Follow directions on Bisquick box for biscuit dough.
Roll thinner than for biscuits; cut in strips.
Add just enough water to berries to be seen, but not covered in saucepan.
Bring to boil.
Mix sugar and flour together, then slowly sprinkle into boiling berries, stirring constantly, until thickened.
Take off heat and add spices, vanilla and butter.
Heat blackberries, tapioca and sugar until real hot.
Pour into a 9 x 13-inch pan.
Sprinkle cinnamon on top; dot with butter.
Mix Bisquick, egg and sugar until crumbly.
Sprinkle on top of blackberry layer.
Bake at 350\u00b0 for 30 to 35 minutes.
Mix all ingredients.
In baking dish, add layer of blackberry mixture and one layer of dough.
Top with dough.
Bake 1/2 hour to 45 minutes.
Melt oleo in bottom of square baking pan.
Combine Bisquick, sugar and milk.
Pour over oleo.
Add berries.
Bake at 350\u00b0 for 45 minutes.
Melt margarine in a deep dish baking dish.
Put blackberries in a saucepan with 1/2 cup sugar.
Heat until hot.
Combine 1 cup sugar, Bisquick and milk.
Pour in baking dish
over melted margarine.
Do not stir.
Add blackberries.
Do not stir.
Bake 30 to 40 minutes at 350\u00b0.
Roll out pie crust dough and place in a baking dish so that dough hangs over edges far enough to fold back over berries and seal cobbler.
Pour blackberries into crust.
Combine remaining ingredients except butter and water.
Sprinkle over blackberries. Fold the edges of dough together over the berries.
Dot with small bits of butter and pour 3/4 cup water in dish.
Bake at 350\u00b0 about 45 minutes until top is nice and brown.
Serve with whipped cream. You can substitute any berry for the blackberries.
Put peaches in greased 9 x 13-inch pan.
Mix sugar, cornstarch and salt and sprinkle over peaches.
Sprinkle lemon juice and extract over peaches and dot with butter.
Put in preheated hot oven (400\u00b0) until hot and bubbly, about 15 minutes.
Meanwhile, mix up Bisquick using shortcake recipe on box.
Remove hot bubbly peaches from oven and drop shortcake mix onto hot peaches, covering top, not solid.
Put back in oven about 20 minutes more until shortcake is done.
Melt 1 cube butter in 9 x 13-inch pan.
Mix sugar, Bisquick and milk.
Stir a little of the melted margarine into the batter. Return to pan, reserving 1 cup.
Top with plenty of sugared berries.
Sprinkle with cinnamon.
Top with reserved 1 cup batter. Bake at 400\u00b0 for 30 minutes.
Mix blackberries with sugar.
Cook approximately 15 minutes. Mix cornstarch with water; pour in with berries and stir.
Pour into 7 x 10-inch pan.
Mix Bisquick, eggs, milk, sugar and vanilla.
Drizzle over hot berries.
Bake at 350\u00b0 for 25 to 30 minutes.
Butter 8 x 8-inch baking dish.
Place blackberries in bottom of dish.
Combine in bowl the Bisquick mix, sugar, cinnamon and nutmeg.
Sprinkle over berries and place pieces over sprinkled mixture.
Bake at 350\u00b0 for 50 to 60 minutes.
To make crust, mix the Bisquick and sugar.
Add the egg; mix thoroughly until crumbly.
Use berries for 1 large pie.
Mix berries with 3/4 cup sugar, flour and a dash of cinnamon.
Heat until thickened; pour into a 9-inch pie dish.
Sprinkle crumbly mixture over top.
Dot with butter; bake for 25 to 30 minutes at 350\u00b0.
Preheat oven to 350 degrees F (175 degrees C).
Place butter into the bottom of a 9x13-inch baking dish and place in the oven until butter is melted, about 5 minutes. Whisk flour, sugar, milk, and baking powder into a smooth batter in a bowl. Pour batter over melted butter without stirring.
Mix blackberries with blackberry jam in a separate bowl and spoon blackberries and any accumulated juice evenly over the batter.
Bake in the preheated oven until blackberries are bubbling and cobbler is set, about 1 hour.
Preheat oven to 350\u00b0F
Streusel Topping:
Place all ingredients in the bowl of a food processor, fitted with the metal blade, and pulsate until the butter is thoroughly combined and the mixture is the size of peas. Set aside.
In large bowl, combine all cobbler ingredients. Divide evenly among six 8 oz. ovenproof baking dishes and sprinkle with Streusel Topping.
Bake in oven for 30 minutes or until topping is golden.
Best served warm, topped with your favorite ice cream.
n a bowl; spread over blackberry mixture.
Bake in the
mooth; stir into blackberries. Bring blackberry mixture to a boil, reduce
head:
The blueberry(or blackberry) cobbler can be baked 8 hours
Mix sugar, flour and milk together.
Grease rectangular pan with stick of butter.
Pour in sugar, flour and milk mixture.
Add blackberry pie filling.
Cook at 325\u00b0 for 30 minutes.
Preheat oven to 400. Melt butter in microwave safe bowl. Stir together milk, sugar, Bisquick, vanilla and butter. Pour batter in 9 x 9 inch glass dish. Pour cherry pie filling in and press down gently with spoon so that most of the filling is covered with your batter. Bake for 45 minutes to 1 hour. IMPORTANT - As soon as the cobbler is done cooking place on towel inside refrigerator and cool for at least 4 hours. This step is very important for your crust to turn out buttery.
Mix cherries, Bisquick, first sugar and milk,
spread in baking dish.
Preheat oven to 400 degrees F. In a large saucepan add can of undrained fruit and heat thru. Blend together cornstarch and water in a small bowl, mix until blended. Add mixture to fruit and boil for 1 minute. Pour thickened fruit mixture into a 2 quart baking dish and dot with butter. Set aside.
Add Bisquick, milk, melted butter, and sugar if using, into a bowl. Stir with fork until mixture is well combined. Drop by spoonfuls over fruit. Bake for approximately 20 minutes or until shortcake is golden brown.
Serve hot or cold.