Berry Cobbler Recipes

Steps:

• For the filling: Preheat the oven to 375 degrees F. Lightly grease an 8-inch square baking dish or 9-inch cast-iron skillet with butter.
• Put the berries in a large bowl, then add the granulated sugar, flour, cinnamon, vanilla, salt and butter and toss together until well coated. Pour into the baking dish. Set aside.
• For the batter: Whisk together the flour, granulated sugar, baking powder, salt, butter and egg in a bowl to form a stiff batter. Drop the batter by the spoonful over the prepared berries, then bake until golden and bubbling at the edges, about 35 minutes. Let cool slightly before serving. Serve with whipped cream.

Steps:

• Preheat the oven to 400 degrees F.
• For the filling: In a large bowl, combine the granulated sugar and cornstarch; whisk until thoroughly mixed. Add the berries and lemon zest, and stir until the berries are completely coated. Pour the mixture into a 2-quart casserole dish or into 6 individual ramekins.
• For the topping: Sift together the flour, granulated sugar, baking powder and salt in a large bowl. Cut the butter into the dry ingredients with a pastry blender or two knives until the mixture has the texture of coarse meal.
• Add the cream and mix in with a fork until a dough forms. Dust a work surface and your hands with flour. Gather the dough into a ball.
• Knead the dough gently for about 1 minute. Flatten the dough ball and then roll out with a lightly-floured rolling pin, shaping the dough into a rectangle or oval that matches the top of your casserole dish; cut into rounds if using ramekins.
• Lay the dough on top of the berries in the casserole dish or ramekins. In a small bowl, whisk the egg with 1 tablespoon water until milky. Brush the dough with the egg wash and sprinkle with the turbinado sugar.
• Bake the cobbler until the topping is golden brown, about 35 minutes. Let rest for at least 10 minutes before serving. Serve with ice cream if using.

Steps:

• Cream butter and sugar together, then add milk on slow speed.
• Sift dry ingredients together and add to wet a couple of tablespoon at a time, until smooth.
• Batter should be very thick paste, turn out into greased 13 x 9 x 2 inch pan, put berries on top of batter, sprinkle with remaining 1 1/2 cups sugar, and pour 2 1/2 cups boiling water over top, dot with remaining 3 tbsp butter.
• Bake at 425°F for 30 minutes or until golden brown.

Steps:

• Preheat oven to 350 degrees F.
• Combine berries, cinnamon, and lemon juice in a 9 by 13-inch baking pan.
• Combine flour, 3/4 cup sugar, and baking powder in medium mixing bowl and stir. Add milk and butter while stirring. Pour mixture over berries until covered.
• Combine cornstarch and 1/2 cup sugar in small mixing bowl and stir. Sprinkle mixture over batter.
• Remove boiling water from heat and slowly pour over entire pan. Place baking pan into oven and bake for 45 to 50 minutes or until crust is golden brown. Remove from oven, allow to cool slightly, and serve warm.

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!

Steps:

• Preheat the oven to 400 degrees F. Coat an 8 by 8-inch baking dish with cooking spray.
• For the filling: In a large bowl, toss the berries with whole wheat flour, sugar and zest. Transfer the berry mixture to the baking dish and set aside.
• For the topping: In a medium bowl whisk together the whole-wheat flour, all-purpose flour, 2 tablespoons of sugar, baking powder, baking soda and salt. Cut in the butter using 2 knives or a pastry cutter until many small pebble-sized pieces are formed.
• In a small bowl or pitcher, whisk together the buttermilk and oil. Add the buttermilk-oil mixture to the dry ingredients and mix until just moistened. Do not over mix. Drop the batter onto the fruit forming 6 mounds. Sprinkle with the remaining teaspoon of sugar. Bake for 30 minutes, until fruit is bubbly and top is golden. Let stand for at least 10 minutes before serving.

Steps:

• Lightly grease an 8 inch square baking dish. Place the blueberries into the baking dish, and mix with vanilla and lemon juice. Sprinkle with 1 cup of sugar and 1/2 teaspoon of flour, then stir in the tablespoon of melted butter. Set aside.
• In a medium bowl, stir together 1 3/4 cups of flour, baking powder, and 6 tablespoons sugar. Rub in the 5 tablespoons butter using your fingers, or cut in with a pastry blender until it is in small pieces. Make a well in the center, and quickly stir in the milk. Mix just until moistened. You should have a very thick batter, or very wet dough. You may need to add a splash more milk. Cover, and let batter rest for 10 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Spoon the batter over the blueberries, leaving only a few small holes for the berries to peek through. Mix together the cinnamon and 2 teaspoons sugar; sprinkle over the top.
• Bake for 20 to 25 minutes in the preheated oven, or until the top is golden brown. A knife inserted into the topping should come out clean - of course there will be blueberry syrup on the knife. Let cool until just warm before serving. This can store in the refrigerator for 2 days.

Steps:

• In medium bowl, stir together blackberries and sugar. Let stand about 20 minutes or until fruit syrup forms. Heat oven to 375°F.
• In large bowl, stir together flour, baking powder, salt and milk. Stir in melted butter until blended. Spread in ungreased 8-inch square pan. Spoon blackberry mixture over batter.
• Bake 45 to 55 minutes or until dough rises and is golden. Serve warm with cream.

Steps:

• Preheat oven to 375°. In a small heavy saucepan, mix sugar, cornstarch, cinnamon and water until smooth; bring to a boil. Cook and stir until thickened, about 2 minutes. Remove from heat; stir in berries. Transfer to an 8-in. square baking dish coated with cooking spray. , For topping, beat sugar and butter until crumbly. Beat in vanilla and milk. Whisk together flour, baking powder and salt; add to butter mixture, stirring just until moistened. Drop by tablespoonfuls over fruit. , Bake until filling is bubbly and a toothpick inserted in topping comes out clean, 25-30 minutes. Serve warm.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In an 8 inch square baking dish, mix blueberries, 3 tablespoons sugar, and orange juice. Set aside. In a small bowl, thoroughly mix flour, baking powder, and salt. Set aside.
• In a medium bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and vanilla extract. Gradually add flour mixture, stirring just until ingredients are combined. Drop batter by rounded tablespoons over blueberry mixture. Try to cover as much of filling as possible.
• Bake in preheated oven for 35 to 40 minutes, until topping is golden brown and filling is bubbling.

Steps:

• Preheat oven to 350°. Pour 1/2 cup melted butter into an 8-in. square baking dish. In a small bowl, combine flour, 1 cup sugar, milk and vanilla until blended; pour into prepared dish. In another bowl, combine blackberries, remaining 1/2 cup sugar and remaining 2 tablespoons melted butter; toss until combined. Spoon over batter., Bake until topping is golden brown and fruit is tender, 45-50 minutes. Serve warm.

Steps:

• Preheat oven to 375 degrees. Pulse flour, baking powder, and salt in a food processor (or whisk together by hand in a large bowl) until combined. Add butter and process (or cut in using a pastry blender or two forks) until mixture resembles coarse meal. Transfer mixture to a large bowl, if needed, and add heavy cream in a slow, steady stream, mixing with a wooden spoon until dough just comes together. Pat dough into a square on work surface and cut into 9 equal squares.
• Whisk together cinnamon, granulated sugar, and cornstarch in a bowl. Add berries; toss gently to coat. Transfer mixture to an 8-inch square baking dish. Top berries with dough squares, spacing evenly. Brush dough with heavy cream and sprinkle with sanding sugar. To catch any juices that may bubble over when baking, place the baking dish on a rimmed baking sheet lined with parchment paper and fitted with a wire rack or lay a piece of foil on the rack below the cobbler. Bake until berries are bubbling in center and biscuits are golden brown, 50 to 75 minutes. If biscuits are browning too quickly, tent with foil. Transfer dish to a wire rack and let cool slightly, about 30 minutes. Serve with ice cream if desired.