Best 3 Apple Blackberry Cobbler Recipes

WILD BLACKBERRY AND APPLE CRUMBLE/COBBLER

Steps:

• Preheat oven to 180C/375F/Gas 5.
• Mix the fruit, apple juice and almond extract and place it in a small-medium sized oven pan.
• Mix the sugar, flour, oates and almonds. Then rub in the butter until you get a crumbly mixture.
• Spread the crumble over the top of the fruit.
• Bake for 20-30 minutes until the fruit is bubbling and the crumble golden.

APPLE AND BLACKBERRY POLENTA COBBLER

Steps:

• For filling:
• Preheat oven to 375°F. Combine apples, blackberries, sugar, cornstarch, honey, butter, and lemon juice in a large bowl and toss to evenly distribute. Transfer mixture to a shallow 3-quart baking dish and set aside.
• For biscuit topping and assembly:
• Combine polenta, baking powder, salt, 1 1/2 cups flour, and 1/4 cup sugar in a food processor; pulse to blend. Add butter and pulse until pea-size lumps form. Transfer flour mixture to a large bowl and form a well in the center. Add 1 cup cream to well and mix with a spoon or spatula until a shaggy dough forms.
• Transfer mixture to a lightly floured work surface and knead just until dough comes together, about 3 times. Pat or roll out dough into a 14x4" rectangle about 1/2" thick. Cut dough rectangle in half lengthwise, then cut each strip crosswise into 6 equal pieces to make 12 biscuits.
• Arrange biscuits over fruit mixture, spacing about 1/2" apart. Brush biscuits lightly with cream and sprinkle evenly with sugar.
• Bake cobbler until filling is bubbling around edges and biscuits are golden brown, 40-50 minutes.
• Transfer to a wire rack and let cobbler cool for at least 10 minutes. Serve warm or at room temperature. DO AHEAD: Cobbler can be made 6 hours ahead. Let stand at room temperature.

APPLE-BLACKBERRY COBBLER

Steps:

• 1. In a large bowl, stir together the apples, brown sugar, granulated sugar, cinnamon, salt, nutmeg, cornstarch, lemon zest and lemon juice. Transfer to a large heavy-bottomed pot, cover and set over medium heat. Cook the apples, stirring occasionally, until almost tender, about 45 minutes. Fold in the blackberries. 2. Preheat an oven to 350°F. 3. In a food processor, combine the flour, sugar and salt and pulse just to combine. Add the butter and pulse until the mixture resembles coarse cornmeal, with the butter pieces no larger than small peas. 4. In a small bowl, mix together the egg yolk, vanilla and cold water. Add the egg mixture to the flour mixture and pulse just until the dough pulls together; do not overmix. Transfer the dough to a work surface, pat into a ball and flatten into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes. 5. Drop mounds of dough (each 2 to 3 Tbs.) over the filling, leaving some space between the mounds for the dough to spread. Sprinkle cinnamon-sugar on top. 6. Bake the cobbler, uncovered, until the topping is golden brown, about 35 minutes. Mound leftover dough on a parchment-lined baking sheet and bake for 12 to 14 minutes; serve with the cobbler. Let cool for at least 15 minutes before serving.