Blackberry Cinnamon Cobbler Recipes

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.

Steps:

• Preheat oven to 375°F
• Toss berries, 1/3 cup sugar, cornstarch, lemon juice, and 1/2 teaspoon cinnamon in large bowl.
• Let stand 10 minutes, tossing occasionally. Transfer to 9-inch deep-dish glass pie plate.
• Bake until berries soften, about 15 minutes.
• Meanwhile, combine baking mix and lemon peel in medium bowl.
• Add cream, tossing until soft dough forms.
• Drop dough by heaping tablespoonfuls over filling.
• Mix 2 tablespoons sugar and 1/4 teaspoon cinnamon in cup; sprinkle cinnamon-sugar over top.
• Bake until filling bubbles thickly and tester inserted into biscuits comes out clean, about 25 minutes.
• Spoon cobbler into bowls.
• Top with ice cream.

Steps:

• Preheat oven to 375°F. Toss berries, 1/3 cup sugar, cornstarch, lemon juice, and 1/2 teaspoon cinnamon in large bowl. Let stand 10 minutes, tossing occasionally. Transfer to 9-inch deep-dish glass pie plate. Bake until berries soften, about 15 minutes.
• Meanwhile, combine baking mix and lemon peel in medium bowl. Add cream, tossing until soft dough forms.
• Drop dough by heaping tablespoonfuls over filling. Mix 2 tablespoons sugar and 1/4 teaspoon cinnamon in cup; sprinkle cinnamon-sugar over top. Bake until filling bubbles thickly and tester inserted into biscuits comes out clean, about 25 minutes. Spoon cobbler into bowls. Top with ice cream.

Steps:

• Preheat oven to 350°F.
• In a 10-inch glass pie plate or baking dish melt ½ stick uncut butter in oven.
• In a small saucepan combine water and 1 cup sugar and heat over moderate heat, stirring occasionally, until sugar is completely dissolved.
• In a food processor pulse together flour and remaining ½ stick cut-up butter until mixture resembles fine meal. Add milk and pulse just until a dough forms. Turn dough out onto a lightly floured surface and with a floured rolling pin roll into an 10½x9-inch rectangle. Sprinkle dough with cinnamon and scatter blackberries evenly over top. Beginning with a long side roll up dough jelly-roll fashion and cut into 1½-inch thick slices. (Slices will come apart and be messy). Arrange slices, cut sides up, on melted butter in pie plate or baking dish. Pour sugar syrup over slices, soaking dough, and bake cobbler in middle of oven 45 minutes. Sprinkle remaining 2 tablespoons sugar over cobbler and bake 15 minutes more, or until golden.
• Dust warm cobbler with sanding sugar, if desired, and serve with ice cream.

Steps:

• Heat the oven to 375 degrees and grease the inside of a 9-by-9-inch square casserole dish with butter.
• In a medium bowl, toss the mashed blackberries with ⅔ cup granulated sugar, ¼ cup flour, the lemon juice and ¼ teaspoon salt. Taste and add additional sugar, if necessary. Transfer the mixture to the baking dish in an even layer and set aside.
• Using a box grater, grate the corn over a bowl to collect its meat and milk; discard the corn cobs or reserve for another use. Transfer corn mixture to a liquid measuring cup. (The grated corn mixture should measure a healthy ¾ cup; if not, supplement with extra corn, heavy cream or milk.) Set aside.
• In a large bowl, whisk together the remaining 1¼ cups flour, ⅓ cup granulated sugar with the cornmeal, baking powder and ¾ teaspoon salt. Add the cubed butter, separating the cubes and tossing them individually to coat. Pressing the bits of butter between your thumb and the side of your index finger, break up the butter into the flour until evenly dispersed and butter pieces are roughly the size of peas.
• Slowly pour the grated corn over the flour mixture, and, working gently with your hands, begin tossing everything together until the ingredients form a cohesive dough. Crumble the batter over the surface of the berries, and using a pastry brush, brush the top generously with the heavy cream. Sprinkle the batter evenly with the turbinado sugar.
• Place the baking dish on a sheet pan to catch any potential overflow, transfer to the oven and bake until the crust is golden and the blackberries are bubbling and thick, 35 to 40 minutes. Allow to cool at least 10 minutes before serving.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9x9-inch baking pan with cooking spray.
• Spread the blackberries into the prepared baking pan, and sprinkle with white sugar; drizzle with lemon juice. In a bowl, mix the lemon-poppy seed muffin mix, egg, milk, and cinnamon, and stir until moistened. It's okay to leave lumps in the batter. Pour the batter over the blackberries.
• Place the butter and brown sugar into a bowl, and mix with an electric mixer on medium speed until the mixture resembles coarse crumbs. Spread this mixture over the batter in the pan.
• Bake in the preheated oven until the topping is browned and the blackberries are bubbling, about 1 hour. Allow to stand for 20 minutes before serving.

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.

Steps:

• In a 10-in. round or oval baking dish, melt 1/2 cup butter; set aside. In a saucepan, heat 1 cup sugar and water until sugar is dissolved; set aside. , Place flour in a bowl; cut in remaining butter until mixture resembles fine crumbs. Add milk, stirring with a fork until dough leaves sides of bowl. , Turn out onto a floured surface; knead 3 or 4 times. Roll into an 11x9-in. rectangle. Spread berries over dough; sprinkle with cinnamon. Roll up, jelly-roll style. Cut into 8 slices. Carefully place slices in baking dish. Pour sugar syrup around slices (syrup will be absorbed). , Bake at 350° for 45 minutes. Sprinkle with remaining sugar; bake 15 minutes longer. Serve warm or cold.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pour the melted butter into the bottom of an 8x8-inch square baking pan. Mix the sugar, self-rising flour, and milk together until moistened, and pour the mixture over the butter. Do not stir. Spread blackberries evenly over the batter.
• Bake in the preheated oven until the top is browned and the cobbler is bubbling, about 45 minutes.