Mulberry Cobbler Recipes

MULBERRY COBBLER RECIPE

Steps:

• Mix all of the above ingredients except the mulberries together by hand.
• Heat the mulberries on the stove, being careful not to scorch them.
• Pour half of the batter into a greased 8x8 or 9x9-inch baking dish.
• Add fruit, then pour the remaining batter over the fruit.
• Bake in a preheated, 400-degree F oven for 40 minutes or until golden brown.

EASY BATTER FRUIT COBBLER

Steps:

• Adjust oven rack to upper-middle position, and heat oven to 350 degrees.
• Put butter in an 8-inch square or 9-inch round pan; set in oven to melt. When butter has melted, remove pan from oven.
• Whisk flour, 3/4 cup of sugar, baking powder and salt in small bowl. Add milk; whisk to form a smooth batter. Pour batter into pan, then scatter fruit over batter. Sprinkle with remaining 1 Tb. of sugar.
• Bake until batter browns and fruit bubbles, 50 to 60 minutes. Serve warm or at room temperature with a dollop of whipped cream or a small scoop of vanilla ice cream, if desired.

OLD FASHION BERRY COBBLER

Steps:

• Cream butter and sugar together, then add milk on slow speed.
• Sift dry ingredients together and add to wet a couple of tablespoon at a time, until smooth.
• Batter should be very thick paste, turn out into greased 13 x 9 x 2 inch pan, put berries on top of batter, sprinkle with remaining 1 1/2 cups sugar, and pour 2 1/2 cups boiling water over top, dot with remaining 3 tbsp butter.
• Bake at 425°F for 30 minutes or until golden brown.

BERRY COBBLER

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.

MULBERRY COBBLER RECIPE

Steps:

• Preheat oven to 350°F before preparing the filling and cobbler.
• Wash your berries and gently pat dry.
• In a small or medium sized bowl, mix your berries with the sugar, cornstarch and lemon juice.
• Place your berries in your pan, or divide evenly across the ten ramekins.
• Set up your stand mixer with the paddle attachment.
• In the mixer, combine the butter and sugar and mix until it becomes fluffy and lighter in color (about five minutes). Scrape down the bowl half way through mixing to make sure all butter is evenly incorporated.
• Add the egg and vanilla to the butter and sugar mixture and mix for another 3-5 minutes. Again, scrape down the sides of your bowl half way through.
• In your large bowl, gently mix the flour, baking soda, and salt with a whisk.
• Add half of the flour mixture to the wet ingredients and pulse the mixer slowly until combined.
• Add you milk to the mixture and stir slowly until fully incorporated
• Add remaining flour and mix until combined. Scrape down the bowl before quickly mixing one last time
• Using a large spoon or cookie scoop, place a scoop of dough on top of the berry mixture in your ramekins, or around the top of your large dish. You want to leave a little space between scoops and around the edge of your dish to let steam escape during baking.
• Bake in your preheated oven for 20-25 minutes if using ramekins or for 40-45 minutes for the large pan. The cobbler will be ready once the crust is a golden brown and the berry mixture is bubbling.
• Let your cobbler cool for at least 15 minutes before serving and topping with vanilla bean icecream or fresh whipped cream.

CRISPY MULBERRY COBBLER RECIPE - (4.3/5)

Steps:

• For the Filling: Gently rinse mulberries in cold water. Combine flour and sugar in medium bowl. Toss gently with berries. For Assembly: Combine flour, sugar and baking powder in mixing bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add egg; mix slightly, stirring just to moisten. Grease 8-inch square baking dish. Fill with berry mixture. Crumble topping over berries. Bake at 350 degrees until slightly golden brown, 30 to 35 minutes. Serve with vanilla ice cream or chilled whipped cream. This recipe yields 6 to 8 servings. Each of 8 servings: 118 calories; 143 mg sodium; 47 mg cholesterol; 8 grams fat; 10 grams carbohydrates; 2 grams protein; 0.51 gram fiber.

BEST BERRY COBBLER

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.