BERRY COBBLER
Great dessert, and you can substitute blueberries, blackberries or cranberries. I use egg substitute.
Provided by ALETE
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish.
- In a large bowl combine flour, sugar, baking powder and salt. Stir in butter, milk, vanilla and egg until smooth. Fold in raspberries. Pour into prepared pan.
- Bake in preheated oven 35 to 40 minutes, until top is firm.
Nutrition Facts : Calories 284.9 calories, Carbohydrate 53.8 g, Cholesterol 36.3 mg, Fat 5.8 g, Fiber 2.9 g, Protein 5 g, SaturatedFat 3.2 g, Sodium 306.1 mg, Sugar 27.6 g
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.
VERY BEST BLUEBERRY COBBLER!
I've tinkered and tinkered, and this is the very best blueberry cobbler recipe I've found. Cakey/biscuit topping with a slight crunch on top and ooey gooey delicious blueberries hidden on the bottom. It can also work with other fruit fillings. Works best with delicious fresh blueberries and is the perfect summer treat.... An amalgamation of mine and my grandmother's cobbler recipe.... I think it is the best! Serve plain or with whipped cream. Enjoy!
Provided by FRIENDLYFOOD
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 50m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 478.3 calories, Carbohydrate 87.7 g, Cholesterol 33.8 mg, Fat 12.9 g, Fiber 3 g, Protein 5.8 g, SaturatedFat 7.9 g, Sodium 339.9 mg, Sugar 55.3 g
BEST EVER BLUEBERRY COBBLER
This recipe works great with other cobbler fruit and is an excellent light dessert that isn't too sweet! Serve with whipped cream or vanilla ice cream.
Provided by Jen
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 335.5 calories, Carbohydrate 45.6 g, Cholesterol 71.7 mg, Fat 16.6 g, Fiber 2.1 g, Protein 3.3 g, SaturatedFat 10 g, Sodium 142.1 mg, Sugar 31.4 g
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.
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CRISPY MULBERRY COBBLER RECIPE - LOS ANGELES TIMES
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