Wild Brambleberry Cobbler Recipes
BLACKBERRY COBBLER
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
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!
BERRY COBBLER
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
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
WILD BLUEBERRY COBBLER
Taking advantage of sweet seasonal fruit, Wild Blueberry Cobbler is the perfect finish to a summer meal or a magical summer throwback when the snow flies. It's always popular at our house!
Provided by Cori Horton
Categories Desserts
Time 1h
Number Of Ingredients 15
Steps:
- Pre-heat oven to 350°F (175°C). Spray a 9 x 6 baking dish OR a large castiron pan well with non-stick spray. In a large mixing bowl add washed blueberries, sugar, lemon zest, nutmeg, and all-purpose flour, and toss to coat and reserve.
- p id="instruction-step-2″>2. Make your cobbler topping. In a large bowl first, combine sugar and lemon zest and mix. Then add dry ingredients (flours, sugar, baking soda & salt ) along with lemon sugar and whisk to combine. Grate the cold butter into the flour mixture and then rub with fingertips to combine to a peameal consistency. Add heavy cream and mix with a spatula until a dough begins to form, then kneed by hand to combine (just a couple of times) being careful not to overwork the dough. Dust counter lightly with all-purpose flour, turn the dough out onto the floured surface and press into a round, flat disk about 3/4 of an inch thick. Using a sharp, well-floured round cookie or biscuit cutter, cut dough into even circles between 11/2 - 2 inches in diameter.
- p id="instruction-step-3″>3. Now assemble: pour all of the berry filling mixture, including sugar & flour at the bottom of the bowl, into your waiting pan and ensure it's relatively even. Gently place biscuits on top of fruit filling, allowing about a half-inch between around for the biscuits to expand. Brush the tops of the cobbler biscuit dough with melted butter then sprinkle generously with coarse sugar and lightly dust with nutmeg or cinnamon. Bake at 350°F (175°C) 30 - 40 minutes or until biscuits are cooked and fluffy, their tops golden brown, and fruit juices are bubbling through the cracks. Remove from oven and let stand for 20 - 30 minutes before serving. Ice cream, frozen or fresh yogurt, and whipped cream all make terrific toppings for your Wild Blueberry Cobbler, but I like it straight up!
WILD BRAMBLEBERRY COBBLER
We have wild berries, like a small blackberry, all over our N. FL property and know when we see the white flowers hard picking and good eating will happen in about 4-6 weeks, depending on weather. Long sleeves and heavy pants required no matter the weather to pick and your hands will be battle scared but so worth it for a dish of this with vanilla ice cream melting on top. A Spring, early Summer treat we look forward to all year. You can use blackberries to make. If you home grind your flour, hard or soft white wheat works great.
Provided by Goat mom
Categories Dessert
Time 35m
Yield 1 cobbler, 6 serving(s)
Number Of Ingredients 12
Steps:
- Add 3/4 cup sugar, corn starch into pan and mix together then add berries and lemon juice. Cook over medium high heat, stirring constantly till boils and thickens , stir 1 minute more. Pour into 2 qt casserole dish, ungreased.
- Mix together cup flour, 1 tbsp sugar, baking powder, spices and salt, then cut in shortening till resembles fine crumbs. Add milk and stir, will be somewhat thick. Drop by spoonfuls onto top of friut mixture.
- Bake at 375, for 25-30 minutes till brown and bubbly.
- Great hot, reheats well.
Nutrition Facts : Calories 257.7, Fat 7.4, SaturatedFat 2.1, Cholesterol 2.9, Sodium 295.1, Carbohydrate 45.8, Fiber 0.7, Sugar 27.2, Protein 2.9
WILD BLUEBERRY COBBLER
Of coarse you can substitute regular blueberries for this recipe. This makes a large amount of cobbler, serve warm with vanilla ice cream!
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- Set oven to 350 degrees.
- Butter a 13 x 9-inch baking dish.
- In a large bowl combine blueberries, orange zest, the juice of one orange, 3/4 cup sugar, cornstarch, cinnamon and ginger (if using) toss to combine.
- Pour the mixture into the prepared baking dish.
- Place the dish on a baking sheet to catch and spills.
- Bake for 20 minutes.
- While the blueberries are baking, prepare the cobbler topping.
- In a small bowl mix together 1/4 cup sugar with 1/2 teaspoon cinnamon; set aside.
- In a food processor combine flour, salt, baking powder, baking soda and 3 tablespoons sugar; pulse to combine.
- Add in the cold butter and cold shortening; pulse to combine until the mixture forms crumbs; dump the mixture into a bowl.
- Add in the buttermilk; mix JUST until combined.
- When the blueberry mixture is cooked for 20 minutes, remove and sprinkle about 4-inch portions of the cobbler over the berry mixture.
- Sprinkle 1/4 cup sugar/cinnamon mixture over the cobbler dough.
- Return to the oven to bake for about 30 minutes, or until the dough is golden brown and the top is baked.
BARON'S BLACKBERRY COBBLER
Easy blackberry cobbler. My father-in-law grows huge blackberries and always has tons. I tried a number of recipes and none really hit the spot. So created this one and it worked so well that my fiance said it was the best she had ever had. Serve warm with heavy or whipped cream.
Provided by Baron
Categories Desserts Cobbler Recipes Blackberry Cobbler Recipes
Time 1h10m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish. Whisk 1/2 cup sugar with the cornstarch in a small bowl; set aside.
- Place the blackberries into a mixing bowl, and drizzle with 1/4 cup of melted butter. Sprinkle with the cornstarch mixture, and toss to evenly coat. Spread the berries into the prepared baking dish. In a separate bowl, whisk together the flour, 1 1/2 cup sugar, baking powder, and salt until evenly blended. Stir in the milk, vanilla extract, and 1/4 cup melted butter until combined but still slightly lumpy. Pour the batter over the berries.
- Bake in the preheated oven until the berries are tender and the crust is golden brown, 55 minutes to an hour.
Nutrition Facts : Calories 422.1 calories, Carbohydrate 76.4 g, Cholesterol 28.3 mg, Fat 10.9 g, Fiber 5.2 g, Protein 6.1 g, SaturatedFat 6.5 g, Sodium 466 mg, Sugar 46.5 g
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