Black And Blue Cobbler Recipes

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:

• 1. Pre-heat oven at 325 degrees F. In a medium size bowl, toss berries in 1/2 cup of sugar and set aside.
• 2. Melt butter in a vintage 70's Classic Corningware 7 x 7 baking dish, or a 9 x 13 is fine too.
• 3. Sift together flour, salt, and baking powder together in a large mixing bowl. Add sugar and milk and whisk together until lumps are gone, approximately 1 minute.
• 4. Pour batter over melted butter, then spoon in sugar-coated berries on top of batter. Bake for approximately 50 - 60 minutes.
• 5. Variation: 4 cups of frozen mixed berries, or you can use other fruits such as cherries, apples, or peaches may be used in place of berries for a fruit cobbler.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray an 8x8-inch baking dish with cooking spray.
• Stir blueberries, blackberries, orange juice, and 3 tablespoons white sugar together in a bowl. Allow berries to stand 20 to 30 minutes to accumulate juice.
• Whisk flour with baking powder in a bowl until thoroughly combined. Mix 1 cup sugar with melted butter, egg, and vanilla extract in a separate bowl until thoroughly combined. Whisk flour mixture gradually into the liquid ingredients to make a smooth batter.
• Spread a thin layer of batter over bottom of the prepared baking dish; top with berry mixture and juices. Spoon remaining batter over berries and spread into an even top layer; sprinkle top with white chocolate chips and brown sugar.
• Bake in the preheated oven until the cobbler is golden brown, the filling is bubbling, and the chips have melted, 30 to 35 minutes.

Steps:

• In an 8-qt. electric pressure cooker, add 1 cup of water., In a large bowl, combine the flour, 3/4 cup sugar, baking powder, salt, cinnamon and nutmeg. Combine the eggs, milk and oil; stir into dry ingredients just until moistened. Spread the batter evenly onto the bottom of a greased 1-1/2-qt. baking dish. , In a large saucepan, combine the berries, water, orange zest and remaining sugar; bring to a boil. Remove from the heat; immediately pour over batter. Place a piece of aluminum foil loosely on top of dish to prevent moisture from getting inside. Fold an 18x12-in. piece of foil lengthwise into thirds, making a sling. Place dish on a trivet; using foil sling, lower dish and trivet into pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Allow pressure to naturally release for 10 minutes and then quick-release any remaining pressure., Using sling, lift dish from pressure cooker. Uncover and let stand for 30 minutes before serving. Serve with whipped cream or ice cream if desired.

Steps:

• Preheat the oven to 375 degrees F.
• In a medium bowl, combine the berries with the honey and cornstarch Mash together slightly with a fork just to release a little berry juice and combine with the cornstarch. Divide the berry mixture between 4 shallow (12-ounce) oven-safe dishes and reserve.
• In the bowl of a food processor add the flour, sugar, nutmeg, salt, and lemon zest and pulse to combine. Add the butter and pulse until the butter and flour are just barely combined, about 15 seconds. Transfer the butter mixture to a bowl and toss with the sliced almonds. Evenly divide the topping between the 4 dishes by sprinkling it over the berries to almost cover completely. Transfer to the oven and bake for about 20 minutes or until the top is lightly browned. Remove from the oven and serve warm with a scoop of ice cream.

Steps:

• In a bowl, combine flour, 3/4 cup sugar, and next 4 ingredients.
• Combine eggs, milk, and oil; stir into dry ingredients until just moistened.
• Spread batter evenly onto the bottom of a greased 5-quart slow cooker.
• In a saucepan, combine berries, water, orange peel and remaining sugar.
• Bring to a boil.
• Remove from heat; immediately pour over batter.
• Cover and cook on high for 2 to 2 1/2 hours or until tests done.
• Turn cooker off.
• Uncover and let stand for 30 minutes before serving.