Blackberry Cherry Cobbler Recipes

BLACKBERRY COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Once oven temperature is reached melt butter in a 9x13 inch baking pan.
• In a medium bowl stir together the flour, sugar and milk; batter will be slightly lumpy. Pour mixture on top of melted butter in baking pan. Do not mix butter and mixture together.
• Drop blackberries into batter; if more crust is desired add less blackberries. Bake in preheated oven for one hour or until golden brown.

BLACKBERRY CHERRY COBBLER

Steps:

• In a large saucepan, combine the pie filling, blackberries and cinnamon. Cook over medium heat until mixture is bubbly, stirring occasionally. Pour into a greased 11x7-in. baking dish., In a small bowl, combine the sugar and cinnamon. Dip biscuits in butter and then in cinnamon-sugar. Arrange biscuits around edges of dish; sprinkle with almonds. Bake, uncovered, at 350° for 25-30 minutes or until golden brown. Serve warm.

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.

CHERRY-BLACKBERRY CRISP

Steps:

• In a large bowl, combine the brown sugar, tapioca, extract and cinnamon. Gently stir in cherries and blackberries. Allow to stand for 10 minutes. Pour into a greased 13-in. x 9-in. baking dish., In another bowl, combine the flour, sugar and salt. Cut in butter until crumbly. Add walnuts; sprinkle over fruit. Bake, uncovered, at 350° for 55-60 minutes or until topping is golden brown and filling is bubbly. Serve warm with whipped cream.

TRADITIONAL BLACKBERRY COBBLER

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Toss the blackberries with 1 1/4 cups sugar and 1 1/2 tablespoons flour in a mixing bowl. Spread into a 9x9-inch baking dish, and dot with 1 1/2 tablespoons of butter. In a separate bowl, whisk 1 1/2 cups flour together with baking powder, salt, and 2 tablespoons sugar. Cut in the softened butter until the mixture resembles cornmeal. Stir in the milk and egg until combined. Drop the batter over the berries by the spoonful.
• Bake in the preheated oven until the fruit is tender and the topping is golden brown, 20 to 30 minutes.

BLACKBERRY OR CHERRY COBBLER

Steps:

• Melt butter in baking dish. For this quantity of batter, I use a 9x5x3-inch Corning loaf pan.
• Mix flour, sugar, milk, baking powder, and salt. Stir together and add to baking pan. Just pour it over the melted butter, Do NOT stir!
• Add can of cherries or blackberries. (If you can't find the pie blackberries, just thicken a can of blackberries with cornstarch.)
• Bake in preheated oven set at 350 for 45 minutes.
• This can be served in individual bowls topped with Cool Whip or ice cream. Yum!
• *If you prefer, you can use self-rising flour in this recipe. Just measure 3/4 cup of the self-rising flour, BUT eliminate the baking powder and salt. Those two ingredients are included in the self-rising flour, so this will simplify the recipe.