Best Blackberry Cobblers Recipes

BLACKBERRY COBBLERS CUPS AND BLACKBERRY UPSIDE-DOWN CAKE

Blackberry Cobblers Cups and Blackberry Upside-Down Cake image

With this recipes you can prepare 8-12 Blackberry cobblers cups (depending on the size) or a big blackberry upside-down cake.

Provided by Artandkitchen

Categories Dessert

Time 40m

Yield 8 cups or one cake

Number Of Ingredients 13

Ingredients

4 cups fresh blackberries
3/4 cup water
1 cup sugar (or better less if you use really sweet blackberries or other fruits)
3 tablespoons cornstarch (for cups 2 tablespoons are enough)
1 tablespoon butter
1 cup whole wheat flour
2 tablespoons sugar (corresponds to 40 g, if you prefere use more)
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter, cut into small pieces
1/4 cup milk
2 tablespoons Amaretto (optional)
1 egg, lightly beaten

Steps:

Preheat the oven to 400 degrees.
For the topping: In a medium bowl whisk together flour, sugar, baking powder and salt. Cut in the butter using 2 knives or a pastry cutter until many small pebble-sized pieces are formed. In a small bowl whisk together milk, egg and Amaretto . Add this mixture to the dry ingredients and mix until just moistened. Do not over mix.
For the filling: In pot heat 1/4 cup water with sugar (medium heat). When it begins to boil add 2 cups of blackberries and stir shortly. Mix together 1/2 cup of water and the cornstarch. Add this to the hot berries, stir again until it thickens. Take away from heat source, add remaining berries and butter. Stirr shortly.
For the cups: Fill 1/2 of your cups with the berry mixture and top with 1 tablespoon topping. The exactly amount of cups you need depends on the cup size. Bake 15-20 minutes or until golden. Serve warm or cold.
For the upside-down cake: Cover the bottom of your baking mold with baking paper. Grease bottom and sides of the mold. Poor filling and spoon topping on it. Bake 15-20 minutes or until golden. Cool completely and refrigerate at least 2 hours. Remove sides, invert carefully on cake dish and remove bottom and baking paper.

BLACKBERRY COBBLERS

Blackberry Cobblers image

A cobbler you don't have to share? Now that's special! This luscious blackberry cobbler recipe yields four perfectly portioned, ramekin-size servings.

Provided by My Food and Family

Categories Fruit Recipes

Time 1h40m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1/2 cup flour
1/4 cup cold butter, cut into small pieces
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
2 cups blackberries
1 Tbsp. MINUTE Tapioca
3 Tbsp. sugar, divided
1 egg yolk, beaten

Steps:

Place flour in medium bowl. Cut in butter and cream cheese with pastry blender or 2 knives until mixture resembles coarse crumbs. Shape dough into ball; flatten slightly. Wrap tightly with plastic wrap. Refrigerate 30 min.
Meanwhile, combine blackberries, tapioca and 2 Tbsp. sugar; spoon into 4 ramekins. Let stand until ready to use.
Heat oven to 375ºF. Divide dough in 4 equal pieces. Place 1 dough piece on sheet of waxed paper. Fold waxed paper over top of dough; press with palm of hand into 3-1/2-inch round. Gently press dough rounds over filled ramekins. Brush with egg yolk; sprinkle with remaining sugar. Cut slits in dough to allow steam to escape. Place on baking sheet.
Bake 25 min. or until golden brown.

Nutrition Facts : Calories 300, Fat 18 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 95 mg, Sodium 150 mg, Carbohydrate 31 g, Fiber 4 g, Sugar 15 g, Protein 4 g