I need a great recipe for blackberry cobbler!?!?! please and thank you!!!?!
I need a great recipe for blackberry cobbler!?!?! please and thank you!!!?
I have about 2 cups of blackberries and i know that i need more but how much..........and then i need a great recipe that makes it really sweet and good to eat!!!!
please and thank you!!!
Answers:
You probably will need at least 2 1/2 more cups for a good cobbler. And remember, a real cobbler has only a top crust.
Preheat oven to 375 degrees.
Take 1/2 cup of the berries, remove stems and rinse. Put the berries and 1/2 cup of water and 1/2 cup of sugar in a pan and boil on top of stove for 3 minutes at a rolling boil.
Remove from heat and crush the berries. You should have a syrup from this.
Make sure that the balance of the berries have been stemmed and rinsed and pour the syrup over the berries.
Mix together 11/2 cup sugar and two tablespoons of corn starch. Pour over the berry and syrup mixture and fold into the berries so that they are as evenly coated as possible.
Pour mixture into a baking dish of your preference.
Top with your own recipe for pie crust, or you may use a purchased one.
Bake 45 minutes or until crust is browned and berries are bubbling. Sometimes it takes a little longer depending upon how accurate your oven temperature is, so don't let it burn.
This is how my grandmother made it. It was really good served hot with French Vanilla Ice Cream.
I recommned that you don't do blackberry cobbler. Blackberries have too many seeds. Make blackberry jam or thick syrup, strain out the seeds, and put the jam or syrup on biscuits or pound cake or angel food cake or pancakes...
Go to www.allrecipies.com. They'll have about a hundred variations of what you're looking for.
Good luck! (:
Blackberry Cobbler Recipe
INGREDIENTS:
1/4 cup butter, softened
1/3 cup sugar
1 cup sifted all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 cups blackberries
/2 cup sugar
sugar for sprinkling
PREPARATION:
Cream butter and 1/3 cup sugar until light and fluffy. Sift together the flour, baking powder, and salt. Add dry ingredients to creamed mixture alternately with the milk; beat until smooth. In a separate bowl, combine blackberries, 1/2 cup sugar Put fruit mixture in a buttered 9-inch round cake pan. Pour batter over the fruit. Sprinkle with a little sugar. Bake at 375° for 45 to 50 minutes. Serve with cream or ice cream.
2 c. sugar
1/3 c. butter
2 c. flour
2 tsp. baking powder
1 tsp. salt
1 c. milk
2 c. blackberries
2 c. boiling water
Cream 1 cup sugar and butter then add flour, baking powder, salt and milk. Mix well and pour into 12 x 8 x 2 inch pan. Pour the blackberries over batter and sprinkle with remaining sugar. Pour the boiling water over the top. Bake at 350 degrees for 45 to 55 minutes until golden brown. Serve hot or cold. May be served with cream.
BLACKBERRY COBBLER (You'll need 6 to 8 cups berries):
Preheat oven to 425 degrees.
In a bowl, combine:
1/2 to 1 cup sugar (depending on how sweet you want it)
1/2 cup all-purpose flour
1/2 teaspoon lemon juice
6 to 8 cups blackberries
Pour this mixture into a 9 by 13 by 2 inch baking dish. Dot with 1/2 stick of butter, cut into pieces.
Make a crust of:
2 cups all-purpose flour
1 teaspoon salt
2/3 cups solid vegetable shortening (Crisco)
5 to 6 tablespoons ice cold water
In a bowl, mix the flour and salt. Cut in the Crisco until it becomes crumbly, like cornmeal, but don't overwork it. Add the ice water a little at a time until the dough just holds together. Again, don't overwork it as it will make it tough.
Roll this dough out on a lightly floured surface until it's about 1/4 inch thick. Cut into 2 inch wide strips and place the strips over berry mixture in dish in a latticework fashion. Bake
for about 45 minutes, or until filling is bubbly and crust is golden brown.