Raspberry And Blueberry Cobbler Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Mix flour, 1/2 cup sugar, baking powder, and salt in a bowl; mash butter into the flour mixture until crumbly. Stir boiling water into the flour mixture to form a dough.
• Dissolve cornstarch in cold water in a separate large bowl. Stir blueberries, raspberries, 3/4 cup sugar, and lemon juice into the cornstarch mixture; transfer to a cast-iron skillet and bring to a boil, stirring frequently. Drop dough into the skillet by the spoonful. Put skillet onto the prepared baking sheet.
• Bake in preheated oven until the topping is golden brown, about 25 minutes.

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.

Steps:

• In a mixing bowl, toss the raspberries with the sugar and lemon juice.
• Spread berries out into a buttered 10x6 inch baking dish.
• Dot with 2 tablespoons butter.
• In another mixing bowl, add Bisquick, melted butter, egg, and milk; stir just to combine.
• Drop spoonfuls of dough over fruit.
• Bake for 30-35 minutes at 350 degrees or until a pick comes out clean (comes out clean from the biscuit dough, that is).
• Serve warm with whipped cream.

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.