Best Mulberry Cobbler Recipes
CRISPY MULBERRY COBBLER RECIPE - (4.3/5)
Provided by á-174942
Number Of Ingredients 10
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.
MULBERRY COBBLER
Grandma liked spring and early summer because of all the fresh fruit. This is her recipe. Since she was Native American, she had many recipes that were unique. This one is one of my favorites.
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- Mix all of the above ingredients (minus mulberries) together, by hand. Heat about 1 quart of mulberries (sweetened to taste) on the stove but be 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 oven for 40 minutes or until brown.*Be sure that your Mulberries are very ripe or they will have an acidic taste.
SWEET, NO SUGAR MULBERRY COBBLER
Grew up eating mulberries on the farm and don't recall them ever being used in a recipe. We have a small tree in our yard here in the burbs and I love to cook & bake, so it only made since to use them in something. There are too many words to describe how amazingly wonderful this turned out. I was shocked that it came from my kitchen it was so good.
Provided by Carmen Pearlswig @Carmen_Pearlswig
Categories Fruit Breakfast
Number Of Ingredients 15
Steps:
- For the filling- Clean mulberries, avoid washing in water if possible, and place in a 2 to 2 1/2 quart baking dish. Steams will not be removed, they are edible.
- In a small mixing bowl, combine lemon juice, water, cornstarch, salt and Truvia, whisking until cornstarch is dissolved. Microwave for 30 seconds, then poor over mulberries.
- Now, cut butter into small pieces and distribute over top of berries and set aside.
- For the crust- In a medium mixing bowl combine flour, baking powder, salt and Truvia. Cut in shortening with a knife until crumbly.
- Slowly add milk and mix until soft dough forms. Knead on a floured surface for 20 to 30 seconds, until dough is not too sticky to handle.
- Roll out dough 1/2 to 3/4 inch thick. Place atop berries and cut to fit baking dish if needed. Make 2 or 3 cuts into the dough, to release steam, then sprinkle Truvia over top.
- Bake at 350˚ F for 20 minutes, then cool for 30 minutes prior to serving.
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