1.. Blackberry Cobbler
3 pints (6 cups ) of fresh berries rinsed and drained.
3 Tbsps of butter or Margarine
2/3 cup of sugar
1 cup all-purpose flour
1 tsp. baking powder
1/3 cup milk
Preheat oven to 375 degrees. melt butter, and put into baking dish pour fruit into the baking dish and mix all other ingredients together until blended. Then pour on top of berries. Bake 35-40 minutes or until the crust is golden brown. serve warm with ice cream or whipped cream.
Hints: You can use self rising flour instead of baking powder and all purpose flour. Also you can mix the berries into the flour mix before pouring into the baking dish.
2.. Blackberry Dumplings:
1/2 cup self rising flour 1/4 cup sugar
1/4 tsp salt 1/4 cup skim milk
2 cups fresh blackberries 2/3 cup water
1/8 tsp nutmeg
Combine flour,2 tablespoons sugar and salt. Stir well.Stir in milk and set aside.
Combine blackberries, remaining sugar and water in heavy dutch oven or heavy pan, stir well. Bring to a boil and drop the dough in balls into the boiling mixture; sprinkle with nutmeg. cook over medium heat for about 10 minutes, or until dumplings are done. Serves about 4 people.
Lazy Man’s Pie
1 Cup Self Rising Flour 1 Cup Sugar
1 Cup Milk 1/2 Stick Butter or Margarine (4 tbls )
2 Cups Cooked Blackberries
put the berries in bottom of baking dish and mix all other ingredients together in blender until smooth and pour over berries. Bake at 300 Degrees for 45 minutes.
Blueberry or Blackberry Pie…. it is great for each
1) 1 cup sugar
2) 3 Tbs. cornstarch
3) pinch of salt
4) 1 cup cold water
5) 4 cups of berries
6) 1 Tbs. of lemon juice
7) 1 Tbs butter or margarine
- Bake a pie shell (punch full of holes first) start the temp at 425 degrees, turn down as necessary.
2. In a pot combine sugar, cornstarch, pinch of Salt, and blend with whisk until mixed. Add cold water and blend well. Bring to boil, stirring frequently. Let cook about 2 minutes then add 1 cup berries. Bring to boil, turn down and let simmer 15 minutes, stirring occasionally.
3. Then add lemon juice and butter, Stir together. Add last three cups of berries and mix well. Pour into pie crust, Cool, slice and serve with whip cream.
Personally I prefer better with Ice cream or plain instead of whipped cream.
For the topping:
- ¼ cup flour 2) ¼ cup sugar 3) 2 tablespoons unsalted butter, chilled
For the buckle
- 2 tablespoons butter for greasing ramekins 2) 2 tablespoons flour for coating ramekins
3) 8 tablespoons butter 4) 2 tablespoons heavy cream
5) 1 teaspoon vanilla extract 6) 2 tablespoons brandy
7) 2 eggs 8) 1¼ cups sugar
9) 2¼ cups flour 10) 1½ teaspoons baking powder
11) ½ teaspoon kosher salt 12) 1 pound blackberries
To make topping, combine flour, sugar, and butter and crumble with your fingers until it resembles coarse meal. Place in refrigerator for 20 minutes.
Preheat oven to 375 degrees. Butter and flour six ramekins. Gently heat butter and cream in a small saucepan until the butter melts. Remove from heat. Add vanilla extract and brandy. In a small mixing bowl, whisk eggs with sugar until eggs lighten in color. Add butter and cream mixture to eggs and sugar. In a medium bowl, mix together flour, baking powder, and kosher salt. Slowly pour wet ingredients into dry ingredients, whisking to combine. Batter should be a little thicker than a pancake batter. Add flour or heavy cream to correct, if necessary. Fold in blackberries. Distribute batter among ramekins. Then distribute topping over each ramekin. Place in oven for 45 minutes or until golden brown on top and substantially risen. Remove, let cool, and enjoy.
Simple Blackberry Syrup
- 10 cups blackberries fresh or frozen
- 10 cups sugar
- 5 cups water
In a small saucepan, combine berries, sugar, water over medium-high heat.
Bring to a boil, and let boil for about 5-7 minutes.
Strain through a fine mesh strainer lined with cheese cloth into glass jars with lid or other storage container(s).