Best Raspberry Blueberry Cobbler Recipes

RASPBERRY AND BLUEBERRY COBBLER

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Mix flour, 1/2 cup sugar, baking powder, and salt in a bowl; mash butter into the flour mixture until crumbly. Stir boiling water into the flour mixture to form a dough.
• Dissolve cornstarch in cold water in a separate large bowl. Stir blueberries, raspberries, 3/4 cup sugar, and lemon juice into the cornstarch mixture; transfer to a cast-iron skillet and bring to a boil, stirring frequently. Drop dough into the skillet by the spoonful. Put skillet onto the prepared baking sheet.
• Bake in preheated oven until the topping is golden brown, about 25 minutes.

BLUEBERRY, RASPBERRY & BLACKBERRY COBBLER

Steps:

• Place flour in large bowl. Cut in cream cheese and 6 Tbsp. butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Shape into ball; wrap tightly. Refrigerate 1 hour.
• Meanwhile, toss berries with sugar, tapioca and cinnamon. Let stand at room temperature until ready to use.
• Heat oven to 400ºF. Spoon berry mixture into 1-1/2-qt. round casserole sprayed with cooking spray; dot with remaining butter. Place pastry on lightly floured surface; roll into round 1 inch larger than diameter of top of casserole dish. Place over fruit; flute edge, sealing pastry to edge of dish. Cut several slits in pastry to permit steam to escape.
• Bake 40 min. or until crust is golden brown. Cool slightly before serving topped with COOL WHIP.

RASPBERRY-BLUEBERRY COBBLER

Steps:

• 1. Line a 3 quart casserole with one of the pie crusts; line crust up sides as well as on bottom of dish. Pour washed, drained berries on top. Mix sugars, flour, salt, cinnamon, egg yolks, and butter; mixture should be moist and crumbly.
• 2. Pour on top of fruit evenly. Cut remaining pie crust into strips and lay diagonally on top of cobbler. May sprinkle additional sugar lightly on top before baking, if desired. Bake in a 425 degree oven 15 minutes, reduce heat to 350 degrees and bake 45 minutes to an hour, until done.

CRANBERRY, BLUEBERRY, & RASPBERRY COBBLER

Steps:

• Preheat oven to 400F. Spray 8 inch square baking dish with nonstick cooking spray.
• Combine cranberries, blueberries, raspberries, 1 cup sugar, cornstarch, and orange peel in medium bowl; toss to coat. Spoon into prepared baking dish.
• Combine cornmeal, flour, 2 tablespoons sugar, chili powder, baking powder, baking soda, and salt in medium bowl; mix well. Whisk buttermilk, egg, and butter in small bowl. Add to cornmeal mixture; stir just until moistened. Pour batter over fruit mixture, spreading evenly and leaving small border (about 1/2 inch) around edges of baking dish.
• Bake in center of oven about 35 minutes or until filling is thick and bubbly and cornbread topping is golden brown. Let stand 30 minutes before serving,

RASPBERRY/BLUEBERRY COBBLER RECIPE - (4.5/5)

Steps:

• 1. Pour pie filling into a cake pan, large glass pie pan or decorative ceramic baking dish. Alternatively divide pie filling among small ramekins, filling them half full. My ramekins are 3 1/2 inches in diameter and I can make 6 cobblers from one recipe. The number will depend on the size of your ramekins. 2. Combine melted butter, flour, sugar and salt, add optional ingredients, as desired. Mix with a fork until large wet crumbs form.You an add a tiny bit of extra flour if crumbs are to wet to scatter. Scatter crumbs with your hand over the top of the fruit, breaking up any large clumps, dividing evenly if using ramekins. Bake on a baking sheet for 20-25 minutes or until crumbs are golden and fruit mixture is starting to bubble. Serve warm with a scoop of vanilla ice cream, dollop of whipped cream or a drizzle of fresh sweet cream. Enjoy!