Best In Show Blackberry Cobbler Recipes

MAMA'S BLACKBERRY COBBLER

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.

BLACKBERRY COBBLER

Steps:

• Preheat oven to 350°F.
• In a medium pot, combine blackberries, 1 cup sugar, and water. Bring to a boil, reduce heat to a simmer, and cook for 5 to 10 minutes until reduced and thickened, stirring occasionally. Remove from heat.
• While blackberries are cooking, whisk together flour, remaining 1/2 cup sugar, baking powder, and salt in a large bowl. Slowly blend in milk and vanilla and mix until batter is smooth.
• Put butter (sliced into 6 equal pieces) in a 9 by 13-inch baking dish and place in preheated oven for a couple of minutes to melt. Remove dish from oven and tilt so that butter evenly coats the bottom. Slowly pour batter over melted butter. Gently spoon berries and syrup evenly over batter without stirring.
• Bake for 30 to 35 minutes or until cobbler is light golden brown and tests done with a toothpick inserted in the center. Serve warm with vanilla ice cream or fresh whipped cream.

BEST BLACKBERRY COBBLER

Steps:

• Place the blackberries in a large bowl. Combine the sugar, cornstarch and lime zest; sprinkle over berries and gently toss to coat. Pour into a greased 9-in. square baking dish., In a large bowl, combine the flour, 2 tablespoons sugar, baking powder, salt and baking soda; cut in 5 tablespoons butter until crumbly. Combine sour cream and heavy cream; gradually add to crumb mixture, tossing with a fork until mixture forms a ball. , Roll out to fit top of baking dish; place pastry over filling. Trim and seal edges; cut slits in top. Melt remaining butter; brush over pastry. Sprinkle with remaining sugar., Bake, uncovered, at 375° for 30 minutes. Cover and bake 15-20 minutes longer or until filling is bubbly and crust is golden brown. Cool for 15 minutes before serving.

BEST IN SHOW BLACKBERRY COBBLER

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
• Whisk 1/2 cup sugar together with the flour and baking powder in a mixing bowl. Stir in the milk and margarine until a batter forms. Scrape into the prepared baking dish. Add the blackberries, and sprinkle with 1/2 cup sugar. Pour in the water.
• Bake in the preheated oven until the batter has risen and the top is brown, 45 minutes to 1 hour. Cool before serving.

BARON'S BLACKBERRY COBBLER

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish. Whisk 1/2 cup sugar with the cornstarch in a small bowl; set aside.
• Place the blackberries into a mixing bowl, and drizzle with 1/4 cup of melted butter. Sprinkle with the cornstarch mixture, and toss to evenly coat. Spread the berries into the prepared baking dish. In a separate bowl, whisk together the flour, 1 1/2 cup sugar, baking powder, and salt until evenly blended. Stir in the milk, vanilla extract, and 1/4 cup melted butter until combined but still slightly lumpy. Pour the batter over the berries.
• Bake in the preheated oven until the berries are tender and the crust is golden brown, 55 minutes to an hour.

BLACKBERRY COBBLER

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.

BEST IN SHOW BLACKBERRY COBBLER

Steps:

• 1. Preheat oven to 350 degrees. For the bottom layer, beat the ingredients together using a mixer. It will be like a thick cake batter.
• 2. Spray the pan lightly with PAM then pour the batter into an 8 or 9-inch pan. Using a spatula spread the batter to the edges of the pan.
• 3. For the top layer, place the blackberries on top of the batter in a single layer, covering the batter with the blackberries.
• 4. Sprinkle the sugar over the blackberries.
• 5. Then pour 1 cup cold tap water on top.
• 6. Place on cookie sheet (sometimes it bubbles over) and place on center rack in oven.
• 7. Bake for 45 minutes to 1 hour; until the top is brown and the center doesn't jiggle. Cool before serving.
• 8. Serve with vanilla ice cream and/or whipped topping.
• 9. This same recipe may be used with apples, apricots, or canned peaches. If these fruits are used, place them on the bottom of a greased pan, batter on top, then sugar and water over all.
• 10. You may substitute boysenberries, huckleberries, or blueberries for the blackberries.

BLACKBERRY COBBLER

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!