Bisquick Blackberry Cobbler Recipes

EASY BISQUICK COBBLER

Steps:

• Preheat oven to 375 degrees.
• Mix first 3 ingredients.
• Pour pie filling into ungreased 9x9 pan.
• Top with Bisquick batter mixture.
• Bake 45 minutes or until golden brown.
• Serve warm with whipped topping.

FRESH BERRY COBBLER

Steps:

• Heat the oven to 425°F.
• In 2-quart saucepan, mix 1/2 cup sugar and cornstarch. Stir in raspberries, water and lemon juice. Heat to boiling over medium heat, stirring constantly. Continue boiling 1 minute, stirring constantly. Pour berry mixture into 8- or 9-inch (2 quart) glass baking dish.
• In medium bowl, stir Bisquick™ mix, milk, 1 tablespoon sugar and melted butter just until blended and a dough forms. Drop dough by 6 spoonfuls onto hot berry mixture.
• Bake about 15 minutes or until berry mixture is bubbly and topping is light brown.
• Place baking dish on a wire cooling rack. Cool slightly. Serve warm.

CLASSIC BISQUICK™ PEACH COBBLER

Steps:

• Heat oven to 375°F.
• Stir together Bisquick™ mix, milk and nutmeg in ungreased 8-inch square (2-quart) glass baking dish. Stir in butter until blended. Stir together sugar and peaches; spoon over batter.
• Bake 50 to 60 minutes or until golden.

EASY BLACKBERRY COBBLER

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.

EASY BLACKBERRY COBBLER

Steps:

• 1. Preheat the oven to 400F.
• 2. Melt butter in square baking dish in oven.
• 3. Add the Bisquick, milk and granulated sugar, stir until smooth.
• 4. Drop spoonfuls of pie filling over the batter. DO NOT STIR.
• 5. Sprinkle the brown sugar over the top of the mixture.
• 6. Bake for 30-35 minutes.
• 7. This is great served warm with milk, ice cream or whipped cream topping.
• 8. TIP: You can substitute the blackberry pie filling with any flavor of pie filling that you prefer.

EASY 4 INGREDIENT BISQUICK BERRY COBBLER RECIPE

Steps:

• Preheat the oven to 350 degrees.
• Combine Bisquick, sugar and melted butter together and stir into a rough crumble.
• Place the frozen berries on the bottom of a 9x13 pan.
• Next, add the crumble on top of the berries.
• Bake for 1 hour.
• Let it cool for at least 10 minutes after it comes out of the oven.

CAST IRON BLACKBERRY COBBLER RECIPE

Steps:

• Preheat oven to 400.
• Add 1 cup sugar, 4 cups blackberries and cornstarch that dissolved in cold water to a large ovenproof skillet (like a cast iron or coated cast iron pan).
• Heat blackberries over medium, stirring frequently until boiling. They will start to change from their dark color to a pink.
• Boil blackberries for 2-3 minutes until sugar is completely dissolved. Remove from heat.
• In a mixing bowl, add flour, remaining 1/2 cup sugar, tsp of baking powder, salt and mix well.
• Add butter ( I find it easier to cut butter into tablespoons) and use a pastry blender to cut in butter until mixture is small and crumbly.
• Add boiling water and mix just until combined, being careful not to over mix.
• Spoon dollops of dough onto the top of the blackberries.
• Sprinkle top of dough with coarse sugar (Note that its fine to sprinkle the whole pan with sugar if you like)
• Bake cobbler for 20-25 minutes or until brown on top.
• Remove from oven and let stand until cooled a bit and serve as is or over vanilla ice cream.

BLACKBERRY COBBLER

Steps:

• Preheat oven to 375° F
• Mix first 4 ingredients and pour into 9×12 (or 8×8) pan or dish.
• Mix berries with sugar and pour over batter. Do not stir or mix berries into batter.
• Bake 40 minutes
• Serve warm with a scoop of vanilla!

BISQUICK BLUEBERRY COBBLER

Steps:

• Preheat oven to 375º.
• In a medium bowl, stir together blueberries, cornstarch, 1/2 cup of sugar, and lemon juice. Pour them into the bottom of the cast iron skillet or casserole dish.
• Bake blueberry mixture at 375º for 10 minutes (after that, we will add the biscuit topping).
• Rinse the bowl, then stir together Bisquick mix, the rest of the sugar, milk, and butter. The batter will be thick, with a dough-like consistency.
• Remove the skillet or casserole dish from the oven. Carefully drop cobbler biscuit dough by large, rounded tablespoons (I use a cookie scoop) on top of the hot blueberry mixture. Gently press down biscuits to submerge the cobbler topping slightly.
• Return the blueberry cobbler to the oven and continue baking for 15 minutes, until the filling is bubbly and the biscuits on top are golden. Remove from the oven.Optional: melt butter to brush on the top of the cobbler after baking.
• Let cool at least 10 minutes before serving. Serve warm with vanilla ice cream, whipped cream, or cream cheese.

BLACKBERRY COBBLER

Steps:

• Preheat oven to 350°F. Spray a 9" x 13" baking pan with cooking spray.
• In a bowl, gently toss berries with ginger, 4 tablespoons of Splenda Stevia Sweetener, , water, and lime juice. Let berries sit for at least 15 minutes for juices to accumulate.
• In another bowl, 5 tablespoons of sweetener, flour, baking powder, and salt.
• In a large bowl combine canola oil, yogurt, vanilla extract, and milk. Add the dry ingredients; stir just until batter comes together (do not overmix).
• Pour batter into the baking pan, using a spatula to spread batter as best you can (it's OK if it doesn't completely fill the pan). Top with the berries and juice.
• Bake until a toothpick inserted in the center of the cobbler comes out clean, about 50 minutes. Serve warm.