Black Raspberry Cobbler Recipes

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BLACK RASPBERRY COBBLER



Black Raspberry Cobbler image

This black raspberry cobbler is the best cobbler recipe I have ever tried.

Provided by farmwife92

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 40m

Yield 8

Number Of Ingredients 6

½ cup melted butter
1 ¼ cups white sugar
1 cup all-purpose flour
¾ cup milk
1 ½ teaspoons baking powder
2 ½ cups black raspberries

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Pour melted butter into an 11x7-inch baking dish.
  • Mix 1 cup sugar, flour, milk, and baking powder together in a bowl. Pour on top of melted butter in the baking dish, making sure not to stir. Place black raspberries on top of mixture, making sure not to stir. Top with remaining 1/4 cup sugar.
  • Bake in the preheated oven until crust is browned and set, 30 to 40 minutes.

Nutrition Facts : Calories 310.3 calories, Carbohydrate 48.9 g, Cholesterol 32.3 mg, Fat 12.3 g, Fiber 3 g, Protein 2.8 g, SaturatedFat 7.6 g, Sodium 182.8 mg, Sugar 34.2 g

BLACKBERRY COBBLER



Blackberry Cobbler image

For a taste of the frontier, bake Ree Drummond's Blackberry Cobbler from The Pioneer Woman on Food Network; it's perfect served warm with cold ice cream.

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h15m

Yield 4 servings

Number Of Ingredients 6

1/2 stick butter, melted, plus more for greasing pan
1 1/4 cups plus 2 tablespoons sugar
1 cup self-rising flour
1 cup whole milk
2 cups fresh (or frozen) blackberries
Whipped cream and/or ice cream, for serving

Steps:

  • Preheat the oven to 350 degrees F. Grease a 3-quart baking dish with butter.
  • In a medium bowl, whisk 1 cup sugar with the flour and milk. Whisk in the melted butter.
  • Rinse the blackberries and pat them dry. Pour the batter into the baking dish. Sprinkle the blackberries evenly over the top of the batter. Sprinkle 1/4 cup sugar over the blackberries. Bake until golden brown and bubbly, about 1 hour. When 10 minutes of the cooking time remains, sprinkle the remaining 2 tablespoons sugar over the top. Top with whipped cream or ice cream . . . or both!

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.

MAMA'S BLACKBERRY COBBLER



Mama's Blackberry Cobbler image

Alabama has some tasty fresh blackberries. Decades ago, my mama was heading out to pick blackberries to make a cobbler, but she ended up going to the hospital to have me instead. This is her mama's recipe. The blackberries start on top, but then end up tucked under a golden brown crust after it's baked. -Lisa Allen, Joppa, Alabama

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 6 servings.

Number Of Ingredients 6

1/2 cup plus 2 tablespoons melted butter, divided
1 cup self-rising flour
1-1/2 cups sugar, divided
1 cup 2% milk
1/2 teaspoon vanilla extract
3 cups fresh blackberries or frozen unsweetened blackberries

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.

Nutrition Facts : Calories 491 calories, Fat 21g fat (13g saturated fat), Cholesterol 54mg cholesterol, Sodium 421mg sodium, Carbohydrate 75g carbohydrate (56g sugars, Fiber 4g fiber), Protein 5g protein.

BLACK RASPBERRY COBBLER



Black Raspberry Cobbler image

This recipe has been in our family for a long time. We use it for any type of fruit cobbler. Instead of the berries, you could use 1 or 2 cans of canned cherry pie filling. I just used freshly picked berries for this recipe today.

Provided by Joellen1972

Categories     Dessert

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 10

3 -4 cups fresh black raspberries
1/4 cup sugar
1 teaspoon cornstarch
6 tablespoons butter
1 cup sugar
2 cups flour
1 teaspoon salt
2 teaspoons baking powder
1 cup milk
1 dash sugar, on top

Steps:

  • In a bowl combine the 1/4 cup sugar and cornstarch. Then mix in the berries. Place the berries in a 13 x 9 baking pan.
  • In another bowl cream butter and sugar. Add in flour, salt, baking powder, and milk.
  • Spoon the batter over top of the berries, using a spatula to smooth it out.
  • Sprinkle a little bit of sugar on top. Bake at 350 for 40-45 minutes.

Nutrition Facts : Calories 356.4, Fat 10.4, SaturatedFat 6.2, Cholesterol 27.2, Sodium 473.9, Carbohydrate 62.6, Fiber 3.9, Sugar 33.3, Protein 4.9

RASPBERRY COBBLER



Raspberry Cobbler image

Make and share this Raspberry Cobbler recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 55m

Yield 6 serving(s)

Number Of Ingredients 9

4 cups raspberries
2/3 cup sugar
1/2 teaspoon lemon juice
2 tablespoons butter
1 1/2 cups bisquick biscuit mix
3 tablespoons melted butter
1 egg, beaten
1/2 cup milk
whipped cream

Steps:

  • In a mixing bowl, toss the raspberries with the sugar and lemon juice.
  • Spread berries out into a buttered 10x6 inch baking dish.
  • Dot with 2 tablespoons butter.
  • In another mixing bowl, add Bisquick, melted butter, egg, and milk; stir just to combine.
  • Drop spoonfuls of dough over fruit.
  • Bake for 30-35 minutes at 350 degrees or until a pick comes out clean (comes out clean from the biscuit dough, that is).
  • Serve warm with whipped cream.

BLACK-RASPBERRY CRUMB CAKE



Black-Raspberry Crumb Cake image

Black or red raspberries (or both!) are tossed into a rich cake batter for the base of this fruit dessert. A buttery crumb topping is generously sprinkled on top and the whole thing is baked until golden brown and the berries burst with their sweet juices. Martha made this recipe on episode 702 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 9-inch cake

Number Of Ingredients 14

6 tablespoons unsalted butter, room temperature, plus more for pan
3/4 cup whole milk
Finely grated zest of 1 lemon, plus 1 tablespoon juice
2 cups plus 1 tablespoon all-purpose flour
2 teaspoons baking powder
1/2 teaspoon coarse salt
1 cup sugar
1 large egg
2 1/2 cups black or red raspberries
1 1/2 cups all-purpose flour
1/2 cup packed light-brown sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
3/4 cup (12 tablespoons) unsalted butter, room temperature, cut into pieces

Steps:

  • Make the cake: Preheat the oven to 350 degrees. Butter a 9-inch square pan and line with parchment paper, leaving a 2-inch overhang. Butter parchment; set pan aside. Combine milk and lemon juice; let stand 15 minutes.
  • In a medium bowl, whisk together 2 cups flour, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter, zest, and sugar until light and fluffy. Add egg and beat to combine. Add the flour mixture in three additions, alternating with the milk mixture and beginning and ending with the flour.
  • Place berries in a bowl and gently toss with remaining tablespoon flour. Fold half of the berries into the batter, then transfer batter to prepared pan. Evenly distribute remaining berries over the surface of the batter.
  • Make the crumb topping: In a medium bowl, whisk together flour, sugar, cinnamon, and salt; using your hands, work in butter.
  • Sprinkle crumb topping over berries, using your fingers to clump some of the topping together to form large crumbs. Transfer to oven and bake until top of cake is golden and a cake tester inserted in the center comes out clean, 35 to 40 minutes.
  • Let cool in pan on a wire rack for about 30 minutes. Loosen cake from the sides of the pan with an offset spatula or a knife. Using parchment overhang, lift cake out of pan and transfer to a rack to cool completely (still on paper). On a cutting board, use a serrated knife to cut into squares. Cake may be stored in an airtight container at room temperature for up to 3 days.

RASPBERRY CRISP



Raspberry Crisp image

My raspberry patch keeps my family well supplied with luscious treats in summer. We enjoy these beautiful sweet berries in many desserts, including this one.-Patricia Staudt, Marble Rock, Iowa

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 6 servings.

Number Of Ingredients 6

4 cups fresh or frozen raspberries
1/3 cup sugar
1/3 cup plus 3 tablespoons all-purpose flour, divided
3/4 cup quick-cooking oats
1/3 cup packed brown sugar
1/4 cup cold butter, cubed

Steps:

  • In a large bowl, gently toss raspberries with sugar and 3 tablespoons flour. Transfer to a greased 9-in. square baking dish. , In another large bowl, combine the oats, brown sugar and remaining flour; cut in butter until the mixture resembles coarse crumbs. Sprinkle over berries. , Bake at 350° for 30 minutes or until golden brown.

Nutrition Facts : Calories 274 calories, Fat 9g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 82mg sodium, Carbohydrate 47g carbohydrate (27g sugars, Fiber 7g fiber), Protein 4g protein.

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