Summer Blackberry Cobbler Recipes

BLACKBERRY COBBLER

Steps:

• In a large saucepan, combine the blackberries, sugar, and cinnamon. Cook and stir until mixture comes to a boil.
• Combine cornstarch and water until smooth; stir into fruit mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
• Pour into a greased 8" square baking dish.

BLACKBERRY COBBLER

Steps:

• Preheat your oven to 350°F.
• Use 1 tablespoon of the melted butter to brush the inside of 4 9 1/2 oz ramekins. If you're making a family-style version, use a 9x13" baking dish instead of the ramekins and grease it the same way.
• Fill each ramekin with 1 cup of blackberries. For the family-stye version, dump all of the berries into your greased baking dish. Place the baking dish(es) on a quarter sheet pan.

SUMMER BERRY COBBLER

Steps:

• Preheat oven to 400 degrees F. In a mixing bowl, combine berries with sugar, cinnamon, cornstarch and lemon juice. Stir gently to combine. Spread berry mixture out on a 10-inch tart or gratin dish. Dollop spoonfuls of scone dough evenly over the top of the fruit; leave a border around the edge of the dish for spreading. Drizzle the surface with melted butter and dust with sugar. Set on a cookie sheet and bake for 25 to 35 minutes until the top is golden brown and the fruit juices bubbling.
• Cool for 15 minutes before serving. Serve with heavy cream, whipped cream or vanilla ice cream.
• In a large bowl, sift together flour, baking powder, salt and sugar; mix thoroughly. Cut in butter using 2 forks or a pastry blender. The butter pieces should be coated with flour and resemble crumbs.
• In another bowl, mix buttermilk and egg together, and then add to the flour mixture. Mix just to incorporate, do no overwork the dough.
• Roll blueberries in flour to coat, this will help prevent the fruit from sinking to the bottom of the scone when baked. Fold the blueberries into batter, being careful not to bruise.

SUMMER BLACKBERRY COBBLER

Steps:

• Preheat oven to 375°. In a large bowl, combine first five ingredients. Transfer to a 2-qt. baking dish coated with cooking spray., In a small bowl, combine flour, sugar, baking powder, salt and cinnamon. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Drop by tablespoonfuls onto blackberry mixture., Bake, uncovered, 25-30 minutes or until golden brown. Serve warm, with ice cream if desired.

PERFECT BLACKBERRY COBBLER

Steps:

• Grease an 8 inch square baking dish.
• In a large saucepan, combine the blackberries, sugar, and cinnamon. Cook and stir until mixture comes to a boil.
• Combine cornstarch and water until smooth; stir into fruit mixture. Bring to a boil; cook and stir for 2-5 minutes or until thickened.
• Pour into prepared baking dish.
• For topping, in a small bowl, combine the flour, sugar, baking powder and salt. Cut in butter using a pastry blender or two forks until mixture resembles coarse crumbs.
• Stir in buttermilk just until moistened. Drop by tablespoonfuls onto hot berry mixture.
• Bake, uncovered, at 350F for 30-35 minutes or until filling is bubbly and topping is golden brown. Serve warm, with whipped topping or ice cream if desired.

SUMMER BLACKBERRY COBBLER

Steps:

• Preheat the oven to 375.
• Toss berries with sugar, tapioca, lime juice, and salt in a bowl. Spoon into a 2-qt. baking dish.
• Combine flour, coconut, sugar, pecans, baking powder, and salt in a second bowl. Using your fingertips, knead in the butter until incorporated. Mixture should look like coarse sand.
• Blend in the egg, then arrange topping over the berries in clumps, covering them evenly.
• Bake the cobbler for 45-50 minutes, or until topping is golden and crisp, and filling is thick and bubbly.
• Cool on a rack for at least 1 hour before serving.
• Serve with crème anglaise. Recipe #53511.