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.
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.
about 25 minutes.
Spoon cobbler into bowls.
Top with
STEP 1 Spray 6-quart slow cooker with cooking spray. In large bowl, gently toss peaches and 1/4 cup of the sugar. Turn into slow cooker.
STEP 2 In medium bowl, gently beat Bisquick mix, sugar and milk with whisk until blended. Pour over peaches in slow cooker.
STEP 3 Cover; cook on low heat setting 3 hours or until cobbler is set in center.
STEP 4 Serve cobbler with ice cream.
Put margarine or butter in 15 x 9-inch pan.
Put pan in oven until butter melts.
Add sugar and mix in pan with butter.
Add Bisquick in same pan.
Add the milk and mix well.
Pour fruit over the Bisquick.
Do not mix.
Bake at 375 degrees for 1 hour.
b>cobbler according to the Pillsbury Ready Crust box directions.
This recipe