BLACKBERRY AND BLUEBERRY COBBLER
A delicious, moist, blackberry and blueberry cobbler. This soft pastry dessert is lightly sweet with fresh berries and white chocolate morsels. Pair up with vanilla ice cream to create the perfect dessert.
Provided by Dana Souza
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h5m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray an 8x8-inch baking dish with cooking spray.
- Stir blueberries, blackberries, orange juice, and 3 tablespoons white sugar together in a bowl. Allow berries to stand 20 to 30 minutes to accumulate juice.
- Whisk flour with baking powder in a bowl until thoroughly combined. Mix 1 cup sugar with melted butter, egg, and vanilla extract in a separate bowl until thoroughly combined. Whisk flour mixture gradually into the liquid ingredients to make a smooth batter.
- Spread a thin layer of batter over bottom of the prepared baking dish; top with berry mixture and juices. Spoon remaining batter over berries and spread into an even top layer; sprinkle top with white chocolate chips and brown sugar.
- Bake in the preheated oven until the cobbler is golden brown, the filling is bubbling, and the chips have melted, 30 to 35 minutes.
Nutrition Facts : Calories 435 calories, Carbohydrate 69.3 g, Cholesterol 56.1 mg, Fat 16.5 g, Fiber 2 g, Protein 3.9 g, SaturatedFat 9.9 g, Sodium 381.6 mg, Sugar 54.2 g
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
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, RASPBERRY & BLACKBERRY COBBLER
Top our Blueberry, Raspberry & Blackberry Cobbler with a cream cheese crust! Tapioca thickens the filling of this Blueberry, Raspberry & Blackberry Cobbler.
Provided by My Food and Family
Categories Fruit Recipes
Time 2h
Yield 12 servings, 1/2 cup each
Number Of Ingredients 8
Steps:
- Place flour in large bowl. Cut in cream cheese and 6 Tbsp. butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Shape into ball; wrap tightly. Refrigerate 1 hour.
- Meanwhile, toss berries with sugar, tapioca and cinnamon. Let stand at room temperature until ready to use.
- Heat oven to 400ºF. Spoon berry mixture into 1-1/2-qt. round casserole sprayed with cooking spray; dot with remaining butter. Place pastry on lightly floured surface; roll into round 1 inch larger than diameter of top of casserole dish. Place over fruit; flute edge, sealing pastry to edge of dish. Cut several slits in pastry to permit steam to escape.
- Bake 40 min. or until crust is golden brown. Cool slightly before serving topped with COOL WHIP.
Nutrition Facts : Calories 240, Fat 13 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 35 mg, Sodium 105 mg, Carbohydrate 29 g, Fiber 3 g, Sugar 14 g, Protein 2 g
BLACKBERRY-PEACH COBBLER
Peak summer fruit is best prepared simply, especially in warm desserts like cobblers. In this recipe, the tartness of blackberries (or raspberries) balances the sweetness of yellow peaches (or nectarines), and the filling only needs the tiniest amount of sugar to get the juices flowing. Topped with a thin layer of fluffy cornmeal batter, the berries boil up to form juicy pockets, and a finish of raw sugar adds a satisfying crack. Serve this cobbler warm, or enjoy it any time of day, even for breakfast.
Provided by Laurie Ellen Pellicano
Categories pies and tarts, dessert
Time 45m
Yield 1 (10-inch) skillet cobbler (8 to 10 servings)
Number Of Ingredients 14
Steps:
- Heat the oven to 425 degrees. Prepare the filling: In a large bowl, combine the peaches, blackberries, granulated sugar and starch. Squeeze the juice of 1/2 lemon on top and toss to combine. Scrape the mixture into a 10-inch cast-iron skillet.
- Make the topping: In a small bowl, combine milk, egg and juice from the remaining 1/2 lemon; whisk to combine.
- In a large bowl, combine cornmeal, flour, granulated sugar, baking powder, salt and reserved lemon zest; stir to combine. Add the cold butter. Using your fingertips, smear and rub the pieces into the cornmeal mixture until it looks like wet sand.
- Make a well in the center of it and add the milk mixture. Using a spatula, stir until thoroughly combined, then spoon it over the top of your fruit. Level the topping to cover more of the fruit. Sprinkle the surface of the topping with the raw sugar.
- Bake for 30 to 35 minutes until the fruit is bubbly and the topping is a deep golden brown. Let cool slightly, then serve warm.
BLACKBERRY AND RASPBERRY COBBLER
Nothing better than a cobbler for a southern dessert. This is a mix on one of my mother's recipes. It has a little more crust than typical cobblers. You can use just about any fruit you would like. Make sure to serve with ice cream!
Provided by MGT1103
Categories Dessert
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Roll half of the pie crust very thin and line a 8x8ish inch baking pan.
- Roll other half of pie crust very thin and cut into 2 inch strips.
- Bake half of the 2 inch strips at 350-375F on a cookie sheet.
- In a saucepan, cook blackberries and raspberries, 1 cup of sugar and water until it boils.
- Mix together flour and remaining sugar; add to berry mixture.
- Stir constantly for 3 minutes, until thick.
- Spoon into pastry lined pan and push the cooked crust strips to the middle.
- Dot with butter.
- Cover with remaining strips.
- Bake at 425F for 25-30 minutes.
Nutrition Facts : Calories 648.1, Fat 26, SaturatedFat 9.6, Cholesterol 22.9, Sodium 322.8, Carbohydrate 102.5, Fiber 9.8, Sugar 68.8, Protein 5.3
BEST EVER BLUEBERRY COBBLER
This recipe works great with other cobbler fruit and is an excellent light dessert that isn't too sweet! Serve with whipped cream or vanilla ice cream.
Provided by Jen
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In an 8 inch square baking dish, mix blueberries, 3 tablespoons sugar, and orange juice. Set aside. In a small bowl, thoroughly mix flour, baking powder, and salt. Set aside.
- In a medium bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and vanilla extract. Gradually add flour mixture, stirring just until ingredients are combined. Drop batter by rounded tablespoons over blueberry mixture. Try to cover as much of filling as possible.
- Bake in preheated oven for 35 to 40 minutes, until topping is golden brown and filling is bubbling.
Nutrition Facts : Calories 335.5 calories, Carbohydrate 45.6 g, Cholesterol 71.7 mg, Fat 16.6 g, Fiber 2.1 g, Protein 3.3 g, SaturatedFat 10 g, Sodium 142.1 mg, Sugar 31.4 g
MAMA'S BLACKBERRY COBBLER
Alabama has some tasty fresh blackberries. Decades ago, my mama was heading out to pick blackberries to make a cobbler, but she ended up going to the hospital to have me instead. This is her mama's recipe. The blackberries start on top, but then end up tucked under a golden brown crust after it's baked. -Lisa Allen, Joppa, Alabama
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 491 calories, Fat 21g fat (13g saturated fat), Cholesterol 54mg cholesterol, Sodium 421mg sodium, Carbohydrate 75g carbohydrate (56g sugars, Fiber 4g fiber), Protein 5g protein.
BLUEBERRY COBBLER
I was watching an episode of The Pioneer Woman on the Food Network one day and she made a blackberry cobbler. It looked so easy to make and yummy, so I had to try it. I substituted blueberries for the blackberries. I made a little more batter than she did, and used a little less sugar. It was delicious!
Provided by Joanne
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Grease a 3 quart baking dish with butter (I used an aluminum tray, easy cleanup).
- In large bowl wisk together the self rising flour, 1 1/2 cups of sugar and milk. Wisk in the melted butter.
- Pour the batter into the greased baking dish and sprinkle the blueberries all over the top.
- Bake for 45 minutes, then add remaining 2 tbs. sugar evenly over the top and bake for an additional 15 minutes.
Nutrition Facts : Calories 505.1, Fat 17.8, SaturatedFat 10.9, Cholesterol 46.8, Sodium 559.2, Carbohydrate 83.3, Fiber 2, Sugar 58, Protein 5.5
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BLUEBERRY-BLACKBERRY COBBLER RECIPE - FLAVORITE
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5/5 (2)Total Time 1 hr 25 minsCategory DessertCalories 443 per serving
- Preheat oven to 375°F. For biscuits, place walnuts in a food processor, pulse several times until roughly chopped. Add flour, brown sugar, baking powder, baking soda, and the 1/2 teaspoon salt. Pulse several times until combined. Add butter, pulse again until butter pieces are no larger than small peas.
- Transfer the flour mixture to a large bowl. Add buttermilk, stirring with a fork until the dough comes together. Transfer dough to a lightly floured surface; knead two or three times to bring dough together. Press dough into a rectangle or circle 1/2-inch thick. Using a knife or 2 1/2-inch fluted round cutter, cut the dough into eight squares or rounds, re-rolling the scraps as necessary.
- In a 3-quart rectangular baking dish combine berries. In a small bowl combine the 3/4 cup granulated sugar and the 1/4 teaspoon salt. Mix lemon peel and ginger into sugar mixture, pour sugar mixture over berries; gently toss with hands to combine. Combine lemon juice and cornstarch. Add cornstarch mixture to berry mixture; toss.
- Brush tops of biscuits with whipping cream; sprinkle with the coarse sugar. Arrange biscuits on top of fruits. Bake in preheated oven for 25 minutes. Loosely cover baking dish with foil; bake for 10 to 20 minutes or more or until bubbly around the edges. Transfer baking dish to a wire rack; remove foil. Cool on wire rack for at least 20 minutes before serving.
BLACKBERRY AND BLUEBERRY COBBLER RECIPE - RECIPES.NET
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- Stir the blueberries, blackberries, orange juice, and 3 tablespoons of white sugar together in a bowl.
- Whisk the flour with baking powder in a bowl until thoroughly combined. Mix 1 cup of sugar with melted butter, egg, and vanilla extract in a separate bowl until thoroughly combined.
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