Blackberry Pudding Cobbler Recipe 425 Recipes

BLACKBERRY COBBLER

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 PUDDING COBBLER RECIPE - (4.2/5)

Steps:

• Preheat oven to 350°- Cream butter and I cup sugar. Add flour, salt, baking powder, and milk to creamed mixture. Mix well and spread into a greased 9X13inch pan. Pour blackberries on top of batter. Combine remaining I cup sugar and 2 cups boiling water and pour over berries, may add more blackberries or liquid according to taste.) Bake for 50 minutes. Note: Other fruit or berries may be substituted for the black¬berries.

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.

BLACKBERRY COBBLER

Steps:

• Preheat oven to 450°F with rack in middle.
• Blend together flour, lard, and salt in a bowl with your fingertips or a pastry blender just until mixture resembles coarse meal with some small (roughly pea-size) lumps of lard.
• Drizzle water evenly over mixture. Gently stir with a fork until incorporated, then bring dough together with your hands. Divide dough in half, then flatten each piece into a 4-inch square. Let dough stand a few minutes before rolling out.
• Roll out 1 piece of dough (keep remaining piece chilled) on a floured surface with a lightly floured rolling pin into a 12-inch square, then fit into an 8-inch square (2-inch-deep) baking pan.
• Chill bottom crust while rolling out remaining piece of dough for top crust in same manner.
• Whisk together 1 cup sugar with cornstarch.
• Fill dough-lined pan with blackberries and top with butter, then sprinkle sugar mixture evenly over fruit. Cover top with remaining dough and press edges together to seal, then fold dough under. Using handle of a dinner knife, make a decorative edge. Brush top crust with milk and sprinkle with remaining 2 tablespoons sugar. Cut 3 steam vents with a small sharp knife.
• Put cobbler in oven and reduce temperature to 425°F. Bake until crust is golden-brown and filling is bubbling in center, about 45 minutes (check after 25 minutes; if crust is browning too quickly, cover with foil). Cool to warm, about 45 minutes.