M
MiniMe
Guest
- #1
Thread Owner
My Aunt sent me this recipe, I haven't tried it yet but sounds very easy and she is a great cook so I believe that it's good. See her note below the recipe, she always puts twist on any recipe she tries.
Easy Blackberry Cobbler
Preheat oven to375.
4 cups fresh berries
1 Tbsp lemon juice
Topping:
1 Large Egg
1 cup sugar
1 cup all purpose flour
6 Tbsp melted butter
Place fresh berries in a lightly greased 8 inch square baking dish; sprinkle with lemon juice. In a bowl stir together egg, sugar, all purpose flour until mixture resembles coarse meal. Sprinkle over fruit, Drizzle 6 tbsp. melted butter over topping. BAKE AT 375 for 35 minutes or until lightly browned and bubbly. Let stand 10 minutes. Serve warm with whipped cream, if desired. Garnish with fresh mint sprig, if desired. Makes 6 servings.
A NOTE FROM MY AUNT:
I made this made this cobbler this morning and it is great. I tripled the recipe and put 2 qt. peaches, 1 qt. tart cherries, and 2 cups blueberries and I did not use any lemon juice. It is probably the best I have eaten. I baked it in a 9x13 pan I only used two recipes of the topping and baked for 35 minutes and then stirred it a little to mix the juice back into the fruit and then added another recipe of the topping and baked another 35 minutes. It makes it more the cobbler texture when you are making a larger recipe and it gave it a nice crust on top. You just have to judge how much topping to use according to how much juice is in the fruit. But I liked the way that it turned out with the double baking and adding that last recipe of topping on the second baking. I am sure I will use this recipe many more times, it is so fast and easy. If you use this much fruit you really need a very deep pan. I keep fresh fruit frozen in the freezer and you can put the fruit in your pan and let it heat in the oven while you make the topping. That way it is a good dessert when company comes unexpected.
Easy Blackberry Cobbler
Preheat oven to375.
4 cups fresh berries
1 Tbsp lemon juice
Topping:
1 Large Egg
1 cup sugar
1 cup all purpose flour
6 Tbsp melted butter
Place fresh berries in a lightly greased 8 inch square baking dish; sprinkle with lemon juice. In a bowl stir together egg, sugar, all purpose flour until mixture resembles coarse meal. Sprinkle over fruit, Drizzle 6 tbsp. melted butter over topping. BAKE AT 375 for 35 minutes or until lightly browned and bubbly. Let stand 10 minutes. Serve warm with whipped cream, if desired. Garnish with fresh mint sprig, if desired. Makes 6 servings.
A NOTE FROM MY AUNT:
I made this made this cobbler this morning and it is great. I tripled the recipe and put 2 qt. peaches, 1 qt. tart cherries, and 2 cups blueberries and I did not use any lemon juice. It is probably the best I have eaten. I baked it in a 9x13 pan I only used two recipes of the topping and baked for 35 minutes and then stirred it a little to mix the juice back into the fruit and then added another recipe of the topping and baked another 35 minutes. It makes it more the cobbler texture when you are making a larger recipe and it gave it a nice crust on top. You just have to judge how much topping to use according to how much juice is in the fruit. But I liked the way that it turned out with the double baking and adding that last recipe of topping on the second baking. I am sure I will use this recipe many more times, it is so fast and easy. If you use this much fruit you really need a very deep pan. I keep fresh fruit frozen in the freezer and you can put the fruit in your pan and let it heat in the oven while you make the topping. That way it is a good dessert when company comes unexpected.
