Blackberry Cherry Cobbler Recipes

OLD FASHIONED BLACKBERRY COBBLER

Steps:

• Place blackberries, 1/2 cup sugar, 1 cup water, lemon juice, and vanilla extract in a pot. Place the pot on a burner, and turn the heat on to medium high. Bring to a boil.
• In a small cup or bowl, combine 1/2 cup water and 2 tbsp of all purpose flour. Mix, then pour into the blackberry mixture, and stir.
• Remove the pot from the heat.
• In a separate bowl, add 1 1/2 cup flour, 3/4 cup granulated sugar, 1 tsp baking powder, and 1 cup water. Mix until the batter is smooth.
• Place a stick of salted butter in a bake dish, then place the bake dish in a oven preheated on 350. Let the butter melt down, then remove the bake dish out of the oven.
• Pour the pastry/crust in the center of the bake dish along with the butter.
• Next, spoon out or pour the blackberry mixture into the center of the dish.
• Bake the cobbler on 350 F, for about 35 to 40 minutes.
• Remove the cobbler from the oven, and let cool.
• Serve along our with ice cream or whipped cream.

CHERRY-BLACKBERRY CRISP

Steps:

• In a large bowl, combine the brown sugar, tapioca, extract and cinnamon. Gently stir in cherries and blackberries. Allow to stand for 10 minutes. Pour into a greased 13-in. x 9-in. baking dish., In another bowl, combine the flour, sugar and salt. Cut in butter until crumbly. Add walnuts; sprinkle over fruit. Bake, uncovered, at 350° for 55-60 minutes or until topping is golden brown and filling is bubbly. Serve warm with whipped cream.

GRANDMA'S OLD FASHIONED BLACKBERRY COBBLER

Steps:

• Preheat oven to 400 degrees F
• Line a baking sheet with aluminum foil.
• Grease a 12-inch skillet with non-stick spray or vegetable oil.
• In a large bowl, mix the flour, 1/2 cup sugar, baking powder, and salt. To this mixture, cut in butter until the mixture resembles coarse crumbs. *video above for this procedure.
• Next, to this mixture, stir in 1/4 cup boiling water just until the mixture is evenly moist.
• In a separate bowl, dissolve the 2 tablespoons cornstarch in 1/4 cup cold water.
• To the cornstarch mixture, mix in remaining 1 cup sugar, lemon juice, and blackberries.
• Transfer berry mixture to a cast-iron skillet and bring to a boil. Stir frequently.
• When berries begin to thicken slightly, drop the dough into the skillet by spoonfuls.
• Place skillet on the foil lined baking sheet.
• Bake 25 to 30 minutes at 400 degrees until top is golden brown.
• Serve warm with vanilla ice cream

BLACKBERRY CHERRY COBBLER

Steps:

• In a large saucepan, combine the pie filling, blackberries and cinnamon. Cook over medium heat until mixture is bubbly, stirring occasionally. Pour into a greased 11x7-in. baking dish., In a small bowl, combine the sugar and cinnamon. Dip biscuits in butter and then in cinnamon-sugar. Arrange biscuits around edges of dish; sprinkle with almonds. Bake, uncovered, at 350° for 25-30 minutes or until golden brown. Serve warm.

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.