Favorite Blackberry Cobbler Recipes

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:

• 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!

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.

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.

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.

Steps:

• Combine the 3 filling ingredients together and set aside.
• For the pastry, cut the shortening into flour and salt mixture, until mealy; beat the egg and mix with the vinegar and water; add to the flour mixture and stir with fork.
• Knead on a lightly floured board 3 or 4 times and roll out 2/3 of the dough into a rectangle to fit bottom and sides of a 7"x12” baking dish; ensure there are no leaks and seal tears with a little water if necessary.
• Put the berry mixture into the pastry shell.
• Roll out the rest of the dough to fit the top of the dish and cut vent holes or designs in the dough; place on the top and crimp the edges together.
• Brush the top with milk and sprinkle with sugar.
• Bake at 375°F for an hour or until center bubbles.
• For juicier cobbler, add a 1/2 cup water before the top goes on.