prinkle with brown sugar. Bake for 50 minutes, or until the
or you can freeze it for up to 3 months. There
inch oval casserole dish for mine. So there are a
o mix and let sit for 15 minutes.
Grease four
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.
Heat oven to 375 degrees.
Butter an 8-inch square baking dish. Add the berries and 1-1/2 T. of the sugar to dish and toss.
In a large bowl, combine the pancake mix, milk, and eggs until no lumps remain. Pour the batter over the berries.
Bake until the crust is golden and a toothpick inserted in the center comes out clean, about 30 minutes. Remove from oven. Let cool for 5 minutes.
Sprinkle with the remaining sugar and serve with a dollop of whipped cream.
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.
o 375 degrees F.
For the fruit: Halve the nectarines
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.
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.
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.
ogether and set aside.
For the pastry, cut the shortening
lower the heat and simmer for 2 minutes; remove from the
n a bowl; spread over blackberry mixture.
Bake in the
mooth; stir into blackberries. Bring blackberry mixture to a boil, reduce
Melt oleo in a loaf pan.
Mix flour, cinnamon and sugar; add milk.
Pour over melted oleo in loaf pan.
Stir sugar into berries and pour over mixture in loaf pan.
Bake at 350\u00b0 for 45 minutes.
Preheat oven to 350\u00b0.
Melt butter in 8 or 9-inch square baking dish in oven.
In a saucepan, add sugar, blackberries and lemon juice and heat just to boiling.
Combine muffin mix and milk and stir until blended.
Spoon in baking pan with butter.
Do not stir.
Spoon hot blackberries and juice evenly over batter; do not stir.
Bake for 35 to 40 minutes or until golden brown.
Cook berries and sweeten to taste.
Mix sugar, flour, baking powder and eggs; sprinkle over berries. Add the oleo divided into pieces. Bake at 350\u00b0 for 45 to 55 minutes until golden brown on top. You can also use this for peach cobbler.
In a large bowl, combine the first five ingredients. Store in an airtight container in a cool dry place for up to 6 months.
To prepare cobbler:Pour butter into an 11-in. x 7-in. baking dish. Top with pie filling. In a bowl, combine 2 cups cobbler mix and water. Drop by rounded tablespoonfuls over pie filling; spread gently. Bake at 350\u00b0 for 35-40 minutes or until topping is golden brown. Serve warm.
Note: Contents of mix may settle during storage. When preparing recipe, spoon mix into measuring cup.
ot peach mixture and cook for 10 minutes until it starts