BLACKBERRY COBBLER FILLING RECIPES
EASY BLACKBERRY COBBLER RECIPE - PILLSBURY.COM
One look at this Easy Blackberry Cobbler and we’re already drooling. The juicy berries, the tender cobbler topping, the scoop of creamy vanilla ice cream on top? It’s no wonder this dessert recipe has a five-star rating, and we couldn’t love it more if we tried.
Provided by Pillsbury Kitchens
Total Time 1 hours 5 minutes
Prep Time 10 minutes
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Lightly grease 8-inch square (2-quart) glass baking dish with shortening or cooking spray. Place blackberries in dish; drizzle with lemon juice.
- In medium bowl, stir egg, sugar and flour until mixture looks like coarse meal. Sprinkle over fruit. Drizzle melted butter over topping.
- Bake 40 to 45 minutes or until topping is lightly browned and filling is bubbly. Cool 10 minutes. Serve warm with ice cream.
Nutrition Facts : Calories 368 , CarbohydrateContent 63 g, FatContent 2 1/2 , FiberContent 5 g, ProteinContent 4 g, SaturatedFatContent 8 g, ServingSize 1 Serving, SodiumContent 114 mg
BEST BLACKBERRY COBBLER RECIPE: HOW TO MAKE IT
I’ve tweaked this recipe a few times, and everyone enjoys it. You can use frozen blackberries, but fresh are best. The lime zest really complements the sweet fruit, and the sour cream pastry is delightful. —Kimberly Reisinger, Spring, Texas
Provided by Taste of Home
Categories Desserts
Total Time 60 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- Place the blackberries in a large bowl. Combine the sugar, cornstarch and lime zest; sprinkle over berries and gently toss to coat. Pour into a greased 9-in. square baking dish., In a large bowl, combine the flour, 2 tablespoons sugar, baking powder, salt and baking soda; cut in 5 tablespoons butter until crumbly. Combine sour cream and heavy cream; gradually add to crumb mixture, tossing with a fork until mixture forms a ball. , Roll out to fit top of baking dish; place pastry over filling. Trim and seal edges; cut slits in top. Melt remaining butter; brush over pastry. Sprinkle with remaining sugar., Bake, uncovered, at 375° for 30 minutes. Cover and bake 15-20 minutes longer or until filling is bubbly and crust is golden brown. Cool for 15 minutes before serving.
Nutrition Facts : Calories 354 calories, FatContent 16g fat (10g saturated fat), CholesterolContent 47mg cholesterol, SodiumContent 337mg sodium, CarbohydrateContent 50g carbohydrate (26g sugars, FiberContent 6g fiber), ProteinContent 4g protein.
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GLUTEN-FREE BLACKBERRY COBBLER - EASY GLUTEN-FREE RECIPES ...
Gluten-Free Blackberry Cobbler with fresh or frozen blackberries baked under a flaky, biscuit-like crust.
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Reviews 5
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From glutenfreepalate.com
Reviews 5
Total Time 53 minutes
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Calories 238 calories per serving
- Remove from the oven and let cool for at least 10 minutes before serving.
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Total Time 80 minutes
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DOUBLE CRUSTED PEACH COBBLER RECIPE - FOOD NETWORK
From foodnetwork.com
Reviews 4.4
Total Time 2 hours 0 minutes
Category dessert
Cuisine american
Reviews 4.4
Total Time 2 hours 0 minutes
Category dessert
Cuisine american
- Place half of the peach mixture in the bottom of a 9-inch square buttered baking dish using a slotted spoon. Top the peaches with 1 layer of dough. Place on a baking sheet and bake until the crust is light golden brown. Remove from the oven and top the crust with the remaining peaches and cover with the other crust. Brush the top crust with heavy cream, sprinkle with sugar, and return to the oven. Bake until the crust is golden brown and the juices are bubbly. Let cool for at least 30 minutes before cutting and serving.
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DOUBLE CRUSTED PEACH COBBLER RECIPE | FOOD NETWORK
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Reviews 4.4
Total Time 2 hours 0 minutes
Category dessert
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- Place half of the peach mixture in the bottom of a 9-inch square buttered baking dish using a slotted spoon. Top the peaches with 1 layer of dough. Place on a baking sheet and bake until the crust is light golden brown. Remove from the oven and top the crust with the remaining peaches and cover with the other crust. Brush the top crust with heavy cream, sprinkle with sugar, and return to the oven. Bake until the crust is golden brown and the juices are bubbly. Let cool for at least 30 minutes before cutting and serving.
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