Mary Engelbreits Sweet Treat Blackberry Cobbler Recipes

OLD-FASHIONED BLACKBERRY COBBLER

Steps:

• Prepare a double crust pie pastry and refrigerate until needed.
• Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper, set aside. Lightly grease an 8 or 9-inch casserole dish or oven-proof skillet with vegetable cooking spray. Set aside.
• In a medium saucepan mix together 1 cup of sugar, cornstarch, cinnamon and boiling water. Bring the sugar mixture to a boil over medium heat. Boil 5 minutes stirring occasionally until thickened. Remove from the heat and add the blackberries and any accumulated juice. Stir gently until the blackberries release some juice. Set aside.
• Cut one of the pastry disks in half and roll out on a lightly floured surface to about 1/8th inch thick. Cut the pastry into a square roughly the same size as the prepared pan. Reserve any pastry scraps. Place the pastry square on the parchment lined baking sheet and bake until firm, lightly browned with bubbles starting to form on the crust, about 10 minutes. This will be used for the middle layer of the cobbler. Set aside.
• While the pastry square is baking, roll out the remaining whole disk of dough to at least a 12x12-inch square, about ⅛ inch thick. Gently ease the dough into the prepared dish pressing gently into the corners without stretching. Trim the edges of the dough leaving a ½-inch overhang all the way around. This overhang will be folded up and over the lattice top. Collect any scraps of dough and put them together with the remaining ½ disc of pastry.
• Spoon half the blackberry mixture into the prepared pan. Top with the pre-baked pastry square, then add all the remaining blackberry mixture. Dot the blackberries with butter.
• Roll out the remaining dough to a 10-inch square (for 9-inch pan). Cut the dough into 8 or 10 strips and weave a lattice crust on top. Trim the excess dough to the same size as the overhang. Lightly dampen the top and bottom edges of the dough strips with a wet finger. Fold the excess overhang up and over the edges of the strips to seal. Crimp or seal the edges with a fork.
• Brush the pastry with the beaten egg and sprinkle with coarse sugar.
• Place the baking pan on the parchment lined baking sheet to catch any juice that may bubble over. Bake at 400°F for 10 minutes then reduce the heat to 350°F and continue baking for about 45 to 55 minutes or until the crust is golden brown and the juices are bubbling. If the crust is browning too quickly, tent the cobbler with foil as needed.
• Cool to room temperature or serve warm topped with ice cream or lightly sweeten cream if desired.

BLACKBERRY COBBLER

Steps:

• Preheat your oven to 350°F:

BLACKBERRY CORN COBBLER

Steps:

• Heat the oven to 375 degrees and grease the inside of a 9-by-9-inch square casserole dish with butter.
• In a medium bowl, toss the mashed blackberries with ⅔ cup granulated sugar, ¼ cup flour, the lemon juice and ¼ teaspoon salt. Taste and add additional sugar, if necessary. Transfer the mixture to the baking dish in an even layer and set aside.
• Using a box grater, grate the corn over a bowl to collect its meat and milk; discard the corn cobs or reserve for another use. Transfer corn mixture to a liquid measuring cup. (The grated corn mixture should measure a healthy ¾ cup; if not, supplement with extra corn, heavy cream or milk.) Set aside.
• In a large bowl, whisk together the remaining 1¼ cups flour, ⅓ cup granulated sugar with the cornmeal, baking powder and ¾ teaspoon salt. Add the cubed butter, separating the cubes and tossing them individually to coat. Pressing the bits of butter between your thumb and the side of your index finger, break up the butter into the flour until evenly dispersed and butter pieces are roughly the size of peas.
• Slowly pour the grated corn over the flour mixture, and, working gently with your hands, begin tossing everything together until the ingredients form a cohesive dough. Crumble the batter over the surface of the berries, and using a pastry brush, brush the top generously with the heavy cream. Sprinkle the batter evenly with the turbinado sugar.
• Place the baking dish on a sheet pan to catch any potential overflow, transfer to the oven and bake until the crust is golden and the blackberries are bubbling and thick, 35 to 40 minutes. Allow to cool at least 10 minutes before serving.

EMILY'S BLACKBERRY COBBLER

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Whisk the flour, baking powder, and salt together in a mixing bowl.
• Cream 1 cup of sugar with the softened butter until light and fluffy. Mix in the flour mixture alternately with the milk until no large lumps remain. Pour into a 9x13-inch baking dish. Arrange the berries over the batter, and sprinkle with the remaining 1 cup of sugar. Pour the boiling water over top.
• Bake in the preheated oven until the batter has firmed and the berries are soft, about 50 minutes.

CRISPY & SWEET BLACKBERRY COBBLER

Steps:

• Melt 1/2 c butter in 9 x 13" glass dish.
• Mix together 1 1/2 c sugar, flour& baking powder.
• Add milk& lightly whisk.
• Pour batter on top of melted butter in baking dish.
• On med.
• heat, cook the blackberries and 1 1/4 c sugar until mixture begins to boil.
• Add blackberries to top of batter and bake in 350 deg preheated oven until batter begins to brown (approx. 20 mins) Cover with as much brown sugar topping as desired.
• (This recipe may be enough topping for 2 cobblers, according to taste) Bake until topping begins to brown, approx.
• 10 mins.
• Cool and top with vanilla ice cream.