Best Fresh Blackberry Cobbler Recipes

FRESH BLACKBERRY COBBLER

Steps:

• In a large saucepan, combine 1/2 cup sugar and cornstarch. Stir in blackberries and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour into a 1-1/2-qt. baking dish coated with cooking spray., In a small bowl, combine the flour, baking powder, salt and remaining sugar; cut in shortening until crumbly. Add milk; stir into flour mixture just until moistened. Drop by tablespoonfuls onto hot fruit. , Bake at 400° for 25-30 minutes or until topping is golden brown. Serve warm with ice cream if desired.

FRESH BLACKBERRY COBBLER

Steps:

• Preheat oven to 350 degrees. Grease a 3-quart baking dish.
• In a medium bowl, whisk 1 cup of the sugar with the flour, baking powder, salt and milk. Whisk in melted butter.
• Meanwhile, rinse the blackberries and pat them dry. Pour the batter into the greased baking dish and sprinkle blackberries evenly over the top of the batter. Sprinkle 1/4 cup sugar over the blackberries.
• Bake for one hour, or until golden brown and bubbly. When 10 minutes of cooking time remain, sprinkle the remaining two tablespoons of sugar over the top, and let that get all mouth-wateringly crispy and carmelized.
• Try to stop drooling.
• Serve with vanilla ice cream and enjoy!

FRESH PEACH AND BLACKBERRY COBBLER

Steps:

• Preheat oven to 350 degrees.
• Pour 2 tablespoons melted butter into the bottom of a 2-quart dish coated with cooking spray.
• Combine peaches, blackberries, and 1 tablespoons flour in a large bowl; toss gently.
• Add 1/4 cup sugar and ginger; toss gently to combine.
• Pour peach mixture into prepared baking dish.
• Lightly spoon remaining 1 cup flour into a dry measuring cup; level with a knife.
• Combine 1 cup flour, remaining 3/4 cup sugar, baking powder, and salt in a large bowl, stirring with a whisk.
• Add remaining 2 tbsp melted butter and milk, stirring with a whisk.
• Pour batter evenly over fruit mixture.
• Bake at 350 degrees for 1 hour and 10 minutes or until golden brown.

SUMMERTIME FRESH BLACKBERRY PEACH COBBLER

Steps:

• Put berries, peaches, orange juice, water, 1 cup (sugar or ) Splenda, 1/4 cup butter and 1 tsp.nutmeg in large shallow skillet on medium-low heat. Stir gently to mix.
• Cook until just simmering.
• Keep warm while making batter and crumb topping.
• Preheat oven to 350 degrees F.
• Coat glass 9 x 13 x 2-inch baking dish with cooking spray.
• Cut 1 1/4 sticks of butter into pieces; put in pan and melt in oven while making batter.
• Mix flour, salt, baking powder and 2/3 cup of (sugar or) Splenda in large bowl; blend in buttermilk just until moistened, set aside.
• In a small bowl mix oatmeal, 1/2 cup of (sugar or) Splenda and spice.
• Set aside.
• Remove melted butter from oven.
• Scoop about 4 tablespoons of butter into oatmeal mixture and blend well.
• Set aside.
• Pour buttermilk batter into remaining hot melted butter in pan spreading it evenly.
• Now spoon the hot fruit mixture over the batter, it will puff up very dramatically, nearly filling the pan.
• Place the baking dish on a cookie sheet in case it runs over.
• Crumble the oatmeal topping over the center of the cobbler, covering the fruit.
• Place in oven and bake for 50 to 55 minutes or until top is well-browned and syrup is bubbly all around.
• Let cool 15-20 minutes before serving.
• Serve as is or with ice cream, whipped cream or plain cream dolloped on a serving.

FRESH BLACKBERRY COBBLER

Steps:

• 1. Preheat oven to 350. Put stick of butter in a 9x13 pan i use glass and place in the oven while it preheats allowing butter to brown slightly.
• 2. In a bowl whisk together flour, 1 cup of sugar, milk and extract until smooth. In a saucepan gently toss blackberries with the remaining 1/2 cup of sugar and heat for about 5 minutes or until the berries are releasing some juice.
• 3. Carefully remove hot 9x13 pan from the oven and carefully pour in the batter and then blackberries. Bake for 45 minutes to 1 hour or until golden brown. Serve with ice cream or whipped cream.