Worlds Best Blackberry Cobbler Recipes

BLACKBERRY COBBLER

Steps:

• Preheat oven to 350°F.
• In a medium pot, combine blackberries, 1 cup sugar, and water. Bring to a boil, reduce heat to a simmer, and cook for 5 to 10 minutes until reduced and thickened, stirring occasionally. Remove from heat.
• While blackberries are cooking, whisk together flour, remaining 1/2 cup sugar, baking powder, and salt in a large bowl. Slowly blend in milk and vanilla and mix until batter is smooth.
• Put butter (sliced into 6 equal pieces) in a 9 by 13-inch baking dish and place in preheated oven for a couple of minutes to melt. Remove dish from oven and tilt so that butter evenly coats the bottom. Slowly pour batter over melted butter. Gently spoon berries and syrup evenly over batter without stirring.
• Bake for 30 to 35 minutes or until cobbler is light golden brown and tests done with a toothpick inserted in the center. Serve warm with vanilla ice cream or fresh whipped cream.

BEST BLACKBERRY COBBLER

Steps:

• Place the blackberries in a large bowl. Combine the sugar, cornstarch and lime zest; sprinkle over berries and gently toss to coat. Pour into a greased 9-in. square baking dish., In a large bowl, combine the flour, 2 tablespoons sugar, baking powder, salt and baking soda; cut in 5 tablespoons butter until crumbly. Combine sour cream and heavy cream; gradually add to crumb mixture, tossing with a fork until mixture forms a ball. , Roll out to fit top of baking dish; place pastry over filling. Trim and seal edges; cut slits in top. Melt remaining butter; brush over pastry. Sprinkle with remaining sugar., Bake, uncovered, at 375° for 30 minutes. Cover and bake 15-20 minutes longer or until filling is bubbly and crust is golden brown. Cool for 15 minutes before serving.

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!

BERRY BEST BLACKBERRY COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a bowl, mix together the flour, 1 cup of sugar, baking powder, salt, milk, melted butter, and cream to make a batter. Spread the blackberries out into an ungreased 9x13-inch baking dish, and top with the batter. Sprinkle the top of the batter with the nutmeg and 1 teaspoon of sugar.
• Bake cobbler in the preheated oven until the top is browned, the fruit is bubbling, and a fork inserted into the center of the batter comes out clean, about 1 hour. Allow to cool before serving.

BEST IN SHOW BLACKBERRY COBBLER

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
• Whisk 1/2 cup sugar together with the flour and baking powder in a mixing bowl. Stir in the milk and margarine until a batter forms. Scrape into the prepared baking dish. Add the blackberries, and sprinkle with 1/2 cup sugar. Pour in the water.
• Bake in the preheated oven until the batter has risen and the top is brown, 45 minutes to 1 hour. Cool before serving.

BLACKBERRY COBBLER

Steps:

• Preheat the oven to 450 degrees F. Butter a 1-quart casserole dish or baking pan. In a medium saucepan, combine the sugar, 1 tablespoon flour, berries and 1 cup water. Bring to a boil, reduce the heat and simmer 2 minutes, then remove from the heat and set aside.
• In a medium bowl, use a pastry blender or two knives to cut the butter into the remaining 2 cups flour. Stir in just enough milk to make a soft dough that pulls away from the sides of the bowl. Turn the dough out on a lightly floured board and pat it into a square. Use a rolling pin to roll it to 1/2 inch thick. Cut the dough into 2-inch-wide strips.
• Pour 1 cup of the blackberry mixture into the bottom of the prepared pan. Arrange half of the dough strips on top of the berries, placing them close together. Bake until 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 on top and bake until brown, about 15 minutes. Serve warm with ice cream.

FAVORITE BLACKBERRY COBBLER

Steps:

• In a large saucepan, combine the blackberries, sugar and cinnamon. Cook and stir until mixture comes to a boil. Combine cornstarch and water until smooth; stir into fruit mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour into a greased 8-in. square baking dish. Dot with butter., For topping, in a small bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Drop by tablespoonfuls onto hot berry mixture., Bake, uncovered, at 350° for 30-35 minutes or until filling is bubbly and topping is golden brown. Serve warm, with whipped topping or ice cream if desired.

BEST BLACKBERRY COBBLER

Steps:

• Place filling ingredients in a pot and barely cover with water and bring to a boil.
• Place first three dumpling ingredients in a bowl. Cut shortening into flour using pastry cutter, forks or your hands until it resembles course meal.
• Add water one teaspoon at a time until dough holds together in a ball and does not crumble when pressed.
• Flour a work surface and roll out dumpling dough to about 1/4 - 1/8 inch thick and cut into squares.
• Drop dumplings into berry filling and cook 30 minutes. Make sure to stir when dropping in dumplings so they don't stick together.
• Pour filling into a 4 quart rectangle baking dish.
• Roll out pre-made crusts and place over berries. *Most pre-made pie crust boxes come with 2 single crusts. You will need both crusts and trim the extra off. If you have the patience you can create a lattice crust using the pre-made dough for a pretty presentation.
• Bake your cobbler according to the Pillsbury Ready Crust box directions.
• This recipe can be halved or 2 smaller cobblers made by using two 2 quart dishes and using one pre-made crust per cobbler.

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.

BEST-IN-THE-WEST BERRY COBBLER

Steps:

• Spread berries in a greased 8 inch square pan.
• Cream shortening and 3/4 cup sugar well.
• Sift flour, baking powder, and salt together.
• Add alternately with milk to creamed mixture. Batter will be thick.
• Spread batter over berries.
• Combine remaining sugar and cornstarch together then sprinkle evenly over batter. *NOTE* This is a juicy cobbler but if you want the berries and sauce to be thicker add an extra 1/2 to 1 tablespoon of cornstarch to the remaining sugar.
• Pour boiling water over all. Do not mix.
• Bake at 350* for 30-45 minutes, until golden brown and toothpick inserted into middle comes out clean. Serve warm or at room temperature with whipped cream or ice cream if desired. (Doubled recipe fits into a 9x13 pan, but must bake 20-30 mins longer than normal).