Paula Deen Blackberry Cobbler Recipes

BLACKBERRY COBBLER WITH LATTICE CRUST

Steps:

• For dough: In a large bowl, whisk together flour, 1 tablespoon granulated sugar, and salt. Using a pastry blender, cut in butter until mixture is crumbly. Stir in sour cream. Add ¼ cup water, 1 tablespoon at a time, stirring gently just until a dough forms (do not overmix). Turn out dough onto a lightly floured surface, and shape into a disk. Wrap with plastic wrap, and refrigerate for at least 30 minutes.
• Preheat oven to 400°. Spray a 2-quart baking dish with cooking spray.
• For filling: In a large bowl, stir together blackberries, cornstarch, lemon juice, orange zest, and remaining ¾ cup granulated sugar. Pour into prepared pan.
• On a lightly floured surface, roll dough to ¼-inch thickness. Cut dough into 1¼-inch-wide strips. Weave strips on top of fruit in a lattice pattern. Trim excess dough. Brush dough strips with beaten egg, and sprinkle with coarse sugar.
• Bake for 10 minutes. Reduce oven temperature to 350°, and bake until golden brown and bubbly, about 45 minutes more. Let cool for at least minutes before serving.

SKILLET BLACKBERRY COBBLER

Steps:

• Preheat oven to 375°.
• In a 10-inch cast-iron skillet, stir together blackberries, brown sugar, orange juice, vanilla, and cardamom; bring to a boil over medium-high heat. Reduce heat, and simmer until juice is released from berries and mixture is hot and bubbly, about 10 minutes.
• In a small bowl, stir together cornstarch and 3 tablespoons water. Slowly stir cornstarch mixture into berry mixture; cook until thickened, about 3 minutes. Remove from heat.
• In a medium bowl, whisk together flour, granulated sugar, baking powder, and salt. Using a pastry blender, cut in cold butter until mixture is crumbly. Stir in cream just until dry ingredients are moistened. Drop dough by 3-inch round pieces onto berry mixture, and sprinkle with sanding sugar.
• Bake until topping is lightly browned, about 30 minutes. Let cool for 30 minutes before serving.

BLACKBERRY COBBLER

Steps:

• Preheat oven to 350 degrees F.
• Into a buttered shallow baking dish place blackberries. Sprinkle with 1/3 cup sugar.
• In the bowl of a food processor combine flour, baking powder and salt. Add butter and pulse to create lumpy mixture. Add cream and pulse until dough forms. Dough will be soft. Spoon dough over blackberries.
• Melt remaining 2 tablespoons butter and drizzle over mounds of dough. Sprinkle with remaining 1/3 cup sugar.
• Bake about 30 to 40 minutes or until dough and fruit are cooked through and dough is lightly browned.
• Serve with whipped sweetened cream.

BLACKBERRY AND PEACH COBBLER

Steps:

• Preheat oven to 350°F. Grease a 9-inch square baking pan or casserole dish; set aside.
• In a bowl, toss together the peaches, blackberries, granulated sugar, and cornstarch; set aside. In a second bowl, whisk together the flour, brown sugar, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the cream until just combined.
• Spread the fruit mixture in the bottom of the prepared pan. Drop the biscuit batter by spoonfuls on top of the fruit. Bake for 45 to 55 minutes or until golden brown on top and bubbling. Let cool for 10 minutes before serving. If desired, serve with ice cream.

FRESH BLACKBERRY COBBLER

Steps:

• In a large saucepan, combine 1/2 cup sugar and cornstarch. Stir in blackberries and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour into a 1-1/2-qt. baking dish coated with cooking spray., In a small bowl, combine the flour, baking powder, salt and remaining sugar; cut in shortening until crumbly. Add milk; stir into flour mixture just until moistened. Drop by tablespoonfuls onto hot fruit. , Bake at 400° for 25-30 minutes or until topping is golden brown. Serve warm with ice cream if desired.