Best 8 Black Raspberry Cobbler Recipes

BLACK RASPBERRY COBBLER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pour melted butter into an 11x7-inch baking dish.
• Mix 1 cup sugar, flour, milk, and baking powder together in a bowl. Pour on top of melted butter in the baking dish, making sure not to stir. Place black raspberries on top of mixture, making sure not to stir. Top with remaining 1/4 cup sugar.
• Bake in the preheated oven until crust is browned and set, 30 to 40 minutes.

BLACKBERRY COBBLER

Steps:

• Preheat the oven to 350 degrees F. Grease a 3-quart baking dish with butter.
• In a medium bowl, whisk 1 cup sugar with the flour and milk. Whisk in the melted butter.
• Rinse the blackberries and pat them dry. Pour the batter into the baking dish. Sprinkle the blackberries evenly over the top of the batter. Sprinkle 1/4 cup sugar over the blackberries. Bake until golden brown and bubbly, about 1 hour. When 10 minutes of the cooking time remains, sprinkle the remaining 2 tablespoons sugar over the top. Top with whipped cream or ice cream . . . or both!

RASPBERRY COBBLER

Steps:

• Make the filling: Preheat oven to 375 degrees. Mix together raspberries, granulated sugar, cornstarch, and salt. Pour into a 9-inch square baking dish (2 inches deep).
• Make the biscuit topping: Whisk together flour, baking powder, granulated sugar, and salt. Cut in butter until largest pieces are the size of small peas. Add cream, and use a fork to incorporate, stirring just until cream is absorbed (there should be lots of loose pieces).
• Turn out dough onto a clean surface, and knead once or twice, gathering loose bits into ball. Pat dough to a 1 1/4-inch thickness. Cut into 9 rough squares, and place them on top of filling. Brush with cream, and sprinkle with sanding sugar.
• Bake cobbler until bubbling in center and biscuit topping is golden brown and cooked through, about 1 hour (loosely tent with foil if biscuit topping gets too dark). Let stand at least 30 minutes before serving.

MAMA'S BLACKBERRY COBBLER

Steps:

• Preheat oven to 350°. Pour 1/2 cup melted butter into an 8-in. square baking dish. In a small bowl, combine flour, 1 cup sugar, milk and vanilla until blended; pour into prepared dish. In another bowl, combine blackberries, remaining 1/2 cup sugar and remaining 2 tablespoons melted butter; toss until combined. Spoon over batter., Bake until topping is golden brown and fruit is tender, 45-50 minutes. Serve warm.

BLACK RASPBERRY COBBLER

Steps:

• In a bowl combine the 1/4 cup sugar and cornstarch. Then mix in the berries. Place the berries in a 13 x 9 baking pan.
• In another bowl cream butter and sugar. Add in flour, salt, baking powder, and milk.
• Spoon the batter over top of the berries, using a spatula to smooth it out.
• Sprinkle a little bit of sugar on top. Bake at 350 for 40-45 minutes.

RASPBERRY COBBLER

Steps:

• In a mixing bowl, toss the raspberries with the sugar and lemon juice.
• Spread berries out into a buttered 10x6 inch baking dish.
• Dot with 2 tablespoons butter.
• In another mixing bowl, add Bisquick, melted butter, egg, and milk; stir just to combine.
• Drop spoonfuls of dough over fruit.
• Bake for 30-35 minutes at 350 degrees or until a pick comes out clean (comes out clean from the biscuit dough, that is).
• Serve warm with whipped cream.

BLACK-RASPBERRY CRUMB CAKE

Steps:

• Make the cake: Preheat the oven to 350 degrees. Butter a 9-inch square pan and line with parchment paper, leaving a 2-inch overhang. Butter parchment; set pan aside. Combine milk and lemon juice; let stand 15 minutes.
• In a medium bowl, whisk together 2 cups flour, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter, zest, and sugar until light and fluffy. Add egg and beat to combine. Add the flour mixture in three additions, alternating with the milk mixture and beginning and ending with the flour.
• Place berries in a bowl and gently toss with remaining tablespoon flour. Fold half of the berries into the batter, then transfer batter to prepared pan. Evenly distribute remaining berries over the surface of the batter.
• Make the crumb topping: In a medium bowl, whisk together flour, sugar, cinnamon, and salt; using your hands, work in butter.
• Sprinkle crumb topping over berries, using your fingers to clump some of the topping together to form large crumbs. Transfer to oven and bake until top of cake is golden and a cake tester inserted in the center comes out clean, 35 to 40 minutes.
• Let cool in pan on a wire rack for about 30 minutes. Loosen cake from the sides of the pan with an offset spatula or a knife. Using parchment overhang, lift cake out of pan and transfer to a rack to cool completely (still on paper). On a cutting board, use a serrated knife to cut into squares. Cake may be stored in an airtight container at room temperature for up to 3 days.

RASPBERRY CRISP

Steps:

• In a large bowl, gently toss raspberries with sugar and 3 tablespoons flour. Transfer to a greased 9-in. square baking dish. , In another large bowl, combine the oats, brown sugar and remaining flour; cut in butter until the mixture resembles coarse crumbs. Sprinkle over berries. , Bake at 350° for 30 minutes or until golden brown.