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I am in need of a quick and easy Blackberry Cobbler recipe. I've got more Blackberrys and Black Raspberrys than I know what to do with, so I figured I'd bake something.
I thought I could buy the store bought dough, and then go from there.
I am not a baking expert by any means so a simple, flavorful recipe would be best.

btw, I ain't a health nut...so plenty of sugar, salt, butter,cinnamon, vanilla etc. is o.k by me.

-Thanks
 

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Here is a recipe for fruit crisp:

Mix 1 cup of flour with 1 cup of sugar, and cut into it 1 stick of butter pretty finely,

Mix the fruit with sugar to taste: A LITTLE lemon juice will brighten the flavor if the sugared fruit tastes bland, and then you will need more sugar to counteract the lemon.

Put the fruit in a pan, top GENEROUSLY with the crumb topping, and bake at 450 degrees until the topping is brown (45 minutes to 1 hour 15 minutes).

Serve warm, PERHAPS with ice cream.

YUM!
 

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Terri said:
Here is a recipe for fruit crisp:

Mix 1 cup of flour with 1 cup of sugar, and cut into it 1 stick of butter pretty finely,

Mix the fruit with sugar to taste: A LITTLE lemon juice will brighten the flavor if the sugared fruit tastes bland, and then you will need more sugar to counteract the lemon.

Put the fruit in a pan, top GENEROUSLY with the crumb topping, and bake at 450 degrees until the topping is brown (45 minutes to 1 hour 15 minutes).

Serve warm, PERHAPS with ice cream.

YUM!
I agree with your recipe Terri except I would add a few tbsp of flour to the berries to firm them up. Juicy pie, no flour. Firmer pie, add flour.

Just my two cents. :)
 

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I never use a recipe. Just flavour the berries with sugar to taste and maybe a little lemon juice. Pour into baking dish.

Cut a couple sticks of butter in with some oats, flour and sugar, adding a little here and a little there till it tastes good, cover the berries with the topping, and bake..YUM!
 

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CREAMY BLACKBERRY PIE
FILLING: a c. flour
3 c. blackberries c tsp. salt
1 unbaked 9" pastry shell 2 beaten eggs
1 c. sugar ½ c. sour cream
TOPPING:
½ c. flour ½ c. sugar
3-4 Tbsp. butter Blackberries for garnish
Place blackberries in pastry shell & set aside. Combine sugar,
flour and salt. Add eggs and sour cream and stir until blended.
Spoon over blackberries.
Combine ½ c. flour and ½ c. sugar. Cut in margarine
and blend until it resembles coarse meal. Sprinkle evenly
over sour cream mixture and bake at 350E for 50 to 55
minutes until lightly brown.
Garnish with blackberries.
 

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FRUIT PASTRY
2 cans crescent rolls 1 Tbsp. lemon juice
¾-1 c. powdered sugar 1 egg
8 oz. pkg. cream cheese (low fat/no fat)
¼ c. granulated sugar 1 c. fresh berries
1 c. water (blackberries,
2 Tbsp. cornstarch cherries,
strawberries,
raspberries)
Roll out one can crescent rolls on floured surface & place in 9x13
pan. (Don’t roll too thin, substance is needed for base of pastry).
Mix softened cream cheese, egg, powdered sugar and lemon juice
together and spread on top of pastry.
Thicken fresh fruit by adding water, granulated sugar (amount
depends on how sour the fruit is), and cornstarch and cooking until
thickened. Spread on top of cream cheese.
Roll out remaining can of crescent rolls and cut into strips to make
lattice top. Bake according to directions on crescent roll container.
Cut into squares and serve.
 

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LEMON-BLACKBERRY
CUSTARD CAKES
1 pint blackberries
3 tablespoons butter, melted
3 lemons, juiced (about ½ cup)
3 large eggs, separated
¼ teaspoon lemon zest
6 tablespoons flour
1 cup sugar, plus 3 tablespoons
1 cup milk
Place half of the berries, 1 tablespoon lemon juice and 3 tablespoons sugar in a
food processor and blend. Strain out seeds and set aside.
Butter top edges of 6 ramekins or small custard dishes. Whisk egg yolks and ¾
cup sugar in a large bowl. Add flour and milk, alternating a little at a time.
Add remaining lemon juice, zest and melted butter. Set aside.
Beat egg whites in a large bowl until very frothy and slowly add remaining sugar
(¼ cup) while beating. Beat until whites are stiff peaks, about 2 minutes more.
Fold whites gradually into the b atter.
Place the ramekins in a baking dish and fill each almost to the top with batter.
Add a teaspoon of the berry mixture on top of each and swirl in with a toothpick.
Place pan in a 350° oven and add boiling water to the baking dish, a little more
than half-way up the sides of the ramekins.
Bake for 40 minutes or until golden yellow and set.
Remove ramekins from water and let cool slightly on a rack before serving.
Serve warm with the remaining berries and fresh cream, if desired. Serves 6.
 

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Discussion Starter #9
Nice.
I think I can handle trying one of these recipes.
 

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Melt 3/4 stick butter in baking dish(Glass square).Mix together: 1 cup flour,3/4 cup sugar,2 teaspoons baking powder,3/4 cup milk.Pour batter over melted butter in pan.Top with sugared fruit (2-3 cup fruit mixed with 1 cup sugar).Bake at 375 for about 30 minutes or til golden brown.-- Yummy and easy.Good with milk or topped with ice cream.----Robin
 

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Mine is simple
Place blackberries in a pan with a little water and sugar to taste I use about 2 cups of black berries with a 1/4 cup of water and a tablespoon or so of sugar. Cook for a little but don't let them get to soft the goal is to get the sugar to melt into them.

Place in pan, since it's dh and I this makes an 8x8. Spread 1 box of yellow Jiffy cake mix over the top. Melt 1/2 stick of butter and drizzle over the top. Bake about 25 minutes until brown at 350.

This is the topping for a dump cake but it works great.
 

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I put the berries in the bottom of a pan, sprinkle about a half cup of sugar over them then a wee bit (prolly not even a tsp) of cornstarch over that...and mix it all up to coat all the berries with the sugar, then I mix a cup of flour, a cup of sugar and a cup of milk making a batter and pour over the berries and then dot the top with pats of butter and bake until golden brown, the crust fluffs up..YUMMY and now I wish I had some of your berries...LOL
 

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Since you are not a baker use referaged biscuits in your pie. Break them into 1/2 inchpeices and use them in the berry to make extra crust in the pie. Use the recipie that ArkansasLady posted except use the biscuits instead of making a crust. The buiskets will have the falvor of the berry coked throuth them and are the best part of the cobler.
 

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Blackberry Cobbler
Melt a stick of butter in bottom of your baking pan.
Mix 1 cup flour
1 cup sugar
2/3 cup milk
2 teaspoons baking powder.
Spoon the batter over the butter. Sweeten your
blackberries with a cup or cup and 1/2 of sugar,
add a couple (2) TBSP corn starch to thicken
and pour over the batter.
bake at 350 degrees at least 50 minutes or
so,until golden brown. You can use any kind
of fruit with this, even a large can of sliced peaches.
I always like to sprinkle a little cinnamon,sugar on top.
 

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I found this easy one and decided to share.
It's quick and easy for those busy days.

1 to 1 1/2 quart of berries in bottom of dish
1/2 - 1 cup of sugar sprinkled over berries (sweeten to taste)
1 tablespoon of cornstarch stirred into berries and sugar (thickens cobbler)
1 package (roll)of sugar cookie dough

Break up cookie dough into peices and drop over berries
Bake @375 until dough is crusted and done.

ENJOY!
 
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