Recipe: Blackberry Cobbler and Blackberry Pie - 18 recipes

Hi Julie, Hope its one of these. Joe

BLACKBERRY COBBLER

1 c. flour
2 tsp. baking powder
1 c. sugar
3/4 c. milk
1/2 tsp. salt
2 1/2 c. blackberries

Combine flour, baking powder, 1/2 cup sugar, milk and salt in a bowl. Pour into greased 9x16x2 inch baking dish. Heat blackberries and 1/2 cup sugar in saucepan until it boils. Pour over batter. Bake at 400 degrees until golden brown.

BLACKBERRY COBBLER

1 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. sugar
1/2 c. milk
2 tbsp. oil
TOPPING:
2 c. berries
1 cup sugar
1 c. berry juice or water

Combine the 4 dry ingredients. Add milk and oil. Mix to make smooth dough batter. Pour batter into a greased glass baking pan. Cover with berries and sugar which have been mixed together. Add 1 cup of juice or water. Bake for 40 minutes at 375 degrees.

SOUTHERN BLACKBERRY COBBLER

5 c. fresh blackberries
3/4 c. sugar
1 tbsp. cornstarch
1/8 tsp. salt
2 tbsp. butter
Pastry for 9 inch pie
1 tbsp. milk
1 tbsp. sugar

Place blackberries in a 9 inch square baking dish. Combine sugar, cornstarch, and salt, mixing well. Sprinkle over blackberries. Dot with butter. Roll pastry out on a lightly floured surface to a 9 inch square. Place pastry on top of blackberries; trim edges and seal. Make several slits in top to allow steam to escape. Brush pastry with milk; sprinkle with sugar. Bake at 425 degrees for 30 minutes.

FRESH BLACKBERRY COBBLER

2 c. blackberries
1 c. flour
2 tsp. baking powder
1 c. granulated sugar
2 eggs
3/4 c. milk
1 tsp. pure vanilla extract
1 tsp. grated lemon rind
1 1/2 c. heavy cream, chilled
2 tbsp. confectioners' sugar

Preheat oven to 350 degrees. Wash blackberries under cold running water. Discard any stems and blemished berries. Spread the berries on a towel and pat dry. Pour the berries into an 8-inch square baking dish and set aside. Sift the flour and baking powder into a large mixing bowl, and add sugar, eggs, milk, vanilla and lemon rind. With a wooden spoon, beat the ingredients until completely mixed. Pour the batter over the berries. Bake in the center of the oven for 1 hour or until the top is brown. Remove the cobbler from the oven, and allow to sit while the cream is whipped. With a whisk, beat the cream until it foams. Beat in the sugar, and continue to beat until soft peaks form. Serve the cobbler with the whipped cream.

WASHINGTON BLACKBERRY PIE

1 (9") baked pie shell
1 qt. blackberries
3 oz. cream cheese
1 c. sugar
3 tbsp. cornstarch
--PIE CRUST:--
2 c. flour
1 1/4 tsp. salt
3 tbsp. milk
2 tsp. sugar
2/3 c. cooking oil

Wash and drain berries. Crumble cream cheese on bottom of pie shell. Put 1/2 of berries in pie shell. Mash and strain rest of berries for 1 1/2 cups juice (add water if necessary). Bring to boil. Mix sugar and cornstarch and add to boiling juice. Stir until thick. Pour over berries, cool in refrigerator. Combine flour, sugar and salt. Put in a pie pan. Mix oil and milk and pour over flour mixture. Mix with fork. Use hands to press into pan and up sides of pan. Save 1/3 of mixture for crumb top. Bake pie shell first, 350 degrees for 20 to 25 minutes.

BLACKBERRY COBBLER

3 tbsp. butter
1 c. flour
1 pinch salt
1/2 c. milk
1/2 c. sugar
3 tsp. baking powder
1 tsp. vanilla1 c. sugar
1 c. boiling water

Mix above ingredients. Pour into pan sprayed with Pam. Cover mixture with 2 cups berries. Sprinkle over this: Bake at 350 degrees for 45 minutes. Mixture will make its own crust. Real good with ice cream or whipped cream.

BLACKBERRY PIE

1 unbaked pie shell
1 qt. blackberries
1 c. flour
1 c. milk
2 c. sugar

Fill pie shell with berries. Mix flour, sugar and milk. Pour mixture over berries. Bake at 350 degrees for 45 to 50 minutes until center is set. If desired, brown under broiler.

DOWN SOUTH BLACKBERRY COBBLER

4 c. blackberries
2 c. sugar, divided
1 c. flour
1 tsp. double acting baking powder
1/2 tsp. cinnamon
1/4 tsp. mace
1/4 tsp. salt
1 c. milk
1/2 tsp. vanilla
1 stick butter, melted & cooled

Toss together the berries and 1 cup sugar. Let stand for 30 minutes. Heat oven to 350 degrees. Sift remaining 1 cup sugar, flour, baking powder, cinnamon, mace and salt. Add milk and vanilla; stir until combined. Pour melted butter into a 10 inch square pan, 2 inches deep. Add batter, stirring to combine with butter and spoon fruit evenly over it (batter will be very thin). Bake in 350 degree oven for 30 minutes. Increase heat to 400 degrees and bake for 10-15 minutes more or until golden around the edges. Cool 20 minutes before serving.

CHEROKEE BLACKBERRY COBBLER

1 c. fresh or frozen blackberries
1/2 c. honey plus 2 tbsp.
1 c. corn meal
1/3 c. milk
2 tbsp. butter
1 egg, slightly beaten

Combine honey, milk, butter, egg and salt. Add cornmeal to make a batter. Grease a small casserole dish. Add berries and several tablespoons of honey. Pour batter over the berries. Bake at 375 degrees for 35 to 40 minutes. Cool and serve with thick cream.

BLACKBERRY PIE

1 c. flour
1/2 c. milk
1/2 c. sugar
3 tbsp. melted butter
1 tsp. baking powder
1 pt. blackberries, sweetened with 1/2 c. sugar

Sift flour; add baking powder an sugar. Add milk and melted butter. Pour this into a rather deep buttered dish or pan. On top of this mixture, pour blackberries. Bake in 425 degree oven until done.

SENECA BLACKBERRY PIE

1 (2 crust) unbaked pie crust
3 c. blackberries, drained and save juice
2/3 to 1 c. sugar
3 tbsp. cornstarch
Butter and milk

WILD BLACKBERRY PIE

1/4 lb. butter
1 c. flour
1 egg
1 tsp. vanilla
3 c. blackberries or peaches
1 3/4 c. sugar
3/4 c. milk
2 tsp. baking powder
Cinnamon

Melt butter in square baking pan. In a small bowl, mix 1 cup sugar, flour, baking powder. In measuring cup, mix 3/4 cup milk, 1 egg, and vanilla. Add to flour mixture to form batter. Pour batter evenly over melted butter. Cover batter with fruit. Sprinkle with cinnamon and remaining sugar. Bake at 350 degrees for 35-40 minutes. Test with toothpick to see if batter is done.

FRESH BLACKBERRY CUSTARD PIE

1 (9 inch) pie crust
2 c. fresh berries
2 eggs (beaten)
1 1/2 c. sugar
1/4 c. flour
1 sm. can evaporated milk
1/2 tsp. vanillaTOPPING:
1/2 c. sugar
1/3 c. flour
1/4 c. margarine
1/2 tsp. vanilla

Combine sugar, flour and berries and toss to coat fruit. Fill a pastry lined 9 inch pie plate. Mix beaten eggs, milk and vanilla and pour over fruit. Mix topping until it resembles coarse crumbs. Sprinkle crumb mixture over berry filling. Bake 350 degrees about 1 hour or until done.

BLACKBERRY PIE

Blackberries
Sugar
Pie crust
1 c. milk
1 tbsp. butter
2 tbsp. flour or cornstarch
1/2 c. sugar
Pinch of salt

Line pie pan with crust. Fill nearly full with berries which have been sweetened with sugar to taste. Make a custard with milk, butter, flour, sugar and salt. Cook until thick and pour over berries and bake.

CREAMY BLACKBERRY PIE

4 c. blackberries, chopped
1 can Eagle Brand milk
2 cooled graham cracker crusts
1/3 c. lemon juice
1 lg. container Cool Whip

Mix together milk and lemon juice. Mix in Cool Whip and berries. Pour into crusts and refrigerate.

MAGIC BLACKBERRY PIE

1 c. sweetened condensed milk
1 c. canned blackberries, drained
1/2 c. heavy cream, whipped
1/4 c. lemon juice
1 tsp. vanilla
2 tbsp. powdered sugar

Line pie plate with vanilla wafer pastry. Use 3/4 cup finely crushed vanilla wafers for crumbs. Cover bottom of pie dish. Stand up whole vanilla wafers around edge of dish. Mix well the magic pie filling. Pour in prepared pie dish. Top with whipped cream or Cool Whip. Chill. Do not bake.

FRESH BLACKBERRY PIE

1 (9") graham cracker pie crust
Blackberries (do not use frozen)
15 lg. marshmallows
1/2 c. milk

Place washed and thoroughly drained berries in pie crust. Put sugar to taste over berries. DO NOT MIX sugar into berries (makes too much juice). Melt marshmallows and milk in double boiler. When melted, pour over berries. Refrigerate several hours before serving. Strawberries, blueberries or raspberries may also be used.

BLACKBERRY CRUNCH PIE

1 c. sour cream or yogurt
2 tbsp. flour
3/4 c. sugar
1 beaten egg
1/2 tsp. salt
1 tsp. vanilla
2 1/2 c. berries
TOPPING:
1/4 c. brown sugar
1 tbsp. butter
1 tbsp. milk
1/2 c. pecans

Combine first 6 ingredients. Add berries. Bake in unbaked shell at 400 degrees for 25 minutes. Spoon topping over top and bake for 10 minutes.