Recipes for "berry cobbler"

Gather the ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

Mix flour, 1/2 cup sugar, baking powder, and salt together in a large bowl. Cut in butter until the mixture resembles coarse crumbs. Stir in boiling water just until the mixture is evenly moist.

Dissolve cornstarch in cold water in a separate bowl. Mix in remaining 1 cup sugar, blackberries, and lemon juice. Transfer to a cast iron skillet and bring to a boil, stirring frequently.

Drop in spoonfuls of dough, then place the skillet onto the prepared baking sheet.

Bake in the preheated oven until dough is golden brown, about 25 minutes.

Enjoy!

Preheat the oven to 400 degrees F (200 degrees C).

Whisk 1 cup flour and salt together in a bowl; mix in ½ cup room temperature butter until it resembles cornmeal. Stir in 3 tablespoons ice water, 1 tablespoon at a time, until dough holds together. Refrigerate dough until ready to use.

Place blackberries in a large bowl; sprinkle with sugar and 6 tablespoons flour. Stir in ¾ cup water until moistened; transfer filling to a 2-quart baking dish.

Roll out dough on a floured work surface to ¼-inch thickness; cut into ¾-inch strips. Place 2 dough strips, starting with the longest strips, in an X in the center of filling. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Scatter ½ cup cold diced butter over top.

Bake in the preheated oven until berries are tender and crust is golden brown, about 30 minutes.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Spread blackberries into a 9x13-inch baking dish.

Place cake mix into a large bowl. Mix in butter until mixture resembles cornmeal; sprinkle mixture evenly over blackberries.

Bake in the preheated oven until blackberries are bubbling and topping is golden brown, about 30 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Combine blackberries, sugar, cinnamon, and nutmeg in a bowl until evenly blended. Spread evenly into the prepared baking dish.

Place cake mix in a separate bowl. Mix in butter until crumbly; sprinkle evenly over top of berries.

Bake in the preheated oven until the mixture is bubbly, and the topping is golden brown, 40 to 45 minutes.

Gather the ingredients. Lightly grease an 8-inch square baking dish.

Place blueberries into the baking dish and mix with lemon juice and vanilla. Sprinkle with 1 cup sugar and 1/2 teaspoon flour, then stir in 1 tablespoon melted butter. Set aside.

Stir 1 ¾ cups flour, baking powder, and 6 tablespoons sugar together in a medium bowl. Cut in 5 tablespoons butter with a pastry blender until mixture resembles coarse crumbs.

Make a well in the center, pour in milk, and stir quickly until just moistened; you should have a very thick batter or a very wet dough. Add a splash more milk if needed. Cover and let rest for 10 minutes. Meanwhile, preheat the oven to 375 degrees F (190 degrees C).

Spoon rested batter over blueberries, leaving only a few small holes for the berries to peek through. Mix 2 teaspoons sugar and cinnamon together in a small bowl; sprinkle over the batter.

Bake in the preheated oven until golden brown on top and a knife inserted into the topping comes out clean, about 25 minutes to 35 minutes. Let cool until just warm before serving.

Enjoy!

1. Preheat the oven to 375° F. Drop 8 tablespoons butter into a 9×13 inch baking dish and place the dish in the oven to melt, about 10 minutes.

2. To make the batter. Stir together the flour, oats, 1/2 cup brown sugar, baking powder, and salt. Mix in 4 tablespoons shredded/grated butter. Add the milk and vanilla, mix until just combined.

3. In a bowl, toss the strawberries with the maple syrup and cornstarch.

4. Layer 3/4 of the strawberries over the melted butter in the baking dish. Then, pour the batter overtop, do not stir. Layer the remaining strawberries over the batter. Bake 45-50 minutes, until the center is just set and the edges begin to brown.

5. Serve the cobbler warm or at room temp with ice cream and maple butter drizzled on top.

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x9-inch baking dish.

Whisk baking mix, milk, 1/3 cup sugar, and oil together in a bowl until no large lumps remain. Pour into the prepared baking dish. Whisk water and 2/3 cup sugar in a clean bowl until mixed. Gently fold in berries until evenly coated; spread berry mixture over baking mix batter.

Bake in the preheated oven until golden on top and fruit is bubbling, about 45 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Spread blackberries into an ungreased 9x13-inch baking dish; set aside. Combine flour, 1 cup sugar, milk, heavy cream, melted butter, baking powder, and salt in a bowl; spoon on top blackberries. Sprinkle batter with 1 teaspoon sugar and nutmeg.

Bake in the preheated oven until top is browned, fruit is bubbling, and a fork inserted into center of batter comes out clean, about 1 hour. Cool before serving.

Gather all ingredients and preheat the oven to 375 degrees F (190 degrees C).

Mix blueberries, orange juice, and 3 tablespoons sugar in an 8-inch square baking dish.

Mix flour, baking powder, and salt in a small bowl.

Cream butter and 1/2 cup sugar in a large bowl until light and fluffy. Beat in egg and vanilla. Gradually add flour mixture, stirring just until ingredients are combined.

Drop spoonfuls of batter over the blueberry mixture, covering as much filling as possible.

Bake in the preheated oven until topping is golden brown and filling bubbles, 35 to 40 minutes.

Serve and enjoy!

Gather the ingredients.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

To prepare the blackberries: Whisk sugar and cornstarch together in a small bowl. Place blackberries into a mixing bowl and drizzle with melted butter. Sprinkle cornstarch mixture over top, then toss until evenly coated.

Spread blackberry mixture into the prepared baking dish.

To make the batter: Whisk flour, sugar, baking powder, and salt together in a mixing bowl until evenly blended. Stir in milk, melted butter, and vanilla until combined but still slightly lumpy.

Pour over blackberries in the baking dish.

Bake in the preheated oven until berries are tender and the crust is golden brown, 55 to 60 minutes.

Enjoy!

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 11x7-inch baking dish.

Spread blueberries into the prepared dish; squeeze lemon juice over top. Stir 1 ⅛ cups sugar and butter together in a large bowl until smooth; stir in flour and baking powder, alternately with milk, until smooth; batter will be thin. Spoon evenly over berries.

Combine 1 ½ cups sugar, cornstarch, salt, and cinnamon in a bowl; sprinkle over batter. Pour water over top.

Bake in the preheated oven until golden brown, about 45 minutes.

1. To make the Cranberry Syrup. In a medium pot, bring 1/2 cup water, maple syrup, brown sugar, cranberries, and cinnamon to a boil over high heat. Boil for 5 minutes or until the cranberries begin to burst, then remove from the heat. Stir in the orange zest. If your syrup thickens too quickly, add additional water to thin. Let cool. If desired, strain out the cranberries.

2. To make the punch. In a large pitcher, combine the syrup, cranberry juice, apple cider, bourbon, orange liquor, and bitters. Stir until combined. Add the cinnamon sticks and 1-2 star anise (if desired. Chill until ready to serve.

3. Just before serving, add ice to your punch bowl. Pour over the champagne. Stir in the orange slices. Add ice to cocktail glasses and pour over the punch. Serve with sugared cranberries, if desired.

1. To make the Cranberry Syrup. In a medium pot, bring 1/2 cup water, maple syrup, brown sugar, cranberries, and cinnamon to a boil over high heat. Boil for 5 minutes or until the cranberries begin to burst, then remove from the heat. Stir in the orange zest. If your syrup thickens too quickly, add additional water to thin. Let cool. If desired, strain out the cranberries.

2. To make the punch. In a large pitcher, combine the syrup, cranberry juice, apple cider, orange juice, bitters, and vanilla. Stir until combined. Add the cinnamon sticks and 1-2 star anise (if desired). Chill until ready to serve.

3. Just before serving, add ice to your punch bowl. Pour over the sparkling grape juice. Stir in the orange slices. Add ice to cocktail glasses and pour over the punch. Serve with sugared cranberries (if desired).

Preheat the oven to 350 degrees F (175 degrees C) with a baking sheet inside.

Combine flour, ½ cup white sugar, and baking powder in a medium bowl; stir in milk and ¼ cup butter until smooth. Set batter aside.

Combine water, brown sugar, and cornstarch in a medium saucepan; stir in peaches and blueberries. Cook and stir over medium heat until thick and bubbly; stir in 1 tablespoon butter and lemon juice until butter melts. Transfer peach mixture to a 1 ½-quart ungreased baking dish.

Dollop batter in mounds over hot fruit mixture. Combine coarse sugar and nutmeg in a small bowl; sprinkle over batter.

Place the baking dish on the baking sheet and bake in the preheated oven until bubbly and a toothpick inserted into biscuit topping comes out clean, about 35 minutes.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9-inch pan.

Toss together frozen berries (do not thaw first), sugar, cornstarch, lemon juice, and salt. Pour into the prepared pan.

Mix together flour and yogurt in a medium bowl. Knead dough with your hands a few times until smooth. With lightly floured hands, divide dough into 9 pieces and press into flat disc shapes about 1/2 inch in thickness. Place dough evenly over berries. If desired, brush the top of each piece of dough with heavy cream and then sprinkle with turbinado sugar.

Place pan into preheated oven and bake until topping is browned, and the fruit mixture in the center of the pan is bubbling, 55 to 60 minutes. Allow to cool at least 20 minutes before serving.

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.

Prepare berry filling: Mix 3 cups berries, sugar, and cornstarch in a saucepan over medium-low heat, stirring frequently and crushing berries with the back of a spoon, until mixture is about half liquid, 5 to 7 minutes. Remove from the heat and set aside.

Prepare crust: Combine flour, oats, brown sugar, cinnamon, and salt in a bowl. Add butter and cut in with two knives or a pastry blender until mixture is crumbly. Pack 2/3 of the mixture into the bottom of the prepared pan. Set remaining crust mixture aside.

Prepare cream cheese filling: Blend cream cheese and sugar with an electric mixer until fluffy. Spread cream cheese mixture over the crust, then sprinkle remaining 3 cups uncooked berries over top. Top with the cooked berry-sugar mixture and crumble the remaining crust mixture over top.

Bake in the preheated oven until the top crust is lightly browned, about 45 minutes.

Preheat oven to 350 degrees F (175 degrees C). Place butter or margarine in a 9x13 inch pan and melt in oven while it is preheating.

In a medium bowl, mix together flour, sugar, and baking powder. Stir in milk.

Remove pan of melted butter or margarine from oven. Pour mixture into pan, but DO NOT STIR. Spread pie filling onto batter, without stirring.

Bake in preheated oven for 50 to 60 minutes, until fruit is bubbly and batter is set and golden brown.