Moms Blackberry Cobbler Recipes

MAMA'S BLACKBERRY COBBLER

Steps:

• Preheat oven to 350°. Pour 1/2 cup melted butter into an 8-in. square baking dish. In a small bowl, combine flour, 1 cup sugar, milk and vanilla until blended; pour into prepared dish. In another bowl, combine blackberries, remaining 1/2 cup sugar and remaining 2 tablespoons melted butter; toss until combined. Spoon over batter., Bake until topping is golden brown and fruit is tender, 45-50 minutes. Serve warm.

BLACKBERRY COBBLER

Steps:

• Spread the berries in a greased 2 1/2 quart casserole dish. Sprinkle with lemon or lime juice and toss with 1 tablespoon sugar. Berries, especially blackberries can be so tart, the sugar really helps to calm that down. You want them to taste like way you would if you were eating them alone.
• Put your water on to boil. In a medium bowl stir the flour, 1 1/2 cups of sugar, milk, butter, baking powder and 1/2 teaspoon salt. The mixture will be thick. That's just how you want it. Spoon over the berries and spread to the edges. Set aside. Make sure the batter is all the way to the edge so that it makes a seal.
• In a small bowl mix the remaining sugar, starch and salt and sprinkle evenly over the batter.

HAND-PICKED BLACKBERRY COBBLER

Steps:

• In a large saucepan, combine sugar and blackberries. Bring to a boil.
• In a small bowl, mix cornstarch and 2 Tbsp water. Add to saucepan. Simmer for 5 minutes or until thick. Add orange zest and almond extract, stir in, and remove from heat.
• Pour blackberry filling into your baking dish.
• Preheat oven to 425 degrees.
• Dust surface with flour and roll out pie crusts until about 10 x 14 inches. Cut one of your pie crusts lengthwise into 4 strips, 1 3/4 inches wide. Cut second pie crust widthwise into 6 strips, 1 3/4 inches wide.
• Place 4 long pie crust strips on sheet pan lengthwise, about 1/2 inch apart.
• Fold the first and third strip back, and place a short strip across. Fold first and third strips back into place. Repeat with the second and fourth long strip, and continue until you've made a lattice.
• Put sheet pan in freezer for 10 minutes until crust hardens slightly.
• Place lattice on blackberry filling. In a small bowl, beat egg and 1 Tbsp water together. Use your basting brush to apply egg wash to crust.
• Bake cobbler at 425 degrees for about 30 minutes, until crust is golden brown. Keep an eye on your cobbler, some crusts may brown quicker than others.

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!

BLACKBERRY COBBLER

Steps:

• preheat oven to 350 degrees F
• in a medium mixing bowl whisk together flour, baking powder, salt and 1/2 cup sugar
• pour in the milk, butter and vanilla and stir until combined.
• in a smaller bowl toss blackberries with remaining 1/4 cup of sugar
• even divide berries into 6 ramekins
• cover berries with an equal amount of the milk/flour batter
• place ramekins on a baking sheet and into the over for 40-45 minutes until topping is golden brown and blackberries are bubbling
• top with ice cream or whipped cream and enjoy!

EASY MIXED BERRY COBBLER WITH LATTICE CRUST

Steps:

• Preheat oven to 350°F.
• In a large bowl, toss together berries, lemon juice, cornstarch and sugar. Pour into a 10-inch round pie plate or casserole dish that's 2 inches deep.
• Unroll pie crust sheet onto clean counter. Cut into 1-inch strips with a pizza cutter or knife. Lay strips onto berries in a lattice pattern.
• First lay down five strips of dough (vertically), leaving about an inch in between each piece. Then pull back the second and fourth strips. Lay one strip across (horizontally) and replace the second and fourth to original position. Next, pull back the first, third and fifth strips and lay a strip across (horizontally) and replace the first, third and fifth to original position. Repeat until you have five rows across. Tuck in edges.
• In a small bowl, beat egg and add 1 teaspoon water. Brush onto pie dough (you will have a lot of leftover egg which you can scramble and eat for breakfast). Sprinkle with sugar and bake for 45 minutes or until light golden brown. Let cool about 10 minutes and serve with vanilla ice cream.

MOM SPRAGGINS'S BLACKBERRY COBBLER

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix blackberries and 1 cup sugar together in a bowl; let stand until mixture becomes juicy, 5 to 10 minutes.
• Place butter in a 9x13-inch baking dish and put dish in the preheating oven until butter is melted, 2 to 5 minutes. Remove dish from oven.
• Combine remaining 1 cup sugar, milk, flour, baking powder, and salt in a large bowl until batter is smooth; pour over melted butter. Do not stir. Spoon blackberry mixture over batter.
• Bake in the preheated oven until bubbling and cooked through, about 1 hour.

OLD-FASHIONED BLUEBERRY COBBLER RECIPE

Steps:

• Preheat the oven to 350 degrees F and grease a deep-dish (9-inch) pie plate.

MOM'S BLACKBERRY COBBLER

Steps:

• 1. Direction:Prepare casserole dish
• 2. In a small pot, place sugar ,berries, butter, cinnamon, nutmeg , cook for 20 min. then pour berry mixture in pie crust add the four for thickness layer then lay the remaining pie crust, cook at 350'F degree, serve hot and this is good with ice cream.

MAMA'S BLACKBERRY COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pour the melted butter into the bottom of an 8x8-inch square baking pan. Mix the sugar, self-rising flour, and milk together until moistened, and pour the mixture over the butter. Do not stir. Spread blackberries evenly over the batter.
• Bake in the preheated oven until the top is browned and the cobbler is bubbling, about 45 minutes.