RASPBERRY/BLUEBERRY COBBLER RECIPE - (4.5/5)
Provided by cwaldron09
Number Of Ingredients 13
Steps:
- 1. Pour pie filling into a cake pan, large glass pie pan or decorative ceramic baking dish. Alternatively divide pie filling among small ramekins, filling them half full. My ramekins are 3 1/2 inches in diameter and I can make 6 cobblers from one recipe. The number will depend on the size of your ramekins. 2. Combine melted butter, flour, sugar and salt, add optional ingredients, as desired. Mix with a fork until large wet crumbs form.You an add a tiny bit of extra flour if crumbs are to wet to scatter. Scatter crumbs with your hand over the top of the fruit, breaking up any large clumps, dividing evenly if using ramekins. Bake on a baking sheet for 20-25 minutes or until crumbs are golden and fruit mixture is starting to bubble. Serve warm with a scoop of vanilla ice cream, dollop of whipped cream or a drizzle of fresh sweet cream. Enjoy!
RASPBERRY-BLUEBERRY COBBLER
My husband found this delicious recipe in the newpaper, by Shannon Parr. It was listed as one of the "Best of '98" desserts, and believe me, it truly is!
Provided by P A
Categories Pies
Time 1h15m
Number Of Ingredients 10
Steps:
- 1. Line a 3 quart casserole with one of the pie crusts; line crust up sides as well as on bottom of dish. Pour washed, drained berries on top. Mix sugars, flour, salt, cinnamon, egg yolks, and butter; mixture should be moist and crumbly.
- 2. Pour on top of fruit evenly. Cut remaining pie crust into strips and lay diagonally on top of cobbler. May sprinkle additional sugar lightly on top before baking, if desired. Bake in a 425 degree oven 15 minutes, reduce heat to 350 degrees and bake 45 minutes to an hour, until done.
BLUEBERRY, RASPBERRY & BLACKBERRY COBBLER
Top our Blueberry, Raspberry & Blackberry Cobbler with a cream cheese crust! Tapioca thickens the filling of this Blueberry, Raspberry & Blackberry Cobbler.
Provided by My Food and Family
Categories Fruit Recipes
Time 2h
Yield 12 servings, 1/2 cup each
Number Of Ingredients 8
Steps:
- Place flour in large bowl. Cut in cream cheese and 6 Tbsp. butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Shape into ball; wrap tightly. Refrigerate 1 hour.
- Meanwhile, toss berries with sugar, tapioca and cinnamon. Let stand at room temperature until ready to use.
- Heat oven to 400ºF. Spoon berry mixture into 1-1/2-qt. round casserole sprayed with cooking spray; dot with remaining butter. Place pastry on lightly floured surface; roll into round 1 inch larger than diameter of top of casserole dish. Place over fruit; flute edge, sealing pastry to edge of dish. Cut several slits in pastry to permit steam to escape.
- Bake 40 min. or until crust is golden brown. Cool slightly before serving topped with COOL WHIP.
Nutrition Facts : Calories 240, Fat 13 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 35 mg, Sodium 105 mg, Carbohydrate 29 g, Fiber 3 g, Sugar 14 g, Protein 2 g
STRAWBERRY, RASPBERRY & BLUEBERRY CRISP
When is it good to get Berry Berry? When it's baked into a yummy fruit crisp with strawberries, blueberries and raspberries.
Provided by My Food and Family
Categories Fruit Desserts
Time 55m
Yield Makes 8 servings.
Number Of Ingredients 11
Steps:
- Mix sugar and 2 Tbsp. of the flour in large bowl. Add berries; toss to coat. Place in 13x9-inch baking dish.
- Mix remaining 1/2 cup flour, crushed grahams, oats, sugar, almonds, cinnamon, butter, oil and water. Sprinkle evenly over berry mixture.
- Bake at 375°F for 35 to 40 minutes or until lightly browned. Cool slightly.
Nutrition Facts : Calories 280, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 4 g
RASPBERRY COBBLER
Make and share this Raspberry Cobbler recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a mixing bowl, toss the raspberries with the sugar and lemon juice.
- Spread berries out into a buttered 10x6 inch baking dish.
- Dot with 2 tablespoons butter.
- In another mixing bowl, add Bisquick, melted butter, egg, and milk; stir just to combine.
- Drop spoonfuls of dough over fruit.
- Bake for 30-35 minutes at 350 degrees or until a pick comes out clean (comes out clean from the biscuit dough, that is).
- Serve warm with whipped cream.
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- In a large bowl, gently fold the berries, sugar, cornstarch, lemon juice, and vanilla extract together until thoroughly combined. Spread filling evenly into prepared pan.
- Whisk the flour, sugar, baking powder, and salt together in a large bowl. Using a pastry cutter or two forks, cut the butter into the mixture until it resembles coarse meal (pea-sized crumbs). A pastry cutter makes this step very easy and quick! You could also use a food processor, too. While slowly stirring, slowly drizzle in 1/2 cup buttermilk. Mix until evenly combined. Take handfuls of dough and gently flatten out. Place dough all over the top of the berry filling. There’s no special trick to this– just flatten the dough in sections and cover most of the berries.
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- Spray a 9x13 pan with cooking spray. On the bottom, lay the raspberries, and squeeze juice of 1 lemon over the berries.
- In a medium bowl, mix together the melted butter, milk, sugar, salt, baking powder, flour, vanilla, and almond extract. Pour over the raspberries.
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