Im looking for the BEST black berry cobbler recipe?

i have 5 5.6 oz of blackberrys that i got from the farmers market, im just not finding a recipe that wows me. any idea's?Im looking for the BEST black berry cobbler recipe?
Any Fruit Quick Cobbler


1/2 C. Margarine


1 C. self-rising flour


2 C. granulated Sugar


1 C. Milk


4 cups fruit (Blackberries are best)





Melt marg in 9 x 13 pan. Combine flour, 1 cup sugar and milk, mix well. Pour over melted marg, do not stir. Combine fruit and remaining 1 cup sugar in a saucepan and bring to a boil. Pour hot mixture over batter; do not stir. Bake at 350 for 30 mins. (or until lightly browned)





Enjoy!!!Im looking for the BEST black berry cobbler recipe?
Here's mine...


•1 cup all-purpose flour


•1 1/2 cups white sugar, divided


1/2 teaspoon cinnamon


•1 teaspoon baking powder


•1/2 teaspoon salt


•6 tablespoons cold butter


•1/4 cup boiling water


•2 tablespoons cornstarch


•1/4 cup cold water


•1 tablespoon lemon juice


•4 cups fresh blackberries, rinsed and drained


1.Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil.


2.In a large bowl, mix the flour, 1/2 cup sugar, cinnamon, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in 1/4 cup boiling water just until mixture is evenly moist.


3.In a separate bowl, dissolve the cornstarch in cold water. Mix in remaining 1 cup sugar, lemon juice, and blackberries. Transfer to a cast iron skillet, and bring to a boil, stirring frequently. Drop dough into the skillet by spoonfuls. Place skillet on the foil lined baking sheet.


4.Bake 25 minutes in the preheated oven, until dough is golden brown.





I don't have a cast iron skillet, so I just use a large enough baking dish to cook this in. And I just add a couple of shakes of salt, since the butter has salt in it. This is one of my family's favorite desserts I make. Top with vanilla ice cream and you're set! Enjoy.
Hi !!!


Here you go...





Blackberry Cobbler





Servings: 8-10





Comments:


Instead of using only blackberries, try mixing in some raspberries and blueberries as well. Or replace the blackberries with sliced peaches or nectarines and a handful of dried sour cherries or cranberries. A combination of 3 or 4 plum varieties, all pitted and quartered, is also wonderful. If you’d like, add a pinch of freshly grated nutmeg or a dash of vanilla or almond extract to the fruit. Or sprinkle a small handful of sliced almonds or chopped pecans over the topping before baking.





Ingredients:





For The Filling:


6 cups blackberries or a mix of seasonal berries


1/3 cup granulated sugar


1 tbsp.all-purpose flour


1 tsp. finely grated lemon zest


Pinch of salt





For The Topping:


1 1/4 cups all-purpose flour


1/3 cup granulated sugar


2 tsp.baking powder


1/2 tsp.ground cinnamon


1/4 tsp.salt


1 large egg


1/2 cup buttermilk


6 tbsp. (3/4 stick) unsalted butter, melted and cooled


1/2 tsp. vanilla extract





Instructions:


- Preheat an oven to 375ºF (190ºC). Lightly grease a 2-quart baking dish.


- To make the filling, in a bowl, gently toss the berries with the sugar, flour, zest and salt until blended. Pour into the prepared baking dish.


- To make the topping, in a bowl, stir together the flour, sugar, baking powder, cinnamon and salt. In another bowl, whisk together the egg, buttermilk, butter and vanilla until well blended. Pour the wet ingredients into the dry ingredients and, using a rubber spatula, fold gently until the flour is moistened and the mixture forms a soft dough.


- Drop heaping spoonfuls of the dough onto the fruit, spacing them evenly; the dough will not completely cover the fruit. Bake until the filling is bubbling, the topping is browned and a toothpick inserted into the topping comes out clean, about 45 minutes. Serve warm or at room temperature.





Makes 8-10 servings.





-----------OR THIS ONE...ENJOY!!!!





Blackberry Cobbler





From The Heritage Tree Restaurant





Serves: 12





Ingredients:





14 cups fresh or frozen blackberries -- thawed if frozen


1 cup sugar -- plus


2 tablespoons sugar


1/3 cup quick-cooking tapioca


3 cups all-purpose flour


1 teaspoon salt -- optional


1 cup vegetable shortening


3 tablespoons water -- to 4 tbsps


1 tablespoon milk


1 pint heavy cream


1/4 cup powdered sugar


1 teaspoon vanilla





Preparation:


Preheat oven to 400 degrees and adjust the rack to the middle. Put the berries in a 9- by 13-inch pan and sprinkle with 1 cup sugar and the tapioca. Lightly flour a pastry cloth. Measure the flour and salt into a mixing bowl and cut in the shortening with a pastry cutter until it resembles cornmeal. Add 3 to 4 tablespoons water and form the mixture into a ball. Place the dough on the pastry cloth and roll out from the center to the shape of the pan, turning it over once. Place the pastry over the berries and trim the edges to fit inside the pan. Brush the milk over the pastry. Cut several vents in the dough and sprinkle on the remaining 2 tablespoons sugar. Bake for 40 minutes, or until the crust is golden. Whip the cream with the powdered sugar and vanilla until thickened. Serve the cobbler while it is still warm with whipped cream.
Rustic Blackberry Cobbler Recipe courtesy of Emeril

















2 cups flour


1/2 teaspoon salt


1 1/2 teaspoon sugar


1 cup vegetable shortening


1/2 cup ice water


6 cups fresh blackberries


2 cups sugar


1/4 cup Grand Marnier


2 tablespoons flour


1 stick unsalted butter, cut into 1-inch cubes


2 scoops vanilla bean ice cream


Fresh mint sprigs


Powdered sugar in shaker





Preheat the oven to 350 degrees. In a mixing bowl, combine the flour, salt, and sugar. Cut in the shortening and work it through with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time and work the dough until you have a smooth ball. Wrap the dough tightly and refrigerate for 30 minutes. Remove from the refrigerator and place on a lightly floured surface. Roll the dough out until the dough is 1/8-inch thick. Divide the rolled dough in half. Place half the dough in an 9 by 9 by 2-inch square baking pan. Reserve the other half for the top of the cobbler. In a mixing bowl, toss the blackberries with the sugar, Grand Marnier, and flour. Pour the tossed blackberries into the prepared pan. Top the blackberries with the cubed butter. Lay the reserved crust over the blackberries, tucking the edges down into the pan. Bake for 30 to 35 minutes or until the crust is golden brown. Remove from the oven and allow to cool. Place a serving of the cobbler in a shallow bowl and serve with vanilla ice cream. Garnish with mint and powdered sugar.
EASY BLACKBERRY COBBLER





1/2 c. butter


1 c. all-purpose flour


1 c. sugar


1 tbsp. baking powder


1/8 tsp. salt


2/3 c. milk


1 (16 oz.) pkg. frozen blackberries, thawed





Melt butter in a 2 quart casserole. Combine flour, sugar, baking powder, salt, and milk in a small mixing bowl, mix well. Pour mixture over melted butter, do not stir. Spoon blackberries over batter; do not stir. Bake at 350 degrees for 45 minutes or until golden brown.








BLACKBERRY COBBLER


2 c. sugar


1/3 c. butter


2 c. flour


2 tsp. baking powder


1 tsp. salt


1 c. milk


2 c. blackberries


2 c. boiling water





Cream 1 cup sugar with butter; add flour, baking powder, salt and milk; mix well. Pour into 12 x 8 x 2 inch baking pan. Pour blackberries over batter. Sprinkle remaining sugar over berries. Pour boiling water over top. Bake at 350 degrees for 50 minutes or until golden brown. Serve plain or with cream.
go to inmammaskitchen.com and look it up
Skillet Blackberry Cobbler


* 2 tablespoons Cornstarch


* 1/4 cup cold water


* 1 1/2 cups sugar


* 1 tablespoon lemon juice


* 4 cups blackberries, picked over, rinsed %26amp; drained


* 1 cup flour


* 1 teaspoon baking powder


* 1/2 teaspoon salt


* 6 tablespoons butter, cold, cut in small pieces


* 1/4 cup boiling water





PREPARATION:


In a large bowl, stir together the cornstarch and 1/4 cup cold water until cornstarch is completely dissolved. Add 1 cup sugar, lemon juice, and blackberries; combine gently. Transfer to a cast iron skillet, about 8-inches in diameter.





In a bowl, combine the flour, remaining sugar, baking powder, and salt. Blend in the butter until the mixture resembles coarse meal. Add 1/4 cup boiling water and stir the mixture until it just forms a dough.





Bring the blackberry mixture to a boil, stirring. Drop spoonfuls of the dough carefully onto the boiling mixture, and bake the cobbler on a baking sheet (line with foil to avoid a mess) in the middle of a preheated 400 degree F oven for 20-25 minutes or until the topping is golden. Serve warm with vanilla ice cream or whipped cream.