Jerilyns Blackberry Cobbler Recipes

EMILY'S BLACKBERRY COBBLER

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Whisk the flour, baking powder, and salt together in a mixing bowl.
• Cream 1 cup of sugar with the softened butter until light and fluffy. Mix in the flour mixture alternately with the milk until no large lumps remain. Pour into a 9x13-inch baking dish. Arrange the berries over the batter, and sprinkle with the remaining 1 cup of sugar. Pour the boiling water over top.
• Bake in the preheated oven until the batter has firmed and the berries are soft, about 50 minutes.

BLACKBERRY COBBLER

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!

BLUEBERRY COBBLER

Steps:

• Preheat the oven to 425 degrees F.
• For the blueberries: Place the blueberries in a large bowl and sprinkle in the sugar and lemon juice. Add the flour and stir to combine.
• For the dough: In a separate bowl, combine the flour, sugar, baking powder and salt. Stir it around, then add the cold butter and use a pastry blender to cut the butter into the dry ingredients.
• Whisk together the milk and egg in a small bowl, then drizzle it into the flour-butter mixture and stir until the dough just comes together. It should be lumpy and clumpy!
• Pour the blueberries into a 9-by-13-inch baking dish and dot them with the butter, then tear off pinches of the dough and dot them all over the top. Sprinkle the top with extra sugar.
• Cover lightly with foil and bake for 20 minutes, then remove the foil and bake until lightly browned, about 25 more minutes. Serve warm or at room temperature with a big scoop of vanilla ice cream.

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.

GERRY'S COBBLER

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch square baking dish.
• Mix flour, baking powder, and salt in a bowl; set aside. Beat 1/2 cup white sugar and butter in another bowl until smooth. Stir flour mixture alternately with milk, into butter mixture until well mixed. Pour batter into prepared baking dish. Spoon blackberries and blackberry juice on top and sprinkle with remaining 1/2 cup sugar.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

JERILYN'S BLACKBERRY COBBLER

Steps:

• Preheat the oven to 350 degrees.
• Rinse the berries very gently and place them in a bowl. Sprinkle with one cup of the sugar and let stand one hour at room temperature. Drain, reserving the juice.
• In a saucepan, combine one-quarter cup of the sugar with the cornstarch and reserved berry juice, and cook, stirring, over medium heat until the mixture is thick, about four minutes. Cool slightly and stir into the berries.
• Pour the berries into an oven-proof dish that measures 9 inches by 9 inches.
• To make the topping, in a large bowl, combine the flour, one cup of sugar, the baking powder and salt. Add the milk and butter, and beat the mixture until smooth.
• Spoon the topping over the berries, making sure to spread it to the edges of the dish to prevent any excess juice from boiling over. Sprinkle the topping lightly with nutmeg and the remaining sugar.
• Bake the cobbler for 35 to 40 minutes, or until the topping is golden brown and the filling is bubbly. Remove the cobbler from the oven, cool slightly, and spoon it into serving dishes. Top with the heavy cream.

JERILYN'S WHOLE-WHEAT APPLE CIDER AND BLACKBERRY MUFFINS

Steps:

• Blend together oil, honey, cider and eggs. Set aside.
• In medium-size mixing bowl combine remaining ingredients except blackberries. Pour liquid mixture over dry ingredients. Blend briefly. Do not overmix. Stir in blackberries. If blackberries are frozen, do not thaw. If using fresh blackberries, dry after rinsing.
• Preheat oven to 375 degrees.
• Line 12 large muffin cups with paper cupcake liners or grease the cups. Spoon mixture into muffin pans and bake 25 to 30 minutes at 375 degrees.

BETTER THAN GRANNY'S BLACKBERRY COBBLER

Steps:

• Preheat oven to 375.
• In a large bowl stir together; berries, liqueur, sugar and corn starch.
• Let sit while you make the batter.
• In an ungreased 11x15" pan stir together well; flour, baking powder, salt, milk, vanilla, melted butter.
• Spread to cover bottom of pan evenly.
• Carefully spoon berry mixture over the batter to cover all.
• Bake for 45 minutes to one hour depending on glass or metal pan.
• I prefer glass as you can see the color of the batter as it cooks.
• Berries should be bubbling and bottom should look golden brown when done.
• Closer to 45-50 minutes for glass, 50-60 for metal.
• Place on a cooling rack for one hour.
• Serve warm with ice cream or cold with whipped cream.
• Is still very good the next day.

TRISHA YEARWOOD'S BLACKBERRY COBBLER

Steps:

• Preheat the oven to 450°. Grease an 8-inch square baking dish.
• In a medium saucepan, combine the sugar, 1 tablespoon flour, the berries and 1 cup water (if you use frozen blueberries, add 1 tablespoon fresh lemon juice to the simmered filling). Bring to a boil, lower the heat and simmer for 2 minutes; remove from the heat.
• In a medium bowl, rub the butter into the remaining 2 cups flour. Stir in the milk until a soft dough forms.
• Turn out the dough on a lightly floured surface. Pat into a square, then roll into an 8-inch square; cut into 6 long strips.
• Pour 1 cup of the berry mixture into the pan. Arrange 3 dough strips an equal distance apart over the blackberry mix.
• Bake until golden-brown, about 12 minutes, then remove from the oven and pour the remaining berry mixture over the baked strips. Arrange another layer of dough strips perpendicular to the first row and bake until golden-brown, about 12 minutes more.
• Let cool for about 20 minutes.
• Serve warm with the ice cream.