Marthas 3 Berry Cobbler Recipes

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SUMMER BERRY COBBLER



Summer Berry Cobbler image

This cobbler encloses berries in a pate brisee -- classic French short-pastry dough.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 9

1 1/2 pints blueberries
2 pints blackberries
1/2 cup sugar
2 tablespoons all-purpose flour
2 tablespoons freshly squeezed lemon juice
Dash of ground cinnamon
Pate Brisee for Summer Berry Cobbler
1 large egg yolk
1 tablespoon heavy cream

Steps:

  • Heat oven to 400 degrees. Place berries in a large bowl. Add sugar, flour, lemon juice, and cinnamon. Toss to combine. Set aside.
  • On a lightly floured surface, roll out the pate brisee into an 18-inch circle 1/8 inch thick. Fold the dough in half, and transfer to an 8 1/2-by-2 1/2-inch round gratin dish or deep-dish pie plate. Carefully press the dough into the bottom and sides of the dish, allowing the excess to hang over the edge.
  • Spoon the berry mixture into the prepared dish, and fold the pastry in over the fruit. Trim away excess pastry, leaving an opening of about 3 inches in the center. Chill cobbler in the refrigerator until dough is firm, 15 to 20 minutes.
  • Combine egg yolk and cream in a small bowl. Brush pastry with the egg wash. Place cobbler in oven. Bake until crust is golden, about 30 minutes. Reduce heat to 350 degrees. Continue baking until juices start to bubble up over the crust, about 35 minutes more. Remove from oven, cool slightly, and serve.

BEST BERRY COBBLER



Best Berry Cobbler image

This cobbler is topped with simple biscuit dough that lets the berries shine. Use blackberries or raspberries; a dash of cinnamon rounds out their flavor. Martha made this recipe on episode 704 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 11

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon coarse salt
4 ounces (1 stick) cold unsalted butter, cut into small pieces
3/4 cup cold heavy cream, plus more for brushing
1/4 teaspoon ground cinnamon
1/2 cup granulated sugar, plus more if needed
3 tablespoons cornstarch, plus more if needed
6 cups (3 pints) blackberries or raspberries
Sanding sugar, for sprinkling
Vanilla ice cream, for serving (optional)

Steps:

  • Preheat oven to 375 degrees. Pulse flour, baking powder, and salt in a food processor (or whisk together by hand in a large bowl) until combined. Add butter and process (or cut in using a pastry blender or two forks) until mixture resembles coarse meal. Transfer mixture to a large bowl, if needed, and add heavy cream in a slow, steady stream, mixing with a wooden spoon until dough just comes together. Pat dough into a square on work surface and cut into 9 equal squares.
  • Whisk together cinnamon, granulated sugar, and cornstarch in a bowl. Add berries; toss gently to coat. Transfer mixture to an 8-inch square baking dish. Top berries with dough squares, spacing evenly. Brush dough with heavy cream and sprinkle with sanding sugar. To catch any juices that may bubble over when baking, place the baking dish on a rimmed baking sheet lined with parchment paper and fitted with a wire rack or lay a piece of foil on the rack below the cobbler. Bake until berries are bubbling in center and biscuits are golden brown, 50 to 75 minutes. If biscuits are browning too quickly, tent with foil. Transfer dish to a wire rack and let cool slightly, about 30 minutes. Serve with ice cream if desired.

RASPBERRY COBBLER



Raspberry Cobbler image

Berry fine, indeed: The jammy, intensely fruity base of this raspberry cobbler -- which packs in five whole cups of berries -- is balanced by a light, sweet biscuit topping.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 2h

Number Of Ingredients 11

5 cups (1 pound 10 ounces) raspberries (red, black, or a combination of the two)
3/4 cup granulated sugar
2 tablespoons cornstarch
1/4 teaspoon coarse salt
1 3/4 cups all-purpose flour
1 3/4 teaspoons baking powder
1/4 cup granulated sugar
1/4 teaspoon salt
6 tablespoons cold unsalted butter
3/4 cup heavy cream, plus more for brushing
Sanding sugar, for sprinkling (optional)

Steps:

  • Make the filling: Preheat oven to 375 degrees. Mix together raspberries, granulated sugar, cornstarch, and salt. Pour into a 9-inch square baking dish (2 inches deep).
  • Make the biscuit topping: Whisk together flour, baking powder, granulated sugar, and salt. Cut in butter until largest pieces are the size of small peas. Add cream, and use a fork to incorporate, stirring just until cream is absorbed (there should be lots of loose pieces).
  • Turn out dough onto a clean surface, and knead once or twice, gathering loose bits into ball. Pat dough to a 1 1/4-inch thickness. Cut into 9 rough squares, and place them on top of filling. Brush with cream, and sprinkle with sanding sugar.
  • Bake cobbler until bubbling in center and biscuit topping is golden brown and cooked through, about 1 hour (loosely tent with foil if biscuit topping gets too dark). Let stand at least 30 minutes before serving.

TRIPLE BERRY COBBLER



Triple Berry Cobbler image

Provided by Food Network

Categories     dessert

Time 1h

Yield 6 servings

Number Of Ingredients 10

3 1/2 cups mixed berries (fresh or frozen)
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons lemon juice
1 cup all-purpose flour
1 1/4 cups sugar, divided
1 teaspoon baking powder
1/2 cup milk
3 tablespoons butter, melted
1 tablespoon cornstarch
1 cup boiling water

Steps:

  • Preheat oven to 350 degrees F.
  • Combine berries, cinnamon, and lemon juice in a 9 by 13-inch baking pan.
  • Combine flour, 3/4 cup sugar, and baking powder in medium mixing bowl and stir. Add milk and butter while stirring. Pour mixture over berries until covered.
  • Combine cornstarch and 1/2 cup sugar in small mixing bowl and stir. Sprinkle mixture over batter.
  • Remove boiling water from heat and slowly pour over entire pan. Place baking pan into oven and bake for 45 to 50 minutes or until crust is golden brown. Remove from oven, allow to cool slightly, and serve warm.

BLUEBERRY COBBLER



Blueberry Cobbler image

Rich, lightly sweetened cream biscuits top a luscious filling of fresh blueberries in one of Martha's favorite desserts. The filling is made with fresh berries, cornstarch, lemon juice, and a hint of cinnamon for a summer dessert bursting with flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 10

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon coarse salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
3/4 cup cold heavy cream, plus more for brushing
6 cups (3 pints) blueberries
1/2 cup sugar, plus more if needed
1/4 cup cornstarch, plus more if needed
1/4 teaspoon ground cinnamon
Sanding sugar, for sprinkling

Steps:

  • Preheat oven to 375 degrees. Pulse flour, baking powder, and salt in a food processor until combined. Add butter, and process until mixture resembles coarse meal. Transfer mixture to a large bowl, and add heavy cream in a slow, steady stream, mixing with a wooden spoon until dough just comes together. Divide dough into 9 pieces, and loosely form each into a ball and flatten slightly. Set aside.
  • In a medium bowl, combine blueberries, sugar, cornstarch, and cinnamon; toss gently to coat. Transfer mixture to an 8-inch square baking dish. Top blueberry mixture with dough balls, spacing evenly. Brush dough with heavy cream, and sprinkle with sanding sugar. Bake until berries are bubbling in center and biscuits are golden brown, about 55 minutes. Transfer dish to a wire rack, and let cool slightly, about 30 minutes.

PLUM AND BERRY COBBLER



Plum and Berry Cobbler image

Showcase a mix of juicy seasonal fruits with this home-style dessert adapted from the Peach-Blueberry Cobbler recipe featured in "Martha's American Food" cookbook.

Provided by Martha Stewart

Categories     Food & Cooking

Number Of Ingredients 14

2 3/4 pounds ripe plums, halved lengthwise, pitted, and cut into 3/4-inch-thick wedges (about 8 cups)
1 cup fresh blueberries, blackberries, or raspberries
2/3 cup granulated sugar
3 tablespoons cornstarch
2 tablespoons light-brown sugar
1 tablespoon fresh lemon juice
1 teaspoon finely grated peeled fresh ginger
1/2 teaspoon salt, plus a pinch
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1 vanilla bean, split lengthwise and seeds scraped (reserve pod for another use)
1 cup plus 2 tablespoons heavy cream, plus more for brushing
Sanding sugar, for sprinkling

Steps:

  • Preheat oven to 375 degrees, with racks in upper and lower thirds. Stir together plums, berries, 1/3 cup granulated sugar, cornstarch, brown sugar, lemon juice, ginger, and pinch of salt in a large bowl. Transfer to a 2-quart baking dish.
  • Whisk together flour, baking powder, and remaining 1/2 teaspoon salt and 1/3 cup granulated sugar in a medium bowl. Cut butter into flour mixture using a pastry blender or two knives until only pea-size clumps remain.
  • Stir vanilla seeds into the cream to combine; add to flour mixture and stir with a fork just until a soft, sticky dough forms. Use a bench scraper or knife to divide dough into 10 equal pieces; arrange on top of filling. Brush dough with cream and sprinkle evenly with sanding sugar.
  • Place a parchment-lined baking sheet on lower rack of oven to catch juices. Bake cobbler on top rack until topping is golden brown and juices are bubbling, 55 to 70 minutes. If topping is browning too quickly, tent with foil. Let cool on a wire rack 1 hour before serving.

MARTHA'S 3-BERRY COBBLER



Martha's 3-Berry Cobbler image

I prepared this cobbler two summers ago after a successful afternoon of blackberry and blueberry picking. I finally found the recipe again the other day, too! Easy to make and please don't forget the vanilla ice cream or perhaps some real whipped cream! Strawberries are another option.

Provided by COOKGIRl

Categories     Dessert

Time 25m

Yield 9 serving(s)

Number Of Ingredients 15

2 cups fresh blueberries, cleaned and rinsed
2 cups fresh blackberries, cleaned and rinsed
2 cups fresh raspberries, cleaned and rinsed
3/4 cup sugar, plus
1 tablespoon sugar
2 tablespoons cornstarch
1 teaspoon coarse salt, plus
1 pinch salt
1 lemon, juice of
1 1/2 cups unbleached flour (plus additional flour for shaping the biscuits)
2 teaspoons baking powder
6 tablespoons unsalted butter, cut into small pieces
3/4 cup half-and-half (plus 2 teaspoon)
superfine sugar, for sprinkling (read *NOTE)
vanilla ice cream

Steps:

  • *NOTE: To make your own superfine sugar combine some sugar in a clean coffee mill or mini-chopper. Blend sugar for about 10 seconds or until sugar is fine but not powdery. The grains will be small but still "sparkle".
  • Preheat the oven to 400°F.
  • In a large bowl, combine all the berries, 3/4 cup sugar, cornstarch, lemon juice, and a pinch salt. Stir gently to combine. Pour into a buttered 9-by-9-by-2-inch baking dish.
  • In a medium bowl, combine flour, remaining tablespoon sugar, 1 teaspoon salt, and baking powder. Using a pastry knife or two knives, cut in butter until the mixture has the consistency of sand.
  • Add 3/4 cup half-and-half, stirring just until mixture comes together. With your hands floured, form the dough into nine 2-inch biscuits. Place on top of berries. Brush biscuits with half-and-half, and sprinkle with superfine sugar.
  • Bake until biscuits are golden brown and the berries are bubbling, approximately 25 minutes.
  • Let cool on a wire rack. Serve with vanilla ice cream or real whipped cream. (I like to serve the cobbler slightly warmed for best flavor).

Nutrition Facts : Calories 294.8, Fat 10.6, SaturatedFat 6.4, Cholesterol 27.8, Sodium 367.1, Carbohydrate 48.2, Fiber 4.8, Sugar 24.2, Protein 3.9

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