BLACKBERRY COBBLER
For a taste of the frontier, bake Ree Drummond's Blackberry Cobbler from The Pioneer Woman on Food Network; it's perfect served warm with cold ice cream.
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h15m
Yield 4 servings
Number Of Ingredients 6
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!
CAST-IRON COBBLER WITH LOUISIANA BLACKBERRIES AND SASSY SAUCE
Steps:
- Preheat the oven to 350 degrees F and butter a 10-inch cast-iron skillet.
- Whisk together the flour, baking powder, salt, 1 cup sugar, the melted butter and milk in a large bowl. Beat well, then pour the batter into the buttered cast-iron skillet. Top with the fresh blackberries. Sprinkle with the remaining cup sugar, then pour the boiling water over the top.
- Bake until the filling is bubbling and the cobbler topping is golden, 35 to 40 minutes. Pour sassy sauce over the top before serving.
- Whisk together the sweetened condensed milk and the heavy cream in a saucepan over low heat until combined and warm. Spike with rum. Pour over the cobbler.
BLACKBERRY SKILLET COBBLER
This is an awesome pie/cobbler. Everyone I've served it to is crazy about it. You can add raspberries or do a fruit medley and you have a versatile cobbler. It's wonderful, but be sure to use a cast iron skillet for the best taste!
Provided by Carolynne Grogan
Categories Fruit Desserts
Time 1h
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350 Using a No. 7 cast iron skillet, place one crust into skillet, pierce bottom and sides with fork. Bake 7-10 mins and then remove from oven. Increase oven to 400.
- 2. In large mixing bowl, mix melted butter, 1 1/3 c sugar and flour. Add berries, toss until berries are covered and mixture is crumbly. Gently pour berries into skillet, sprinkle water over berries.
- 3. Top with 2nd crust. Seal around edges folding crust if needed. Scatter small pieces of butter on top of crust and then sprinkle with sugar. Cut slit in center of crust. Bake 45 minutes. Cool completely and serve spooning into individual serving dishes, add vanilla ice cream or whip cream, if desired.
BLACKBERRY COBBLER II
Throw together this cobbler in minutes using fresh berries from the yard!
Provided by Amanda Johnson-Lindsey
Categories Desserts Cobbler Recipes Blackberry Cobbler Recipes
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- In a large bowl, mix the flour, 1/2 cup sugar, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in 1/4 cup boiling water just until mixture is evenly moist.
- In a separate bowl, dissolve the cornstarch in cold water. Mix in remaining 1 cup sugar, lemon juice, and blackberries. Transfer to a cast iron skillet, and bring to a boil, stirring frequently. Drop dough into the skillet by spoonfuls. Place skillet on the foil lined baking sheet.
- Bake 25 minutes in the preheated oven, until dough is golden brown.
Nutrition Facts : Calories 317.6 calories, Carbohydrate 58.4 g, Cholesterol 22.9 mg, Fat 9.1 g, Fiber 4.1 g, Protein 2.7 g, SaturatedFat 5.5 g, Sodium 253.3 mg, Sugar 40.9 g
IRON SKILLET BLACKBERRY COBBLER
Butter piecrust gets crunchy on bottom and edges of cast iron skillet, with dough pieces in layers with the berries and sugar. Found this in Southern Living a number of years ago, but I don't have the man's name to give him credit. You can use peaches or blueberries as well, blackberries are just my favorite. I have given up picking my own blackberries so now harass the people at the farmer's market until they get some. Frozen fruit works nicely, too. You must use a cast iron skillet!! If you don't have one, go buy one and season it well...it's a kitchen necessity!
Provided by LonghornMama
Categories Dessert
Time 1h18m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- For piecrust, combine flour and salt; cut in butter with a pastry blender until mixture is crumbly.
- Sprinkle water, 1 T at a time, evenly over surface; stir with a fork just until dry ingredients are moistened.
- Roll piecrust to 1/4 inch thickness.
- Fit into a 10-inch cast iron skillet.
- Trim excess pastry along edges, reserving trimmings.
- Prick bottom and sides of piecrust with a fork.
- Bake at 375 degrees for 8 minutes.
- Remove from oven; set aside.
- Cut butter into flour with a pastry blender until crumbly; add 1/2 c sugar.
- Place 1/3 of berries in piecrust; sprinkle with about 1/3 remaining sugar.
- Sprinkle with 1/3 flour mixture.
- Top with 1/3 of pastry trimmings.
- Repeat layers twice.
- Sprinkle with additional sugar.
- Bake at 375 degrees for 50 minutes or until crust is lightly browned.
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- Preheat oven to 375°. Use about 4 Tbsp of butter to heavily coat the bottom and halfway up the sides of a 10 inch cast iron skillet. Set aside.
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- Spray one 10 inch iron skillet with cooking spray. Preheat oven to 375 degrees. Add butter to skillet and melt in oven.
- While butter is melting, whisk together the brown sugar, flour, baking powder and salt. Stir in milk with spoon. Remove skillet and spread flour mixture in skillet on top of melted butter.
- Mix blackberries, cinnamon, vanilla extract, flour and white sugar together with a spoon. Drop by spoonfuls into skillet. Bake at 375 degrees for 45 to 50 minutes until crust is done and golden brown.
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#time-to-make #course #preparation #low-protein #desserts #easy #dietary #low-sodium #low-in-something #3-steps-or-less #4-hours-or-less
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