Better Than Grannys Blackberry Cobbler Recipes

BETTER THAN GRANNY'S BLACKBERRY COBBLER

Steps:

• Preheat oven to 375.
• In a large bowl stir together; berries, liqueur, sugar and corn starch.
• Let sit while you make the batter.
• In an ungreased 11x15" pan stir together well; flour, baking powder, salt, milk, vanilla, melted butter.
• Spread to cover bottom of pan evenly.
• Carefully spoon berry mixture over the batter to cover all.
• Bake for 45 minutes to one hour depending on glass or metal pan.
• I prefer glass as you can see the color of the batter as it cooks.
• Berries should be bubbling and bottom should look golden brown when done.
• Closer to 45-50 minutes for glass, 50-60 for metal.
• Place on a cooling rack for one hour.
• Serve warm with ice cream or cold with whipped cream.
• Is still very good the next day.

GRANNY'S BLACKBERRY COBBLER RECIPE - (4.4/5)

Steps:

• Place butter in a 13"x9" baking pan; melt in a 350-degree oven. Spread to coat pan and set aside. Combine berries, one cup sugar, water and lemon juice in a saucepan. Amount of sugar and lemon juice may be adjusted depending on how tart or sweet the berries are. Bring to a boil over medium-high heat. Meanwhile, in a bowl, mix remaining sugar, flour and milk; whisk until smooth. As soon as berries come to a boil, pour them over the melted butter in the pan. Pour batter mixture over berries; do not stir. Sprinkle with cinnamon. Bake at 350 degrees until golden, about 35 to 45 minutes. Makes 10 to 12 servings.

DELUXE BLACKBERRY COBBLER

Steps:

• In a mixing bowl, combine the cream cheese and butter.
• Combine the flour and salt in another bowl; stir into the cream cheese mixture.
• Pour the orange juice over the cream cheese/flour mixture.
• Stir with a fork just until moistened; shape into a ball and chill for 1 hour.
• Preheat the oven to 425 degrees.
• Divide the dough in half and press one half on the bottom and sides of a greased 1 1/2 quart baking dish.
• The dough should come to within 1 inch of the top of the dish.
• In a saucepan, combine the blackberries, sugar, apples, lemon juice, lemon rind, and vanilla; bring to a boil and let boil for 10 minutes.
• Pour over the crust in the prepared baking dish.
• With the remaining dough half, shape irregular pieces about 1/4" thick.
• Place the dough pieces on top of the fruit in a patchwork fashion, leaving some fruit exposed.
• Dot with the remaining 1 T butter.
• Bake at 425 degrees for 40 minutes or until the cobbler is golden.
• Serve warm in dessert dishes with a scoop of vanilla ice cream on top.

CLASSIC BLACKBERRY COBBLER

Steps:

• Filling:.
• Place berries in greased 2-quart baking dish.
• Mix sugar & flour.
• Add water & lemon juice.
• Pour this mixture over berries.
• Bake at 350F for 15 minutes while preparing crust.
• Crust:.
• Mix first 4 crust ingredients.
• Cut in shortening until mixture resembles coarse crumbs.
• Stir in cream & buttermilk/sour cream.
• Knead dough 4 to 5 times.
• Roll to 1/4 inch thickness on floured board & cut to fit dish.
• AFTER berries have baked, place crust over hot berries & brush with butter.
• Bake at 425F for 20-30 minutes.

LOW FAT BLACKBERRY COBBLER

Steps:

• Preheat oven to 350 and spray a 7"x 9" baking pan.
• In a medium bowl, mix all ingredients together well, except blackberries and pour into pan.
• Place blackberries on top of the batter.
• If using frozen blackberries allow them to partially defrost.
• Bake 45-50 minutes, or until dark golden brown.
• Remember this will appear darker than what you may be used to.

TRISHA YEARWOOD'S BLACKBERRY COBBLER

Steps:

• Preheat the oven to 450°. Grease an 8-inch square baking dish.
• In a medium saucepan, combine the sugar, 1 tablespoon flour, the berries and 1 cup water (if you use frozen blueberries, add 1 tablespoon fresh lemon juice to the simmered filling). Bring to a boil, lower the heat and simmer for 2 minutes; remove from the heat.
• In a medium bowl, rub the butter into the remaining 2 cups flour. Stir in the milk until a soft dough forms.
• Turn out the dough on a lightly floured surface. Pat into a square, then roll into an 8-inch square; cut into 6 long strips.
• Pour 1 cup of the berry mixture into the pan. Arrange 3 dough strips an equal distance apart over the blackberry mix.
• Bake until golden-brown, about 12 minutes, then remove from the oven and pour the remaining berry mixture over the baked strips. Arrange another layer of dough strips perpendicular to the first row and bake until golden-brown, about 12 minutes more.
• Let cool for about 20 minutes.
• Serve warm with the ice cream.

BEST BLACKBERRY COBBLER

Steps:

• Place filling ingredients in a pot and barely cover with water and bring to a boil.
• Place first three dumpling ingredients in a bowl. Cut shortening into flour using pastry cutter, forks or your hands until it resembles course meal.
• Add water one teaspoon at a time until dough holds together in a ball and does not crumble when pressed.
• Flour a work surface and roll out dumpling dough to about 1/4 - 1/8 inch thick and cut into squares.
• Drop dumplings into berry filling and cook 30 minutes. Make sure to stir when dropping in dumplings so they don't stick together.
• Pour filling into a 4 quart rectangle baking dish.
• Roll out pre-made crusts and place over berries. *Most pre-made pie crust boxes come with 2 single crusts. You will need both crusts and trim the extra off. If you have the patience you can create a lattice crust using the pre-made dough for a pretty presentation.
• Bake your cobbler according to the Pillsbury Ready Crust box directions.
• This recipe can be halved or 2 smaller cobblers made by using two 2 quart dishes and using one pre-made crust per cobbler.

EASY BLACKBERRY COBBLER

Steps:

• Preheat oven to 350 degrees.
• Wash berries, mix with 1 cup sugar. Set aside.
• In 9" x 13" baking pan, mix with fork: 1 cup sugar, flour, butter, milk, baking powder, salt and cinnamon.
• Pour berries on top. Do NOT stir.
• Bake for 45 minutes or until brown on top.