Blackberry Almond Cobbler Recipes

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PEACH-BLACKBERRY COBBLER WITH ALMOND-BUTTERMILK BISCUIT TOPPING AND ALMOND WHIPPED CREAM



Peach-Blackberry Cobbler with Almond-Buttermilk Biscuit Topping and Almond Whipped Cream image

Provided by Damaris Phillips

Categories     dessert

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 18

6 cups chopped peeled peaches (about 6 large peaches)
2 cups blackberries
2 cups granulated sugar
2 tablespoons plus 2 teaspoons cornstarch
2 tablespoons freshly squeezed lemon juice
9 ounces all-purpose flour
3 ounces almond flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
2 ounces (4 tablespoons) unsalted butter, cubed, very cold
2 ounces leaf lard, cubed, very cold
9 ounces buttermilk
Milk, for brushing
2 tablespoons raw sugar, such as Sugar in the Raw
1 cup heavy cream, cold
1 teaspoon granulated sugar
2 tablespoons toasted sliced almonds

Steps:

  • Preheat the oven to 375 degrees F with a rack in the center of the oven and a second rack underneath; place a baking sheet on the second rack (to catch drips).
  • For the filling: In a large bowl, toss the peaches and blackberries with the granulated sugar, cornstarch and lemon juice. Transfer to a 3-quart baking dish.
  • For the topping: Whisk together the all-purpose flour, almond flour, baking powder, baking soda and salt in a large bowl. Using your fingers or two knives, cut in the butter and lard until a coarse meal forms. Create a well in the center and pour in the buttermilk. Mix until just combined. The dough will seem quite wet, but that's what you want for the topping.
  • Drop spoonfuls of biscuit dough onto the filling, brush lightly with milk and sprinkle with the raw sugar.
  • Bake until the fruit is bubbling and tender, and the biscuits are deep golden-brown and cooked through, 50 to 60 minutes. Cool for at least 15 minutes before serving.
  • Meanwhile, make the whipped cream: Whip the cream and granulated sugar until soft peaks form. Fold in the almonds.
  • Serve the cobbler warm or room temperature in bowls; top with dollops of whipped cream.

BLACKBERRY COBBLER



Blackberry Cobbler image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 45m

Yield 8 to 12 servings

Number Of Ingredients 9

24 ounces fresh or frozen blackberries
1 1/2 cups sugar
1/4 cup cornstarch
2 teaspoons almond extract
Zest of 1/2 orange
One 14.1-ounce package refrigerated pie crust
All-purpose flour, for dusting
1 large egg
vanilla ice cream

Steps:

  • Combine the blackberries and sugar in a large saucepan and bring to a boil. Mix the cornstarch with 2 tablespoons water and add to the pan. Simmer until thick, about 5 minutes. Stir in the almond extract and orange zest, then remove from the heat and place in a 9-by-13-inch baking dish, allowing the mixture to cool slightly.
  • For the lattice crust: Preheat the oven to 425 degrees F.
  • Roll out the pie crusts on a lightly floured surface to approximately 10 by 14 inches. Cut one pie crust lengthwise into 4 long strips 1 3/4 inches wide (you will have scraps). Cut the second pie crust widthwise into 6 short strips, also 1 3/4 inches wide.
  • Place the 4 long strips vertically on a sheet pan with half an inch between them. Fold the first and third strips back on themselves and lay a short strip across. Fold the first and third long strips back to their original position over the top of the short strip. Now fold the long second and fourth strips back. Lay a short strip over and return the long strips. Repeat until you have laid six strips across and have a lattice. Trim the edges a little and put the sheet pan in the freezer for 10 minutes to allow the lattice to harden a little.
  • Place the lattice on top of the blackberry mixture. Make an egg wash by beating the egg together with a tablespoon of water in a small bowl. Brush the lattice with egg wash and bake until the crust is golden brown, about 30 minutes. (The berries may bubble over slightly, but that's normal.)
  • Serve bowls of cobbler with scoops of vanilla ice cream.

BLACKBERRY COBBLER



Blackberry Cobbler image

Provided by Food Network

Categories     dessert

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 8

2 1/2 cups blackberries
2/3 cup sugar
1 1/2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) plus 2 tablespoons unsalted butter
1 cup heavy cream
Whipped sweetened cream, for serving

Steps:

  • Preheat oven to 350 degrees F.
  • Into a buttered shallow baking dish place blackberries. Sprinkle with 1/3 cup sugar.
  • In the bowl of a food processor combine flour, baking powder and salt. Add butter and pulse to create lumpy mixture. Add cream and pulse until dough forms. Dough will be soft. Spoon dough over blackberries.
  • Melt remaining 2 tablespoons butter and drizzle over mounds of dough. Sprinkle with remaining 1/3 cup sugar.
  • Bake about 30 to 40 minutes or until dough and fruit are cooked through and dough is lightly browned.
  • Serve with whipped sweetened cream.

CHEF JOHN'S BLACKBERRY BUCKLE



Chef John's Blackberry Buckle image

This type of rustic dessert is called a buckle because the fruit sinks into the buttery batter as it bakes and 'buckles' the surface with its juicy weight. I was going to tell you to use any berry you want, but I changed my mind. This really needs to be done with blackberries. I added a handful of almond meal, since I had it around, and I think almonds and blackberries have a thing for one another.

Provided by Chef John

Categories     Desserts     Cobbler Recipes     Blackberry Cobbler Recipes

Time 1h50m

Yield 8

Number Of Ingredients 12

3 cups fresh blackberries
2 tablespoons white sugar
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
¾ cup white sugar
½ cup almond meal
2 teaspoons baking powder
¼ teaspoon salt
1 pinch ground cinnamon
1 cup milk
7 tablespoons butter, divided
3 tablespoons sliced almonds, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Stir blackberries, 2 tablespoons sugar, and vanilla extract together in a bowl; let rest, 15 to 20 minutes.
  • Whisk flour, 3/4 cup sugar, almond meal, baking powder, salt, and cinnamon together in a bowl. Stir milk into flour mixture until batter is just combined.
  • Melt 6 tablespoons butter in a skillet over medium-high heat; pour into the bottom of a 8x12-inch baking dish. Pour batter over melted butter into the baking dish, using a spatula to gently distribute batter without mixing it into the butter, leaving a 1-inch butter border around the sides of the dish.
  • Scatter blackberries over the batter and spoon any accumulated blackberry juices over the top.
  • Bake buckle in the preheated oven until crisped and browned around the edges, about 1 hour.
  • Melt remaining butter in a small skillet over medium-high heat. Cook and stir almonds in hot butter until golden brown and toasted, 2 to 3 minutes. Sprinkle toasted almonds over blackberry buckle and cool buckle to room temperature.

Nutrition Facts : Calories 339.1 calories, Carbohydrate 45.8 g, Cholesterol 29.2 mg, Fat 15.8 g, Fiber 4.3 g, Protein 5.8 g, SaturatedFat 7.1 g, Sodium 282.1 mg, Sugar 26.2 g

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