Southern Living Magazines Blackberry Cobbler Recipes

BLACKBERRY COBBLER

Steps:

• Preheat oven to 425°. Combine 1 cup sugar and 1⁄4 cup flour; add berries, and toss well. Sprinkle with lemon juice. Spoon into lightly greased 8- or 9-inch baking dish.
• Prepare Crust: Combine first 4 ingredients of crust; cut in shortening with a pastry blender until mixture is crumbly. Stir in whipping cream and buttermilk just until blended. Makes enough for 1 cobbler.
• Spoon 9 mounds of Crust over blackberries. Brush with butter, and sprinkle with 1 tsp. sugar.
• Bake at 425° for 30 minutes or until browned and bubbly. Serve warm with ice cream, if desired.

BLACKBERRY COBBLER

Steps:

• Stir together the sugar, flour, butter and vanilla.
• Gently stir in blackberries.
• Spoon blackberry mixture into a lightly greased 11 x 7 baking dish.
• Cut the piecrust into strips and arrange on top of blackberry mixture.
• Mix together the egg white and water.
• Brush the pie crust strips with this egg wash.
• Sprinkle with sugar.
• Bake at 425 for 45 minutes, or until crust is golden brown and blackberries are bubbly.

WINTER BLACKBERRY COBBLER

Steps:

• Preheat oven to 425°. Whisk together first 3 ingredients in a medium bowl. Cut shortening into flour mixture with a pastry blender or fork until mixture is slightly crumbly. Add milk, stirring with a fork until dry ingredients are moistened and mixture is soft enough to form a soft ball.
• Turn dough out onto a lightly floured surface, and knead 6 to 8 times. Divide dough in half. Roll 1 dough half to 1/4-inch thickness on a lightly floured surface, and cut into 1-inch-wide strips. Place on a lightly greased baking sheet.
• Bake strips at 425° for 15 minutes or until lightly browned. Transfer strips to a wire rack, and let cool completely (about 30 minutes). Reduce oven temperature to 350°.
• Meanwhile, roll remaining dough half to 1/4-inch thickness; cut dough into 1-inch-wide strips.
• Sprinkle 2 cups sugar, 1/3 cup flour, and lemon juice over frozen blackberries in a large bowl, and gently stir.
• Spoon half of blackberry mixture into a lightly greased 13- x 9-inch baking dish. Break each baked dough strip into 2 or 3 pieces, and place on top of blackberry mixture in baking dish. Dot blackberry mixture with half of butter pieces. Spoon remaining blackberry mixture over baked dough strips.
• Arrange unbaked dough strips in a lattice design over filling, and sprinkle with 1 Tbsp. sugar. Dot blackberry mixture with remaining butter pieces.
• Bake at 350° for 50 to 60 minutes or until pastry is golden and mixture is bubbly. Serve with vanilla ice cream.
• TRY THIS TWIST!
• Summer Blackberry Cobbler: Substitute 8 cups fresh blackberries for frozen. Prepare recipe as directed, letting berries stand 10 minutes after stirring together mixture in Step ?Hands-on time: 45 min.; Total time: 2 hr., 30 min.

SOUTHERN LIVING MAGAZINE'S BLACKBERRY COBBLER

Steps:

• COMBINE first 5 ingredients in a large bowl; gently stir in blackberries. Spoon into an 8-inch square baking dish. Sprinkle with orange juice. Set aside.
• COMBINE 1 cup flour and salt in a bowl; cut in shortening with a pastry blender until mixture is crumbly. Sprinkle ice water, 1 tablespoon at a time, evenly over mixture; stir with a fork just until dry ingredients are moistened.
• PRESS pastry gently into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap. Roll pastry, still covered, into a 9-inch square; chill 10 minutes or until plastic wrap can be easily removed.
• REMOVE top sheet of plastic wrap, and cut pastry into 9 (1-inch) strips. Arrange pastry strips over blackberry mixture in a crisscross pattern.
• COAT with cooking spray; sprinkle with 1 teaspoon sugar. Bake at 425 degrees for 35 minutes or until pastry is golden.

SOUTHERN LIVING MAGAZINE'S BLACKBERRY COBBLER

Steps:

• COMBINE first 5 ingredients in a large bowl; gently stir in blackberries. Spoon into an 8-inch square baking dish. Sprinkle with orange juice. Set aside.
• COMBINE 1 cup flour and salt in a bowl; cut in shortening with a pastry blender until mixture is crumbly. Sprinkle ice water, 1 tablespoon at a time, evenly over mixture; stir with a fork just until dry ingredients are moistened.
• PRESS pastry gently into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap. Roll pastry, still covered, into a 9-inch square; chill 10 minutes or until plastic wrap can be easily removed.
• REMOVE top sheet of plastic wrap, and cut pastry into 9 (1-inch) strips. Arrange pastry strips over blackberry mixture in a crisscross pattern.
• COAT with cooking spray; sprinkle with 1 teaspoon sugar. Bake at 425 degrees for 35 minutes or until pastry is golden.

SOUTHERN LIVING MAGAZINE'S BLACKBERRY COBBLER

Steps:

• COMBINE first 5 ingredients in a large bowl; gently stir in blackberries. Spoon into an 8-inch square baking dish. Sprinkle with orange juice. Set aside.
• COMBINE 1 cup flour and salt in a bowl; cut in shortening with a pastry blender until mixture is crumbly. Sprinkle ice water, 1 tablespoon at a time, evenly over mixture; stir with a fork just until dry ingredients are moistened.
• PRESS pastry gently into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap. Roll pastry, still covered, into a 9-inch square; chill 10 minutes or until plastic wrap can be easily removed.
• REMOVE top sheet of plastic wrap, and cut pastry into 9 (1-inch) strips. Arrange pastry strips over blackberry mixture in a crisscross pattern.
• COAT with cooking spray; sprinkle with 1 teaspoon sugar. Bake at 425 degrees for 35 minutes or until pastry is golden.