Best 7 Mulberry Cobbler Recipes

MULBERRY COBBLER RECIPE

Steps:

• Mix all of the above ingredients except the mulberries together by hand.
• Heat the mulberries on the stove, being careful not to scorch them.
• Pour half of the batter into a greased 8x8 or 9x9-inch baking dish.
• Add fruit, then pour the remaining batter over the fruit.
• Bake in a preheated, 400-degree F oven for 40 minutes or until golden brown.

SWEET, NO SUGAR MULBERRY COBBLER

Steps:

• For the filling- Clean mulberries, avoid washing in water if possible, and place in a 2 to 2 1/2 quart baking dish. Steams will not be removed, they are edible.
• In a small mixing bowl, combine lemon juice, water, cornstarch, salt and Truvia, whisking until cornstarch is dissolved. Microwave for 30 seconds, then poor over mulberries.
• Now, cut butter into small pieces and distribute over top of berries and set aside.
• For the crust- In a medium mixing bowl combine flour, baking powder, salt and Truvia. Cut in shortening with a knife until crumbly.
• Slowly add milk and mix until soft dough forms. Knead on a floured surface for 20 to 30 seconds, until dough is not too sticky to handle.
• Roll out dough 1/2 to 3/4 inch thick. Place atop berries and cut to fit baking dish if needed. Make 2 or 3 cuts into the dough, to release steam, then sprinkle Truvia over top.
• Bake at 350˚ F for 20 minutes, then cool for 30 minutes prior to serving.

MULBERRY COBBLER RECIPE

Steps:

• Preheat oven to 350°F before preparing the filling and cobbler.
• Wash your berries and gently pat dry.
• In a small or medium sized bowl, mix your berries with the sugar, cornstarch and lemon juice.
• Place your berries in your pan, or divide evenly across the ten ramekins.
• Set up your stand mixer with the paddle attachment.
• In the mixer, combine the butter and sugar and mix until it becomes fluffy and lighter in color (about five minutes). Scrape down the bowl half way through mixing to make sure all butter is evenly incorporated.
• Add the egg and vanilla to the butter and sugar mixture and mix for another 3-5 minutes. Again, scrape down the sides of your bowl half way through.
• In your large bowl, gently mix the flour, baking soda, and salt with a whisk.
• Add half of the flour mixture to the wet ingredients and pulse the mixer slowly until combined.
• Add you milk to the mixture and stir slowly until fully incorporated
• Add remaining flour and mix until combined. Scrape down the bowl before quickly mixing one last time
• Using a large spoon or cookie scoop, place a scoop of dough on top of the berry mixture in your ramekins, or around the top of your large dish. You want to leave a little space between scoops and around the edge of your dish to let steam escape during baking.
• Bake in your preheated oven for 20-25 minutes if using ramekins or for 40-45 minutes for the large pan. The cobbler will be ready once the crust is a golden brown and the berry mixture is bubbling.
• Let your cobbler cool for at least 15 minutes before serving and topping with vanilla bean icecream or fresh whipped cream.

MULBERRY BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix flour, butter, and powdered sugar for crust until smooth. Pat into the bottom of an 8-inch square baking pan.
• Bake in the preheated oven for 25 minutes.
• While the crust is baking, prepare topping: Mix pecans, brown and white sugars, flour, eggs, vanilla, baking powder, and salt in a bowl until well combined. Fold in mulberries.
• Remove crust from the oven. Spread topping over the crust and bake for another 25 minutes.
• Let cool for 15 to 20 minutes before cutting into 12 bars.

HUCKLEBERRY BUCKLE II

Steps:

• Preheat oven to 375 degrees F (190 degrees C.) Grease the bottom of a 9 inch square pan.
• In a large bowl, cream 1/4 cup butter and 1/2 cup sugar. In a separate small bowl, combine flour, baking powder and salt. Stir into butter mixture. Stir in milk; mixture will be thick and lumpy. Spread batter into the prepared pan.
• In a large bowl, combine berries, 3/4 cup sugar and 1/2 cup boiling water. Pour over the batter in the pan. Dot the top with remaining 1 tablespoon of butter.
• Bake in the preheated oven for 45 to 50 minutes.

CRISPY MULBERRY COBBLER RECIPE - (4.3/5)

Steps:

• For the Filling: Gently rinse mulberries in cold water. Combine flour and sugar in medium bowl. Toss gently with berries. For Assembly: Combine flour, sugar and baking powder in mixing bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add egg; mix slightly, stirring just to moisten. Grease 8-inch square baking dish. Fill with berry mixture. Crumble topping over berries. Bake at 350 degrees until slightly golden brown, 30 to 35 minutes. Serve with vanilla ice cream or chilled whipped cream. This recipe yields 6 to 8 servings. Each of 8 servings: 118 calories; 143 mg sodium; 47 mg cholesterol; 8 grams fat; 10 grams carbohydrates; 2 grams protein; 0.51 gram fiber.

OLD FASHION BERRY COBBLER

Steps:

• Cream butter and sugar together, then add milk on slow speed.
• Sift dry ingredients together and add to wet a couple of tablespoon at a time, until smooth.
• Batter should be very thick paste, turn out into greased 13 x 9 x 2 inch pan, put berries on top of batter, sprinkle with remaining 1 1/2 cups sugar, and pour 2 1/2 cups boiling water over top, dot with remaining 3 tbsp butter.
• Bake at 425°F for 30 minutes or until golden brown.