Recipes for "blackberry cobbler"

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). Grease a 9-inch square baking dish.

Whisk flour, 1/2 cup sugar, and baking powder together in a mixing bowl. Stir in milk and melted margarine until a batter forms; scrape into the prepared baking dish. Scatter blackberries over top, then sprinkle on remaining 1/2 cup sugar. Pour in water.

Bake in the preheated oven until batter rises and top is brown, 45 minutes to 1 hour. Cool 1 hour before serving.

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

Place butter in a 9x13-inch baking pan; place in the preheated oven until melted. Leave oven on.

Meanwhile, combine flour, sugar, and milk in a medium bowl; batter will be slightly lumpy. Pour batter on top melted butter; do not stir together. Drop blackberries into batter. If more crust is desired, add fewer blackberries.

Bake in the preheated oven until golden brown, about 1 hour.

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

Mix peaches, blackberries, 1/4 cup sugar, cinnamon, and lemon juice in a bowl.

Pour butter into a 9x13-inch glass baking dish and evenly coat the bottom and sides. Whisk flour, 1 cup sugar, baking powder, and salt in a bowl; mix in milk, stirring just to moisten dry ingredients. Pour batter into prepared baking dish and distribute fruit mixture evenly over the batter.

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

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

Whisk flour, baking powder, and salt together in a bowl. Set aside.

Beat 1 cup sugar and butter together in a large bowl with an electric mixer until light and fluffy; add flour mixture, alternating with milk, until no large lumps remain. Transfer batter to a 9x13-inch baking dish.

Arrange blackberries over batter; sprinkle with remaining 1 cup sugar. Pour boiling water over top.

Bake in the preheated oven until batter is set and berries are soft, about 50 minutes.

Preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish.

Place blackberries, 1 ½ cups sugar, and cornstarch in a large saucepan; add water. Bring to a boil over high heat, stirring constantly until thickened, about 5 minutes. Transfer to the prepared baking dish.

Whisk flour, ⅔ cup sugar, baking powder, and salt together in a large bowl; cut in margarine with 2 knives or pastry blender until mixture is pea-sized. Stir in milk until a soft dough forms. Drop dough by spoonfuls on top blackberry mixture.

Bake in the preheated oven until golden brown, 30 to 45 minutes.

Preheat the oven to 450 degrees F (230 degrees C). Grease a 9x13-inch baking dish.

Combine blackberries, ½ cup sugar, and tapioca in a bowl; pour into the prepared baking dish. Combine baking mix and milk in a separate bowl; drop batter by the spoonful over cobbler.

Bake in the preheated oven for 15 minutes.

Meanwhile, boil water and remaining ½ cup sugar in a small saucepan over high heat; stir in butter and vanilla extract. Reduce heat to medium-low; simmer syrup 5 minutes. Drizzle vanilla syrup over cobbler; continue baking in the oven until syrup evaporates, about 5 minutes more.

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

Place the blackberries in a large saucepan with 1 cup of sugar. Dissolve the cornstarch in the cold water, and stir into the berries. Bring to a simmer over medium-high heat, and cook until bubbly and thickened, 3 to 5 minutes. Pour the blackberries into a 9x13-inch baking dish; set aside.

Whisk the flour with 1/2 cup sugar, baking powder, cinnamon, and salt in a mixing bowl. With a pastry cutter, cut in the cold butter until crumbly. Stir in the pecans, oats, and brown sugar until evenly blended. Stir in the hot water until evenly moistened. Drop the batter over the blackberries by the spoonful.

Bake in the preheated oven until the top is golden brown and the berries are bubbly, about 25 minutes.

Preheat the oven to 375 degrees F (190 degrees C). Spray an 8-inch or 9-inch square baking dish with nonstick cooking spray.

In a large bowl, gently stir the frozen blackberries together with 2 tablespoons sugar, lemon juice, and vanilla extract. Spread into the bottom of the prepared baking dish.

Combine flour, remaining 1 cup sugar, and egg together in a bowl until mixture resembles a coarse meal. Sprinkle mixture evenly over the blackberries. Drizzle melted butter evenly on top.

Bake in the preheated oven until lightly browned and bubbly, 35 to 40 minutes. Remove from the oven and let cool for 10 minutes. Serve warm topped with whipped topping.

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

Whisk 1 ½ cups sugar, cornstarch, and 1 pinch salt together in a small bowl; set aside.

Whisk flour, remaining 1 ½ cups sugar, baking powder, and remaining 1 pinch salt together in a large bowl; stir in butter until mixture resembles cornmeal. Stir in milk until moist.

Spread blackberries in an even layer in a 9x13-inch baking dish; spoon batter evenly over top. Sprinkle sugar-cornstarch mixture over batter; pour boiling water over top.

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

Preheat oven to 425 degrees F (220 degrees C). Lightly oil an 8-inch square or 8-inch round baking dish.

Combine blackberries and 1 cup sugar in a saucepan. Whisk warm water and cornstarch together in a bowl until smooth; stir into blackberries. Bring blackberry mixture to a boil, reduce heat to medium, and cook, stirring frequently, until berries break down and thicken, 5 to 10 minutes.

Whisk flour, 1/3 cup sugar, baking powder, and salt together in a bowl. Cut butter into flour mixture using a pastry cutter or your hands until mixture resembles coarse crumbs. Stir milk into flour-butter mixture until a smooth, thick batter forms.

Pour berry mixture into the prepared baking dish. Drop spoonfuls of batter over the berries.

Bake in the preheated oven until a firm and golden crust forms, 30 to 40 minutes.

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

Put butter in a 9x13-inch baking dish; place in the oven until butter melts, about 5 minutes. Whisk flour, sugar, milk, and baking powder together in a large bowl until smooth; pour over melted butter without stirring.

Stir fresh blackberries and blackberry jam together in a separate bowl; spoon mixture and any accumulated juices evenly over batter in the baking dish.

Bake in the preheated oven until blackberries are bubbling and cobbler is set, about 1 hour.

Preheat the oven to 325 degrees F (165 degrees C). Place butter in a (9x13-inch) baking dish; put dish in the preheating oven until butter is melted, 2 to 5 minutes. Remove dish from the oven.

Meanwhile, stir blackberries and 1 cup sugar together in a bowl; set aside until mixture becomes juicy, 5 to 10 minutes.

Combine remaining 1 cup sugar, milk, flour, baking powder, and salt in a large bowl until batter is smooth; pour over melted butter. Do not stir. Spoon blackberry mixture over batter.

Bake in the preheated oven until bubbling and cooked through, about 1 hour.

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

Cut the shortening into 2 cups of self-rising flour in a bowl with a pastry cutter until the shortening forms small pieces the size of peas. Add the water, 1 tablespoon at a time, just until the dough holds together and is workable. Divide the dough into 2 balls. On a well-floured surface, roll out a dough ball into a piece about 9 inches square and 1/4 inch thick. Lay the dough into the bottom of a 9x9-inch baking dish.

In the same bowl you used to mix the dough, pour the blackberries with their juice, 3/4 cup of sugar, and 1/3 cup of self-rising flour. Mix until the sugar has dissolved, and pour the filling over the crust. Roll out the remaining dough ball into a square about 9 inches square, and cut the dough into strips. Lay the strips over the filling. Cut the butter into thin slices, and lay the slices over the strips of dough. Sprinkle with 1/4 cup of sugar.

Bake in the preheated oven until the top crust is golden brown and the filling is bubbling, 30 to 40 minutes.

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

Place the blackberries in a mixing bowl, and sprinkle with lemon juice. Toss with 1 cup sugar and cornstarch until evenly coated. Place into the prepared baking dish, and arrange the cubes of butter on top. In a large bowl, whisk the flour, 1/4 cup sugar, cinnamon, salt, baking powder, and baking soda together. Cut in 1 cup of chilled, diced butter using a pastry cutter until the butter is in pieces no larger than a pea. Stir in the buttermilk until a batter has formed. Spoon the batter evenly over the blackberries. Brush the top of the batter with additional buttermilk to moisten, then sprinkle with the remaining 1/4 cup of sugar.

Bake in the preheated oven until the the fruit is tender, and the biscuit top is golden, about 25 minutes.

Put the blackberries, sugar, lemon zest, lemon juice, cinnamon, and cornstarch in a 9x9 baking dish. Stir to combine everything and make sure that the berries are all evenly coated with sugar.

Let sit for 30 minutes for the berries to macerate so that the sugar dissolves and the berries release their juices.

Vigorously whisk together the flour, 3 tablespoons of sugar, baking powder, and salt in a medium bowl. Cut the butter into the flour mixture with your fingers or a fork until the topping mixture resembles coarse crumbs.

Make a well in the center and stir in the milk and beaten egg until the dough is just moistened.

Scoop up the dough in large spoonfuls, and drop over the berries in the baking dish like cobblestones.

Bake for 30 minutes at 350°F, or until the berry mixture is bubbly and the topping is nicely browned.

Great served with whipped cream or vanilla ice cream.

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