Crumbly Blackberry Cobbler Recipes

BERRY CRUMBLE

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl combine flour, brown sugar, 1/4 cup sugar, cinnamon, salt and oats. Using a pastry blender, a fork or your hands cut in butter. Keep cold until ready to use.
• In a large bowl combine berries, 1/2 cup sugar, and cornstarch; toss to coat. Evenly divide the fruit mixture between the 6 ramekins. Top with crumble topping. Bake until top is golden and fruit is bubbly, about 35 minutes. Serve warm.

THE BEST BLACKBERRY CRISP

Steps:

• Preheat the oven to 350 degrees F.
• In a medium bowl, whisk together the oats, flour, brown sugar, and salt.
• Add the butter and cut it into the dry ingredients with a pastry blender or a couple forks until the mixture is crumbly and the butter is evenly cut in. Set aside.
• In another bowl, add the blackberries, sugar, flour and lemon juice. Stir until combined.
• Lightly grease a 9X13-inch pan and spread the fruit mixture on the bottom.
• Sprinkle the crisp topping evenly over the top.
• Bake for 45 minutes until the fruit is bubbly and the crisp topping is golden (add time, if needed).
• Remove from the oven and let the fruit crisp rest for 10-15 minutes before serving (the fruit layer will thicken as it cools). Serve warm or at room temperature with ice cream (or lemon frozen yogurt!) or sweetened, whipped cream, if desired.

BLACKBERRY CRUMBLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place blackberries in a large pie dish and sprinkle with sugar.
• Combine flour, brown sugar, butter, and cinnamon in the bowl of a food processor; process until combined. Spread the mixture over the berries and sugar. Sprinkle with walnuts.
• Bake in the preheated oven until golden and bubbly, 25 to 30 minutes.

WILD BLACKBERRY AND APPLE CRUMBLE/COBBLER

Steps:

• Preheat oven to 180C/375F/Gas 5.
• Mix the fruit, apple juice and almond extract and place it in a small-medium sized oven pan.
• Mix the sugar, flour, oates and almonds. Then rub in the butter until you get a crumbly mixture.
• Spread the crumble over the top of the fruit.
• Bake for 20-30 minutes until the fruit is bubbling and the crumble golden.

BLACKBERRY CRUMBLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C) and spray a 2-quart baking dish with nonstick cooking spary or grease with butter.
• To make the crumble, whisk flour, salt, baking powder, cinnamon and sugars together in a large mixing bowl.
• Using a cheese grater, grate in the frozen butter. (you could cut the butter in with a pastry cutter, if you prefer) Gently toss the butter into the flour mixture until coated.
• Using a fork, stir in vanilla and egg yolks until egg is mostly absorbed. Add vinegar and give the mixture another stir. Use your hands to finish incorporating all of the ingredients. Mixture should clump, but remain mostly dry. If your mixture is not clumping, add another teaspoon of apple cider vinegar. Set crumble aside.
• To make the fruit filling, combine blackberries, lemon zest, lemon juice, sugar, and cornstarch in a separate medium mixing bowl.
• Transfer about 1/2 of the crumble mixture into the bottom of baking dish. Press mixture down using a flat measuring cup or damp hands. Pour the berry mixture over the crust. Add the remaining crumble mixture on top. Some small clumps are best!
• Bake for 40 to 45 minutes and until top is golden brown and blackberry juice is bubbling. Allow the crumble to cool for about 20-30 minutes. Serve with a scoop of vanilla ice cream and enjoy!

CRUMBLY BLACKBERRY COBBLER

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a saucepan, whisk the cornstarch with 1/4 cup of cold water until thoroughly combined and smooth. Stir in the blackberries, white sugar, and 1/2 cup brown sugar, and bring to a boil over medium heat. Stir until the filling thickens, about 2 minutes, then remove from heat and stir in vanilla extract. Pour into a 9x13-inch baking dish; set aside.
• In a bowl, mix the cornflakes crumbs, flour, rolled oats, 1/3 cup brown sugar, pumpkin pie spice, and salt. Cut in 1/4 cup of butter with a pastry cutter until the mixture resembles coarse crumbs; stir in water, 1 tablespoon at a time, just until the crust begins to hold together. Sprinkle the crust over the berries, and drizzle with melted butter.
• Bake the cobbler in the preheated oven until the crust begins to brown, about 10 minutes. Turn the oven's broiler on, and broil the cobbler until the crust is golden brown, about 2 more minutes.

INA GARTEN BLACKBERRY COBBLER

Steps:

• Start by preheating your oven to 400 degrees F.
• Line a baking sheet with foil. Set aside.
• In a large mixing bowl, combine flour, 1/2 cup sugar, salt, and baking powder. Whisk to combine.
• Next, you want to add the butter to the flour mixture and stir lightly to combine.
• Add boiling water to the flour-butter mixture to melt the butter, then stir to combine. Set aside.
• In a separate mixing bowl, combine the cold water and cornstarch. Mix well. Add the blackberries, the remaining 1/2 cup sugar, vanilla, and cinnamon. Stir well.
• In a 10-inch cast-iron skillet (or 8-by-8-inch baking dish), place the blackberry filling mixture. Cook over medium-high heat, stirring frequently, until bubbly and the berries begin to soften (about 6 to 8 minutes). Remove the pan from the heat.
• By large spoonfuls, drop the batter onto the hot blackberry filling.
• Place the skillet (or baking pan) on the prepared baking sheet, and bake for about 25 minutes or until golden brown.
• Finally, Remove the cobbler and allow it to cool for about 15 to 20 minutes before serving.

RIDICULOUSLY EASY BLUEBERRY CRUMBLE

Steps:

• Heat oven to 375 degrees Fahrenheit.
• Add blueberries, lemon juice, 2 tablespoons of flour, sugar, and pinch of salt to a 9-inch pie dish (or use a 2-quart baking dish). Toss well until combined.
• Combine flour, oats, sugar, and the salt in a medium bowl. Add the melted butter then stir until all the flour has been moistened by the butter and topping is crumbly.
• Sprinkle over blueberry filling. (We like to use our hands to do this. As we sprinkle, we press the crumbles together to create larger clumps of topping.)
• Bake 25 to 35 minutes until juices are thickened and the topping has turned light golden brown. Cool 10 minutes, and then serve.