Best Bumbleberry Cobbler Recipes

BUMBLEBERRY COBBLER

Steps:

• Fruit: Combine all ingredients.
• Mix well, spread in greased 9 inch square cake pan or baking dish.
• Topping: combine flour splenda, baking powder and salt in mixing bowl.
• Cut in butter with pastry blender until mixture is crumbly.
• Add milk, stirring until moistened.
• Drop by spoonfuls of batter over fruit, spreading lightly to cover surface.
• Place pan on piece of foil to catch any drips that boil over.
• Bake at 400f degrees for 25 to 30 minutes, or until top is golden.
• Serve warm.
• (Vary the berries to suit your own personal taste and what's in season).

BUMBLEBERRY CRUMBLE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix flour and sugar in a food processor. Cut in butter until mixture resembles coarse bread crumbs. Stir in egg until pastry is well blended.
• Press 1/2 the pastry mixture into the bottom and up the sides of a 9-inch pie pan, pushing firmly to make an even layer. Reserve remaining pastry mixture to sprinkle on top of filling.
• Mix berries, sugar, and flour in a bowl until well blended. Spoon filling into bottom crust. Sprinkle reserved pastry mixture on top of fruit.
• Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake until top is golden brown, 45 to 50 minutes more.

JUMBLEBERRY COBBLER

Steps:

• 1. Combine filling ingredients and mix well.
• 2. Pour into greased 2 qt. casserole dish.
• 3. For the topping, combine flour, sugar, and egg.
• 4. Sprinkle over fruit filling.
• 5. Drizzle melted butter over the topping.
• 6. Bake at 350° for 1 hour. Serve warm with vanilla ice cream.
• 7. NOTE: I used 2 bags of frozen mixed berries that included blackberries, raspberries, blueberries and strawberries, which was equal to about 4 cups of berries, a Granny Smith apple and the rhubarb, so I increased the sugar, flour and lemon juice by half. For the topping, I increased the ingredients by half as well, using 1 1/2 c. flour, 1 1/2 c. sugar, 2 eggs. 4-5 Tbsp butter would probably be plenty for this amount (I used 8, and it was way too much)