Cherry Berry Cobbler Recipes

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Place butter or margarine in a 9x13 inch baking dish and set on oven rack to melt.
• In a medium bowl, mix together flour, sugar, and baking powder. Stir in milk.
• Remove baking dish from oven as soon as butter or margarine is melted. Pour flour mixture into dish, but DO NOT STIR. Pour fruit evenly into pan, and DO NOT STIR.
• Raise oven temperature to 350 degrees F (175 degrees C). Bake cobbler for 50 to 60 minutes, until golden brown.

Steps:

• Heat oven to 375°F. In ungreased 13x9-inch (3-quart) glass baking dish, mix undrained blueberries (from muffin mix), pie filling and sweet cherries.
• In medium bowl, stir muffin mix, milk, oil, eggs and lemon peel until moistened. Drop batter by 12 large spoonfuls onto fruit; sprinkle with sugar.
• Bake 28 to 32 minutes or until top is golden brown and toothpick inserted in center of crust comes out clean.

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:

• Preheat oven to 350 degrees. Butter four individual 8- to 10-ounce ramekins with half a tablespoon of butter. Line the bottom of the oven with foil to catch drips.
• Combine the cherries, blueberries and raspberries in a saucepan. Stir in the half cup of sugar, bring to a simmer and cook a few minutes, just until the fruit softens and becomes juicy. Remove from heat and fold in the lemon juice and tapioca.
• Put fruit in baking dishes, filling them no more than 2/3 full.
• Mix the flour, baking powder, two tablespoons of the granulated sugar and salt together. Cut in the remaining butter until the mixture resembles coarse meal. Beat the egg and buttermilk together; then stir into the flour mixture to form a thick batter. Drop a large blob of the batter on top of each dish of fruit. The fruit does not have to be covered completely. Sprinkle with the remaining granulated sugar.
• Bake 20 to 25 minutes, until the topping is brown and the fruit bubbly. Allow to cool to lukewarm; then serve, with a dollop of whipped cream on top.