Oatmeal Berry Cobbler Recipes

BLUEBERRY-OATMEAL CRISP

Steps:

• Preheat the oven to 375 degrees F and butter a 2-quart baking dish.
• Make the filling: Toss the blueberries, granulated sugar, flour, lemon juice and salt in a medium bowl. Transfer to the prepared baking dish.
• Make the topping: Combine the brown sugar, flour, oats, nuts, lemon zest, cinnamon and salt in a separate bowl. Using your fingers or a pastry blender, work the butter into the flour mixture until coarse crumbs form. Scatter the topping over the blueberry mixture.
• Set the dish on a baking sheet and bake until the topping is golden brown and the filling is bubbling, 45 to 50 minutes. Let cool slightly before serving.

APPLE COBBLER WITH OATMEAL

Steps:

• For best results with this recipe, use apples that hold their shape when baking and aren't too tart.
• Do not use Macintosh apples (too soft) or Red Delicious (too bland).
• I prefer Cortlands or Empires.
• Preheat the oven to 350 degrees- if you have a convection oven, do NOT use the convection feature- the dessert will be dry and overcooked on top.
• Use the regular baking feature.
• This recipe isn't good for microwave use.
• Peel and core the apples, then cut them into eighths or into large cubes.
• Distribute the apples evenly into a medium-sized ungreased baking dish (I like the white Corning/Pyrex oval dishes) and sprinkle the white sugar and cinnamon over top.
• Distribute 1 tbsp of the margarine in dollops throughout the top of the apples (no need to try to stir it in).
• In a separate medium mixing bowl, combine the remaining margarine, the oats, brown sugar and flour using your hands or a pastry whisk until it forms a crumbly, dry-ish mixture.
• (Note: if you like lots of crumble topping, feel free to double the ingredient quantities for the toppping).
• Pour the mixture over top of the apples and spread it out evenly so that all the apples are covered and the edges and corners hidden.
• Pat the mixture down lightly so that it looks sort of like a crust.
• Bake for 30-35 minutes, until the crumb top has darkened to a golden brown colour.
• Remove from the oven and let cool for at least 10 minutes before serving.
• Spoon out portions into large bowls and serve with ice cream, thick sweetened yoghurt or milk.

BLACKBERRY CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine oats, brown sugar, and 1/2 cup flour in a bowl. Cut butter into oat mixture using a pastry blender until mixture is moistened and crumbly.
• Spread blackberries into an 8-inch square baking dish and mix in the remaining 1/4 cup flour until berries are coated. Sprinkle crumb topping over berries.
• Bake in the preheated oven until golden brown, 35 to 40 minutes.

OATMEAL BLACKBERRY COBBLER

Steps:

• 1. Preheat oven to 350 degrees f. Whisk together 1/2 c sugar with cornstarch. Set to side.
• 2. Place the black berries in a mixing bowl and pour 1/4 c melted butter over them. Next, pour the sugar mixture over blackberries and toss evenly coating them with the mixture. Pour into 13x9" lightly oiled dish.
• 3. Now, whisk together the flour, 1 1/2 c sugar, baking powder, and salt until evenly blended.
• 4. Stir in milk, vanilla and 1/4 c melted butter. Mix well and then pour in quick oats. Mix. Pour batter over blackberries.
• 5. Bake for about an hour or until golden brown.
• 6. *yummy tip: place got slice of cobbler in a bowl. Pour about 1/2 c milk over it. It is to die for!

OATMEAL BERRY COBBLER

Steps:

• Mix berries and juice and place in an 8x8 dish.
• Mix oats, brown sugar, cinnamon, and butter until crumbly and sprinkle on berries.
• Bake at 350 degrees for 15 minutes.
• Top with sugar-free vanilla yogurt and serve.