Best Trisha Yearwoods Blackberry Cobbler Recipes

BLACKBERRY COBBLER

Steps:

• In medium bowl, stir together blackberries and sugar.
• Let stand about 20 minutes or until fruit syrup forms.
• Heat oven to 375°F
• In large bowl, stir together flour, baking powder, salt and milk.
• Stir in melted butter until blended.
• Spread in ungreased 8-inch square pan.
• Spoon blackberry mixture over batter.
• Bake 45 to 55 minutes or until dough rises and is golden.
• Serve warm with cream.

TRISHA YEARWOOD'S BLACKBERRY COBBLER

Steps:

• Preheat the oven to 450°. Grease an 8-inch square baking dish.
• In a medium saucepan, combine the sugar, 1 tablespoon flour, the berries and 1 cup water (if you use frozen blueberries, add 1 tablespoon fresh lemon juice to the simmered filling). Bring to a boil, lower the heat and simmer for 2 minutes; remove from the heat.
• In a medium bowl, rub the butter into the remaining 2 cups flour. Stir in the milk until a soft dough forms.
• Turn out the dough on a lightly floured surface. Pat into a square, then roll into an 8-inch square; cut into 6 long strips.
• Pour 1 cup of the berry mixture into the pan. Arrange 3 dough strips an equal distance apart over the blackberry mix.
• Bake until golden-brown, about 12 minutes, then remove from the oven and pour the remaining berry mixture over the baked strips. Arrange another layer of dough strips perpendicular to the first row and bake until golden-brown, about 12 minutes more.
• Let cool for about 20 minutes.
• Serve warm with the ice cream.

BLACKBERRY COBBLER

Steps:

• Heat oven to 375 degrees.
• Butter an 8-inch square baking dish. Add the berries and 1-1/2 T. of the sugar to dish and toss.
• In a large bowl, combine the pancake mix, milk, and eggs until no lumps remain. Pour the batter over the berries.
• Bake until the crust is golden and a toothpick inserted in the center comes out clean, about 30 minutes. Remove from oven. Let cool for 5 minutes.
• Sprinkle with the remaining sugar and serve with a dollop of whipped cream.

BUTTERY BLUEBERRY COBBLER

Steps:

• In a saucepan, combine the berries, lemon juice and 1/2 cup sugar. Bring to a boil; remove from the heat. Set aside. Place butter in an 11x7-in. baking dish; melt butter in a 350° oven. , In a small bowl, combine the remaining sugar with flour, baking powder, salt, milk and egg. Pour over melted butter. Do not stir. Spoon reserved berry mixture over batter. Do not stir., Bake at 350° for 40-45 minutes or until golden brown. Serve at room temperature with whipped cream or whipped topping.

BETTER THAN GRANNY'S BLACKBERRY COBBLER

Steps:

• Preheat oven to 375.
• In a large bowl stir together; berries, liqueur, sugar and corn starch.
• Let sit while you make the batter.
• In an ungreased 11x15" pan stir together well; flour, baking powder, salt, milk, vanilla, melted butter.
• Spread to cover bottom of pan evenly.
• Carefully spoon berry mixture over the batter to cover all.
• Bake for 45 minutes to one hour depending on glass or metal pan.
• I prefer glass as you can see the color of the batter as it cooks.
• Berries should be bubbling and bottom should look golden brown when done.
• Closer to 45-50 minutes for glass, 50-60 for metal.
• Place on a cooling rack for one hour.
• Serve warm with ice cream or cold with whipped cream.
• Is still very good the next day.

BLACKBERRY COBBLER

Steps:

• Preheat the oven to 450 degrees F. Butter a 1-quart casserole dish or baking pan.
• Combine the sugar with 1 tablespoon of the flour, the berries and 1 cup of water in a medium saucepan. Bring to a boil, reduce the heat and simmer for 2 minutes. Remove from the heat and set aside.
• In a medium bowl, use a pastry blender or two knives to cut the butter into the remaining 2 cups of flour until small crumbles start to form. Slowly stir in the milk, adding just enough so a soft dough starts to form and isn't sticking to the sides of the bowl. Once formed, place the dough on a lightly floured cutting board and use your hands to pat it into a square. With a rolling pin, roll the dough to 1/2 inch thick and then cut the dough into 2-inch-wide strips.
• Pour 1 cup of the blackberry mixture into the bottom of the buttered dish. Closely line half of the dough strips on top of the blackberry mixture. Bake for 12 minutes or until the dough starts to brown. Remove from the oven and pour the remaining berry mixture over the baked strips. Closely line another layer of dough strips on top and bake for another 12 minutes or until the dough has browned. Serve warm with a scoop of vanilla ice cream.

DELUXE BLACKBERRY COBBLER

Steps:

• In a mixing bowl, combine the cream cheese and butter.
• Combine the flour and salt in another bowl; stir into the cream cheese mixture.
• Pour the orange juice over the cream cheese/flour mixture.
• Stir with a fork just until moistened; shape into a ball and chill for 1 hour.
• Preheat the oven to 425 degrees.
• Divide the dough in half and press one half on the bottom and sides of a greased 1 1/2 quart baking dish.
• The dough should come to within 1 inch of the top of the dish.
• In a saucepan, combine the blackberries, sugar, apples, lemon juice, lemon rind, and vanilla; bring to a boil and let boil for 10 minutes.
• Pour over the crust in the prepared baking dish.
• With the remaining dough half, shape irregular pieces about 1/4" thick.
• Place the dough pieces on top of the fruit in a patchwork fashion, leaving some fruit exposed.
• Dot with the remaining 1 T butter.
• Bake at 425 degrees for 40 minutes or until the cobbler is golden.
• Serve warm in dessert dishes with a scoop of vanilla ice cream on top.

BLACKBERRY COBBLER

Steps:

• Place butter in a 9x9 pan in a 350 degree oven.
• While butter is melting, mix flour, sugar and milk. Batter will be lumpy.
• Pour batter into pan with butter.
• Top with fruit.
• Cook until brown and sides pull away. (About 30 minutes).

QUICK & EASY TENNTUCKY BLACKBERRY COBBLER

Steps:

• Whisk together 1 cup sugar, flour, and milk until just blended.
• Whisk in melted butter.
• Pour batter into a generously greased 12 x 8 inch baking dish.
• Sprinkle blackberries and remaining 1/4 Cup sugar evenly over batter.
• Bake at 350 degrees for 1 hour or until golden brown and bubbly.
• Serve with vanilla ice cream or cool whip.