Berry Cookie Cobbler Recipes

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BERRY COBBLER



Berry Cobbler image

Great dessert, and you can substitute blueberries, blackberries or cranberries. I use egg substitute.

Provided by ALETE

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 50m

Yield 8

Number Of Ingredients 9

2 cups all-purpose flour
1 cup white sugar
2 ½ teaspoons baking powder
½ teaspoon salt
3 tablespoons butter, melted
.66 cup milk
1 teaspoon vanilla extract
1 egg, beaten
2 cups raspberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish.
  • In a large bowl combine flour, sugar, baking powder and salt. Stir in butter, milk, vanilla and egg until smooth. Fold in raspberries. Pour into prepared pan.
  • Bake in preheated oven 35 to 40 minutes, until top is firm.

Nutrition Facts : Calories 284.9 calories, Carbohydrate 53.8 g, Cholesterol 36.3 mg, Fat 5.8 g, Fiber 2.9 g, Protein 5 g, SaturatedFat 3.2 g, Sodium 306.1 mg, Sugar 27.6 g

ANY-BERRY COBBLER



Any-Berry Cobbler image

Blogger Beth Dooley from Seasonal Appetites shares a favorite recipe.

Categories     Dessert

Time 40m

Yield 4

Number Of Ingredients 9

2 cups fresh blueberries, raspberries or strawberries or a combination
1 teaspoon grated lemon peel
1 teaspoon lemon juice
1 cup Original Bisquick™ mix
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 teaspoon ground cinnamon
1/2 cup butter, softened
1/2 cup milk

Steps:

  • Heat oven to 375°F. Rinse berries; pat dry. If using strawberries, stem and cut into 1/2-inch slices.
  • In large bowl, toss berries with lemon peel and lemon juice. Turn into 10-inch baking dish or ceramic pie plate.
  • In medium bowl, stir together Bisquick mix, sugars and cinnamon. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until a soft, crumbly dough forms. Stir in milk just until moistened.
  • Spoon dough over fruit mixture to cover or partially cover.
  • Bake 20 to 25 minutes or until topping is golden brown and fruit mixture is bubbly. Cool slightly. Serve warm with whipped cream or ice cream.

Nutrition Facts : ServingSize 1 Serving

SUMMER BERRY COBBLER BARS



Summer Berry Cobbler Bars image

These bars boast all the flavors of classic berry cobbler, but in a convenient, portable cookie-bar form. What's not to love?

Provided by By Annalise Sandberg

Categories     Dessert

Time 2h

Yield 16

Number Of Ingredients 10

1 pouch Betty Crocker™ sugar cookie mix
1 cup cold butter, cut into cubes
1 egg
1 pint blueberries
1 pint raspberries
1 cup blackberries
1/3 cup granulated sugar
1 tablespoon cornstarch
1 cup powdered sugar
2 to 3 tablespoons milk

Steps:

  • Heat oven to 350°F. Line 9-inch square pan with cooking parchment paper.
  • In medium bowl, place cookie mix. Cut in butter with pastry blender or two knives until mixture is size of small peas. Add egg; mix until combined. Dough will be very crumbly. Press half of the mixture into pan.
  • In separate bowl, toss blueberries, raspberries, blackberries, granulated sugar and cornstarch. Spread on top of sugar cookie mixture. Crumble remaining dough on top of fruit mixture.
  • Bake 35 to 40 minutes or until topping is golden and fruit filling is bubbly. Cool completely, about 1 hour.
  • In small bowl, beat Icing ingredients with whisk, adding just enough milk to make a thick but pourable glaze. Drizzle over cooled bars. Let stand 20 minutes before cutting. Cut into 4 rows by 4 rows.

Nutrition Facts : Calories 310, Carbohydrate 43 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 29 g, TransFat 0 g

SLOW-COOKER BERRY COBBLER



Slow-Cooker Berry Cobbler image

I adapted my mom's yummy cobbler recipe for slow cooking. With the hot summers here in Arizona, we can still enjoy this comforting dessert, and I don't have to turn on the oven. -Karen Jarocki, Yuma, Arizona

Provided by Taste of Home

Categories     Desserts

Time 2h

Yield 8 servings.

Number Of Ingredients 11

1-1/4 cups all-purpose flour, divided
2 tablespoons plus 1 cup sugar, divided
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
1 large egg
1/4 cup fat-free milk
2 tablespoons canola oil
1/8 teaspoon salt
2 cups fresh or frozen raspberries, thawed
2 cups fresh or frozen blueberries, thawed
Low-fat vanilla frozen yogurt, optional

Steps:

  • Whisk together 1 cup flour, 2 tablespoons sugar, baking powder and cinnamon. In another bowl, whisk together egg, milk and oil; add to dry ingredients, stirring just until moistened (batter will be thick). Spread onto bottom of a 5-qt. slow cooker coated with cooking spray., Mix salt and the remaining flour and sugar; toss with berries. Spoon over batter. Cook, covered, on high until berry mixture is bubbly, 1-3/4 to 2 hours. If desired, serve with frozen yogurt.

Nutrition Facts : Calories 260 calories, Fat 5g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 110mg sodium, Carbohydrate 53g carbohydrate (34g sugars, Fiber 3g fiber), Protein 4g protein.

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.

VERY BERRY SUGAR COOKIE COBBLER



Very Berry Sugar Cookie Cobbler image

A cobbler that is as easy as it gets, using frozen berries, canned apple pie filling and a topping of refrigerated sugar cookie dough. To make it the ultimate, serve with vanilla ice cream or whipped cream.

Provided by Marie

Categories     Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 5

2 (12 ounce) bags frozen mixed berries, thawed
1 (21 ounce) can apple pie filling
1/3 cup sugar
1 1/2 teaspoons cinnamon
1 (18 ounce) package prepared cookie dough

Steps:

  • Preheat oven to 350°.
  • In large bowl, mix berries, pie filling, sugar and cinnamon.
  • Transfer fruit mixture to 9 x 13 baking dish.
  • Crumble cookie dough over fruit, covering thickly and completely.
  • Bake uncovered until cookie crust is golden and crisp and juices are bubbly, about 45 minutes.

Nutrition Facts : Calories 128.3, Fat 0.2, Sodium 25.3, Carbohydrate 32.7, Fiber 1.8, Sugar 12.4, Protein 0.9

MIXED BERRY COBBLER



Mixed Berry Cobbler image

Provided by Florence Fabricant

Categories     dessert

Time 2h

Yield 8 servings

Number Of Ingredients 13

2 cups flour
2 tablespoons baking powder
Pinch of salt
1/2 pound cold butter, plus butter for greasing baking dish
1/4 cup plus one tablespoon sugar
1 cup half-and-half
1 pint blueberries, rinsed and picked over
1 pint strawberries, rinsed and hulled
1/2 pint blackberries, rinsed
1/2 pint raspberries, rinsed
1 1/2 cups dark brown sugar
4 cups vanilla ice cream
Mint sprigs

Steps:

  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Butter a 9-by-13-inch baking dish, preferably one attractive enough for serving.
  • Place the flour, baking powder and salt in a food processor, and whirl briefly to combine. Dice the butter, add it and pulse until the mixture is uniformly crumbly. Mix the quarter of a cup sugar and half-and-half together, and pour into the food processor. Pulse just until the ingredients are combined to form a soft dough. Do not overmix.
  • Scoop the dough into eight mounds on the baking sheet, spacing to allow two inches between them. Sprinkle with the tablespoon of sugar, and bake 20 to 25 minutes, until lightly browned.
  • While the pastry is baking, combine the berries in a mixing bowl, add the brown sugar, mix gently, then spread in the buttered baking dish.
  • When the pastry is done, slide each piece off the parchment, and place on the berries, spacing them evenly. Place the baking dish in the oven to continue baking, until the topping is browned and the berries are bubbling, about 30 minutes.
  • Allow to cool for about 30 minutes, then serve, with pastry topping on each portion. Garnish with mint sprigs, and spoon vanilla ice cream on the side.

Nutrition Facts : @context http, Calories 712, UnsaturatedFat 12 grams, Carbohydrate 89 grams, Fat 38 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 23 grams, Sodium 387 milligrams, Sugar 57 grams, TransFat 1 gram

BERRY COOKIE COBBLER



Berry Cookie Cobbler image

A cobbler that involves cookie dough and berries. Great for kids because its not only healthy but very delicious. Easy to make and can be adjusted to your taste very easily. And can be easily adjusted to allergies

Provided by KangarooKitten

Categories     Dessert

Time 1h20m

Yield 2 pies, 4 serving(s)

Number Of Ingredients 8

1 (8 ounce) package refrigerated chocolate chip cookie dough (tube form)
1 (12 ounce) bag frozen mixed berries
1 (12 ounce) bag frozen strawberries (Optional if not allergic)
1 (8 ounce) can pie filling (berry pie filling)
1 cup sugar
1 teaspoon cinnamon
1 teaspoon fresh nutmeg
2 teaspoons strawberry extract (If allergic to real strawberries)

Steps:

  • 1. Mix ½ your bag of berries with half the pie filling in a bowl. Stir slowly adding in your sugar, cinnamon, and nutmeg (and extract).
  • 2. Put into a lightly greased pie pan.
  • 3. Either roll out the cookie dough to make a pie crust or throw chunks on the berries. Make sure to cover at least ¾ of the pie. (NOTE: DON'T OVER FILL THE PAN).
  • 4. Back at 375 F for about 30 mins - 1 hour and 30 minutes Finished with crust is hard. Make sure baking sheet is under it when backing.

Nutrition Facts : Calories 490.8, Fat 12.1, SaturatedFat 4, Cholesterol 13.9, Sodium 123.8, Carbohydrate 94.4, Fiber 3.1, Sugar 54.2, Protein 3

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