Best Wild Blackberry And Apple Crumblecobbler Recipes

APPLE BERRY COBBLER

Steps:

• Preheat the oven to 375 degrees F.
• Whisk together the flour, baking powder, salt and 1 cup granulated sugar in a bowl. Stir in the half-and-half, mixing just until combined.
• Add the butter to a 9-by-13-inch baking dish, tilting to coat evenly. Pour the batter over the butter in the baking dish, then set aside.
• Bring the berries, brown sugar, lemon juice, cinnamon, nutmeg, apples, 2 tablespoons water and the remaining 1/2 cup granulated sugar to a boil. Cook for 2 minutes more. Pour the fruit and syrup over the batter in the baking dish without disturbing the batter layer.
• Bake until golden brown and puffed on top, 45 to 50 minutes. Let cool slightly before serving.

APPLE & BLACKBERRY CRUMBLE

Steps:

• Heat oven to 190C/170C fan/gas 5. Tip 120g plain flour and 60g caster sugar into a large bowl.
• Add 60g unsalted butter, then rub into the flour using your fingertips to make a light breadcrumb texture. Do not overwork it or the crumble will become heavy.
• Sprinkle the mixture evenly over a baking sheet and bake for 15 mins or until lightly coloured.
• Meanwhile, for the compote, peel, core and cut 300g Braeburn apples into 2cm dice.
• Put 30g unsalted butter and 30g demerara sugar in a medium saucepan and melt together over a medium heat. Cook for 3 mins until the mixture turns to a light caramel.
• Stir in the apples and cook for 3 mins. Add 115g blackberries and ¼ tsp ground cinnamon, and cook for 3 mins more.
• Cover, remove from the heat, then leave for 2-3 mins to continue cooking in the warmth of the pan.
• To serve, spoon the warm fruit into an ovenproof gratin dish, top with the crumble mix, then reheat in the oven for 5-10 mins. Serve with vanilla ice cream.

BLACKBERRY AND APPLE CRUMBLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Slice apples and place in a saucepan with water and 3 tablespoons sugar. Heat over medium-low heat for 5 minutes, stirring every minute to prevent sticking. Stir in blackberries and taste, adjusting sugar if necessary. Make sure apples get thoroughly coated with blackberry juice. Cook for about 3 minutes; mixture will still be runny. Pour into a 2-quart casserole dish and allow to cool slightly.
• Meanwhile, combine flour, sugar, and butter for crumble topping in a mixing bowl. Mix with an electric mixer or your fingers until it resembles bread crumbs. Pile the crumble topping evenly over the fruit.
• Cook in the preheated oven until golden brown, 20 to 25 minutes.

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.

WILD BLACKBERRY AND APPLE CRUMBLE/COBBLER

Steps:

• Preheat oven to 180C/375F/Gas 5.
• Mix the fruit, apple juice and almond extract and place it in a small-medium sized oven pan.
• Mix the sugar, flour, oates and almonds. Then rub in the butter until you get a crumbly mixture.
• Spread the crumble over the top of the fruit.
• Bake for 20-30 minutes until the fruit is bubbling and the crumble golden.

APPLE BLACKBERRY CRUMBLE

Steps:

• Preheat your oven to 375°F (190°C) and butter or grease your eight individual ramekins or either a 2 qt baking dish or 9 x 13 baking pan. *The filling should cover the bottom of the flat baking dish adequately but not be deeper than approx 1 1/2 inches.
• In a large bowl, combine the chopped apples with enough lemon juice to coat the sliced and cut apples (to prevent browning and add flavor). Add the lemon zest and sugar, stir to coat thoroughly. Then add the blackberries and stir them in gently.
• Portion the filling out into your prepared ramekins or baking dish.
• To make the crumble topping, combine the almond flour, quick oats, and brown sugar in a medium bowl. Add the melted butter and use a fork to coat the dry mixture. Break up any chunks and stir until you have a good crumbly appearance.
• Use the fork to help spread the crumble topping over the fruit filling in your individual portions or baking dish. Transfer to the middle rack of your preheated oven and bake at 375° F (190°C) for approximately 40-45 minutes, or until bubbly and golden.
• Remove from the oven and allow to cool for 10-15 minutes before serving.

CRUMBLY BLACKBERRY COBBLER

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a saucepan, whisk the cornstarch with 1/4 cup of cold water until thoroughly combined and smooth. Stir in the blackberries, white sugar, and 1/2 cup brown sugar, and bring to a boil over medium heat. Stir until the filling thickens, about 2 minutes, then remove from heat and stir in vanilla extract. Pour into a 9x13-inch baking dish; set aside.
• In a bowl, mix the cornflakes crumbs, flour, rolled oats, 1/3 cup brown sugar, pumpkin pie spice, and salt. Cut in 1/4 cup of butter with a pastry cutter until the mixture resembles coarse crumbs; stir in water, 1 tablespoon at a time, just until the crust begins to hold together. Sprinkle the crust over the berries, and drizzle with melted butter.
• Bake the cobbler in the preheated oven until the crust begins to brown, about 10 minutes. Turn the oven's broiler on, and broil the cobbler until the crust is golden brown, about 2 more minutes.

BLACKBERRY CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine oats, brown sugar, and 1/2 cup flour in a bowl. Cut butter into oat mixture using a pastry blender until mixture is moistened and crumbly.
• Spread blackberries into an 8-inch square baking dish and mix in the remaining 1/4 cup flour until berries are coated. Sprinkle crumb topping over berries.
• Bake in the preheated oven until golden brown, 35 to 40 minutes.