Commissary Blackberry Cobbler Recipes

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.

PERFECT BLACKBERRY COBBLER

Steps:

• Preheat oven to 350 and spray a 9"x 9" baking pan with PAM.
• Mix together all ingredients except berries just until blended and pour into pan.
• Pour berries on top of batter (they'll sink in).
• You can sweeten the berries with a little Splenda if they are very tart.
• If you are using frozen berries, let them semi defrost.
• Bake 40-50 minutes, or until golden brown.

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 II

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• In a large bowl, mix the flour, 1/2 cup sugar, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in 1/4 cup boiling water just until mixture is evenly moist.
• In a separate bowl, dissolve the cornstarch in cold water. Mix in remaining 1 cup sugar, lemon juice, and blackberries. Transfer to a cast iron skillet, and bring to a boil, stirring frequently. Drop dough into the skillet by spoonfuls. Place skillet on the foil lined baking sheet.
• Bake 25 minutes in the preheated oven, until dough is golden brown.

BLACKBERRY COBBLER

Steps:

• In a 10 inch round or oval baking dish, melt 1/2 C butter; set aside.
• In a saucepan, heat sugar and water until sugar melts; set aside.
• Place flour in a mixing bowl; cut in remaining butter until fine crums form.
• Add milk to flour mixture, stirring with a fork until dough leaves side of bowl.
• Turn out flour mixture onto a floured surface; knead 3 or 4 times.
• Roll out dough to an 11 x 9 rectangle 1/4 in thick.
• Spread berries over dough; sprinkle with cinnamon.
• Roll up dough, jelly-roll style.
• Cut dough into 1/4 in thick slices.
• Carefully lay slices of dough in baking dish over butter.
• Pour sugar syrup around slices(syrup will be absorbed).
• Bake at 350 degrees F for 45 minutes.
• Sprinkle sugar over top and bake 15 minutes more.
• Serve warm or cold.

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.

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:

• Heat oven to 375 degrees.
• Butter an 8-inch square baking dish. Add the berries and 1-1/2 T. of the sugar to dish and toss.
• In a large bowl, combine the pancake mix, milk, and eggs until no lumps remain. Pour the batter over the berries.
• Bake until the crust is golden and a toothpick inserted in the center comes out clean, about 30 minutes. Remove from oven. Let cool for 5 minutes.
• Sprinkle with the remaining sugar and serve with a dollop of whipped cream.