lumpy. Pour mixture on top of melted butter in baking pan. Do not mix butter and mixture together.
- Drop blackberries into batter; if more crust is desired add less blackberries. Bake in preheated oven for one hour or until golden brown.
Nutrition Facts : Calories 337 calories, Carbohydrate 59.7 g, Cholesterol 25.7 mg, Fat 9.7 g, Fiber 2.9 g, Protein 4.4 g, SaturatedFat 5.9 g, Sodium 366.7 mg, Sugar 40.6 g
VERY BEST BLUEBERRY COBBLER!
I've tinkered and tinkered, and this is the very best blueberry cobbler recipe I've found. Cakey/biscuit topping with a slight crunch on top and ooey gooey delicious blueberries hidden on the bottom. It can also work with other fruit fillings. Works best with delicious fresh blueberries and is the perfect summer treat.... An amalgamation of mine and my grandmother's cobbler recipe.... I think it is the best! Serve plain or with whipped cream. Enjoy!
Provided by FRIENDLYFOOD
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 50m
Yield 6
Number Of Ingredients 13
Steps:
- Lightly grease an 8 inch square baking dish. Place the blueberries into the baking dish, and mix with vanilla and lemon juice. Sprinkle with 1 cup of sugar and 1/2 teaspoon of flour, then stir in the tablespoon of melted butter. Set aside.
- In a medium bowl, stir together 1 3/4 cups of flour, baking powder, and 6 tablespoons sugar. Rub in the 5 tablespoons butter using your fingers, or cut in with a pastry blender until it is in small pieces. Make a well in the center, and quickly stir in the milk. Mix just until moistened. You should have a very thick batter, or very wet dough. You may need to add a splash more milk. Cover, and let batter rest for 10 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Spoon the batter over the blueberries, leaving only a few small holes for the berries to peek through. Mix together the cinnamon and 2 teaspoons sugar; sprinkle over the top.
- Bake for 20 to 25 minutes in the preheated oven, or until the top is golden brown. A knife inserted into the topping should come out clean - of course there will be blueberry syrup on the knife. Let cool until just warm before serving. This can store in the refrigerator for 2 days.
Nutrition Facts : Calories 478.3 calories, Carbohydrate 87.7 g, Cholesterol 33.8 mg, Fat 12.9 g, Fiber 3 g, Protein 5.8 g, SaturatedFat 7.9 g, Sodium 339.9 mg, Sugar 55.3 g
BEST-IN-THE-WEST BERRY COBBLER
The name says it all! It has a delicious sugar crackle topping that forms by pouring the boiling water over the top before baking. This is my favorite cobbler recipe. Easy, impressive, and versatile. Can use any combination of berries, frozen or fresh.
Provided by akgrown
Categories Dessert
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Spread berries in a greased 8 inch square pan.
- Cream shortening and 3/4 cup sugar well.
- Sift flour, baking powder, and salt together.
- Add alternately with milk to creamed mixture. Batter will be thick.
- Spread batter over berries.
- Combine remaining sugar and cornstarch together then sprinkle evenly over batter. *NOTE* This is a juicy cobbler but if you want the berries and sauce to be thicker add an extra 1/2 to 1 tablespoon of cornstarch to the remaining sugar.
- Pour boiling water over all. Do not mix.
- Bake at 350* for 30-45 minutes, until golden brown and toothpick inserted into middle comes out clean. Serve warm or at room temperature with whipped cream or ice cream if desired. (Doubled recipe fits into a 9x13 pan, but must bake 20-30 mins longer than normal).
Nutrition Facts : Calories 468.2, Fat 11, SaturatedFat 3.1, Cholesterol 4.3, Sodium 254.3, Carbohydrate 89.9, Fiber 0.9, Sugar 62.5, Protein 4.2
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
PERFECT BLACKBERRY COBBLER
Make and share this Perfect Blackberry Cobbler recipe from Food.com.
Provided by Audrey M
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 and spray a 9"x 9" baking pan with PAM.
- Mix together all ingredients except berries just until blended and pour into pan.
- Pour berries on top of batter (they'll sink in).
- You can sweeten the berries with a little Splenda if they are very tart.
- If you are using frozen berries, let them semi defrost.
- Bake 40-50 minutes, or until golden brown.
BEST BERRY COBBLER
This cobbler is topped with simple biscuit dough that lets the berries shine. Use blackberries or raspberries; a dash of cinnamon rounds out their flavor. Martha made this recipe on episode 704 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 11
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.
BERRY COBBLER
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.
BLACKBERRY COBBLER
I loved my grandmother's blackberry cobbler. Unfortunately, I never had the opportunity to get her recipe. This is a recipe I got from Southern Living Magazine and modified to my taste. It is wonderful!
Provided by Lane5928
Categories Dessert
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Stir together the sugar, flour, butter and vanilla.
- Gently stir in blackberries.
- Spoon blackberry mixture into a lightly greased 11 x 7 baking dish.
- Cut the piecrust into strips and arrange on top of blackberry mixture.
- Mix together the egg white and water.
- Brush the pie crust strips with this egg wash.
- Sprinkle with sugar.
- Bake at 425 for 45 minutes, or until crust is golden brown and blackberries are bubbly.
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