Best 9 Mixed Berry Cobbler Recipes

SLOW-COOKER MIXED BERRY COBBLER RECIPE BY TASTY

Steps:

• Add raspberries, blueberries, strawberries, and blackberries into the bottom of the slow cooker.
• Sprinkle cornstarch on top and mix gently.
• Pour cake mix on top of the berries and spread out so it covers the berries.
• Place pieces of butter on top of the cake mix and cover.
• Cook on high for 2½ to 3 hours, until the cake is fully cooked.
• Serve topped with ice cream
• Enjoy!

MIXED BERRY COBBLER

Steps:

• Preheat the oven to 400 degrees F. Coat an 8 by 8-inch baking dish with cooking spray.
• For the filling: In a large bowl, toss the berries with whole wheat flour, sugar and zest. Transfer the berry mixture to the baking dish and set aside.
• For the topping: In a medium bowl whisk together the whole-wheat flour, all-purpose flour, 2 tablespoons of sugar, baking powder, baking soda and salt. Cut in the butter using 2 knives or a pastry cutter until many small pebble-sized pieces are formed.
• In a small bowl or pitcher, whisk together the buttermilk and oil. Add the buttermilk-oil mixture to the dry ingredients and mix until just moistened. Do not over mix. Drop the batter onto the fruit forming 6 mounds. Sprinkle with the remaining teaspoon of sugar. Bake for 30 minutes, until fruit is bubbly and top is golden. Let stand for at least 10 minutes before serving.

MIXED BERRY COBBLER

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Butter a 9-by-13-inch baking dish, preferably one attractive enough for serving.
• Place the flour, baking powder and salt in a food processor, and whirl briefly to combine. Dice the butter, add it and pulse until the mixture is uniformly crumbly. Mix the quarter of a cup sugar and half-and-half together, and pour into the food processor. Pulse just until the ingredients are combined to form a soft dough. Do not overmix.
• Scoop the dough into eight mounds on the baking sheet, spacing to allow two inches between them. Sprinkle with the tablespoon of sugar, and bake 20 to 25 minutes, until lightly browned.
• While the pastry is baking, combine the berries in a mixing bowl, add the brown sugar, mix gently, then spread in the buttered baking dish.
• When the pastry is done, slide each piece off the parchment, and place on the berries, spacing them evenly. Place the baking dish in the oven to continue baking, until the topping is browned and the berries are bubbling, about 30 minutes.
• Allow to cool for about 30 minutes, then serve, with pastry topping on each portion. Garnish with mint sprigs, and spoon vanilla ice cream on the side.

MIXED BERRY COBBLER

Steps:

• For filling:
• Position a rack in middle of oven and preheat to 400°F. Whisk sugar and cornstarch in a large bowl. Add berries to bowl and toss to coat. Transfer berry mixture to a 2-quart baking dish about 2" deep. Set aside to macerate while making dough.
• For dough:
• Whisk 1 1/3 cups flour, 1/4 cup sugar, baking powder, and salt in a medium bowl. Add butter; using fingertips, rub in butter until coarse meal forms. Add 1/2 cup milk and stir just until dough forms. Gather dough into a ball and transfer to a lightly floured surface. Gently knead 5 or 6 times, then pat or roll dough into a 9x6" rectangle. Cut dough in half lengthwise, then crosswise 3 times, forming 8 rectangles. Arrange biscuits 1/2" apart over fruit. Brush tops lightly with milk and sprinkle with sugar.
• Bake until fruit is bubbling and biscuits are just cooked through and golden all over, about 35 minutes. Let cool at least 30 minutes; serve with vanilla ice cream. DO AHEAD: Cobbler can be made up to 3 hours ahead. Rewarm at 350° if desired.

MIXED BERRY COBBLER WITH CORNMEAL CRUST

Steps:

• Preheat the oven to 350ºF. Coat an 8" x 8" baking dish with vegetable oil spray. Set aside.
• To prepare the berries: In a mixing bowl, combine the sugar and the cornstarch. Stir to mix. Add the berries. Toss to combine. Transfer to the baking dish. Wipe the bowl clean with a paper towel.
• To prepare the crust: In the bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Stir with a fork or pastry blender. Add the Better Butter or spread. Cut into the dry ingredients until the pieces are the size of peas. Add the milk and stir quickly just to moisten. Dollop over the berries, leaving some bare patches.
• Bake for about 40 minutes, or until the topping is golden and the fruit is bubbling. Let stand for 10 minutes before serving.

MIXED BERRY CORNMEAL COBBLER

Steps:

• Heat oven to 350°F.
• Berries: Toss together blueberries, raspberries, strawberries, sugar and cornstarch in large bowl until well mixed Spoon berry mixture into ungreased 8*8*2-inch square baking pan, spreading mixture evenly.
• Topping: In same large bowl, beat together sugar and butter on medium speed until light and fluffy, about 3 minutes.
• Beat in egg and vanilla until well blended Mix together the flour, cornmeal, baking powder and salt in a small bowl.
• Add half the flour mixture to the butter mixture.
• On low speed, beat just until combined.
• Beat in the milk, then the remaining flour mixture.
• Drop the dough by large spoonfuls over the berry mixture in the baking dish Bake in 350°F oven for 1 hour and 20 minutes or until top is golden and fruit is bubbly.
• Serve warm.

SPLENDA MIXED BERRY COBBLER

Steps:

• Combine all crust ingredients except shortening in a bowl; cut in shortening until mixture resembles coarse cornmeal.
• Place in an airtight container, store in a cool dry place while preparing other fruit mixture.
• In a bowl, toss the fruit with Splenda, cornstarch, lemon juice and zest; let sit for 20 to 30 minutes.
• Preheat oven to 375 degrees.
• Place butter in a cast iron Dutch oven (5 to 6 quarts), or a large cast iron skillet (what I use); place on stove to melt butter; remove from heat.
• In a bowl, combine the Crust mixture with the water and mix until just combined; pat out dough until formed into a large round patty big enough to fit into bottom of skillet with a small amount up the sides.
• Spoon the fruit mixture over the dough.
• Place in oven and bake 30 to 40 minutes until dough is golden brown and risen, and the fruit is bubbly.
• Remove from oven and let cool for 15 minutes.

MIXED BERRY COBBLER

Steps:

• Preheat oven to 350 degrees F.
• Mix berries, apple pie filling, sugar, cinnamon and nutmeg.
• Transfer mixture to an 8 x 8 x 2 baking dish.
• Crumble the cookie dough over the fruit mixture, covering it completely.
• Place baking dish on a cookie sheet and put both in oven.
• Bake, uncovered, until cookie crust is golden and crisp and juices bubble thickly, about 45 minutes.
• Serve with vanilla ice cream.

MIXED BERRY COBBLER

Steps:

• Preheat oven 375 1. In food processor pulse all dry ingredients. Add butter, pulse until crumbly. Add milk, pulse till moist 2. Scoop 15 mounds over filling. Bake 1 hour 15 min