Blackberry Sangria Cobbler Recipes

Steps:

• Combine wine, brandy, triple sec, orange juice, and sugar together in a pitcher or bowl; add blackberries, strawberries, pineapple, apple, and ice and mix well. Refrigerate for 8 hours to overnight.

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:

• Combine the wine, peach puree, brandy, syrup, blackberries and sliced peaches in a pitcher. Cover the pitcher and refrigerate for at least 2 hours and up to 24 hours. Serve the sangria over ice in red wine goblets. Garnish the goblets with sliced peaches.

Steps:

• Heat oven to 375°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 3-quart saucepan, stir together blackberries, granulated sugar, cornstarch, 1 tablespoon butter and the sangria. Heat to boiling over medium-high heat, stirring occasionally. Remove from heat; cover to keep warm.
• In small bowl, mix flour, baking powder and salt. In medium bowl, beat 3 tablespoons butter and the brown sugar with electric mixer on medium speed until well blended. Alternately add flour mixture with milk, beating on low speed just until blended. Pour batter into baking dish.
• With slotted spoon, gently spoon blackberries over batter (do not stir). Pour syrup from saucepan over berries. Place baking dish on cookie sheet on lower oven rack.
• Bake 20 minutes. Reduce oven temperature to 325°F; bake 25 minutes longer. Serve warm.

Steps:

• Preheat oven to 350 degrees F. Spray 8 (4-inch) ramekins with butter flavored cooking spray and set aside.
• In a bowl combine thawed blackberries, tapioca, lemon juice, 1/4 cup of cream soda and sugar. Transfer to ramekins.
• In a large bowl combined biscuit mix and remaining cream soda. Mix until well blended. Sprinkle biscuit mix over berries. Dust with sugar. Bake for 30 to 40 minutes. Serve warm.

Steps:

• Mix all liquid ingredients together minus Sprite. Refrigerate and let sit for a few hours. Serve over ice and add 2 ounces of Sprite in each glass. Garnish with a slice of lemon, slice of orange, and blackberries.