Blackberry Pear Cobbler


It’s almost time for fresh blackberries and I wanted to use a bag of frozen blackberries before the farm markets open.  I needed 4 cups of fruit and only had 2-1/2 cups in the bag of berries, so I used a can of drained pear slices, which made the measurement exactly right.  Fresh blackberries can also be used but if you are substituting fresh pears, saute them first in a little butter until fork tender so they will be done within the 30-minute baking time.

BLACKBERRY PEAR COBBLER

Filling:

  • ¾ cup granulated sugar
  • 1 Tblsp. cornstarch
  • 1 cup boiling water
  • 15 oz. can sliced pears in juice, drained (about 1-½ cups)
  • 12 oz. bag of frozen blackberries, thawed, with juice – about 2-½ cups
  • 1 Tblsp. butter
  • ¼ tsp. nutmeg
  • ¼ tsp. ground ginger

Topping:

  • 1 cup all-purpose flour
  • 1 Tblsp. granulated sugar
  • 1-½ tsp. baking powder
  • ½ tsp. salt
  • ¼ cup shortening
  • ½ cup milk

Preheat oven to 400 degrees F
Have a 9×9 inch baking pan/dish at hand

To make filling:
Drain the pears – I like to save the juice in a jar in the freezer to substitute for a cup of cold water when making Jello.  A mixture of different juices makes it really flavorful.

Cut the pear slices in half.  Set aside.

In a medium saucepan, cook the sugar, cornstarch and boiling water over medium heat until mixture begins to boil; continue stirring and cooking for another minute.  Remove from heat and add blackberries and pears.  Stir in butter and spices and pour into a 9×9 baking pan/dish.  Set aside.

To make topping:
In a medium bowl, combine the flour, sugar, baking powder and salt.  Cut in the shortening with your fingertips.  Stir in the milk to make a soft dough.

Drop the soft dough by spoonful onto the hot filling.

Bake @ 400 degrees F for 30 minutes.  Place pan on a wire rack to cool.

Good warm or at room temperature.  Delicious plain or with a scoop of vanilla ice cream. 

Tart Cherry Cobbler

Back in the 1980s we had a small house on about 2 acres of ground, almost every inch filled with something good to eat that my husband had planted.  We all loved the tart cherries and had to join in and pick quickly before the birds got them.  I used netting for a while, but got too upset when a bird got caught in it, although we were always able to set it free without injury.  Instead, we just kept an eye on the tree and tried to beat the birds to the harvest.

Eleven years ago, we had to leave the two acres and all its bounty behind and since then I’ve had no luck in finding fresh or frozen tart cherries – only the small cans of discolored fruit for an annual President’s Day pie.  But recently, my online friend, Darlene, mentioned on her blog that she buys tart frozen Morency cherries at her Meijer store in Columbus, Ohio.  I couldn’t wait to check out the freezer section of my Cincinnati area store, and, sure enough, they carry a 24-oz. bag.

TART CHERRY COBBLER

The Cherry Filling

  • 24-oz. bag of frozen tart cherries, thawed with juice
  • 3/4 cup granulated sugar
  • 1 Tblsp. quick cooking tapioca
  • Pinch of salt
  • 1 Tblsp. butter
  • 1/4 tsp. almond extract

The Cobbler Dough:

  • 1 cup all-purpose flour
  • 1 Tblsp. granulated sugar
  • 1-1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 cup shortening
  • 1/2 cup milk

Preheat oven to 400 degrees F.

To make the filling:

In a medium saucepan over medium high heat, mix the cherries, juice, sugar, tapioca and salt.  Cook until mixture begins to boil, stirring occasionally.  Boil for another minute, stirring constantly.  Remove from heat and stir in butter and almond extract.  Pour cherry mixture into a 10-inch or 1-1/2 qt. ungreased  baking dish.

To make the cobbler topping:

In a medium bowl, whisk together the flour, sugar, baking powder and salt.  Cut in the shortening until well distributed.  With a fork, stir in the milk.  Drop batter by tablespoonful onto the top of the piping hot cherry mixture.*  Place baking dish on a flat pan to catch spills and bake in a preheated 400 degree F oven for 25-30 minutes until topping is golden brown.  Remove baking dish to a wire rack to cool.

Best when eaten warm with whipped cream/topping or ice cream.

Servings:  6 

*I never had a lot of luck with cobblers until I read in an old Farm Journal cookbook that the filling should always be piping hot when the batter is spooned onto it.  This tip always works for me.

My President’s Day Pie

Blackberry Cobbler and a Berry-Loving Dog

Rusty likes blackberries.  It came as quite a surprise to me.  We had gotten Rusty from the shelter in 1999 when he was four months old.


At the time, we lived on two acres in a rural area on the Ohio/Indiana border called Blue Jay.  One day, I was preparing blackberries and looked down to see Rusty staring expectantly at me or rather, at the plump blackberry in my hand.  I had never given a tart, wild blackberry to a dog before, but that’s what he seemed to want.  He loved it.  Luckily, I had buckets of berries picked from our wild thicket in the backyard, so he got a fair share of our bounty.

I took Rusty with me when I went out to pick berries – not always a good thing for me.  I had taken off my straw hat for a minute and looked around to see this.


I wasn’t happy that my hat was all gnawed around the edges.

I scolded him a little, but not enough to warrant this sad reaction.

A year later, I wrote a piece for a web site about Rusty and his favorite fruit.

BLACKBERRY TIME IN BLUE JAY –  Rusty, our year-old hound, seems to know when the blackberries are ready for picking.  He takes off toward the back yard on a brisk trot, straining at his leash  – past the asparagus bed and rhubarb, along the border of the vegetable garden, down to the very edge of the property where the wild blackberries grow.  Rusty plucks off all the berries he can reach, always choosing the choice center berry, ignoring the thorns that prickle his nose.  We still have plenty of dark, lustrous berries to carry back to the house in our graniteware bucket to cook up into summertime treats such as Blackberry Cobbler.

That was the last summer I could put on my tattered straw hat and take Rusty down to the blackberry patch.  My husband’s condition worsened and we had to move to a property I could manage alone.   David has been gone for over 7 years, but Rusty is still with me, an elderly 12-year-old, and I still get some blackberries at the farm market and make that good Blackberry Cobbler from a recipe found in an old Farm Journal Pie cookbook.

BLACKBERRY COBBLER

¾ cup granulated sugar
1 Tblsp. cornstarch
1 cup boiling water
4 cups blackberries
1 T butter
½ tsp cinnamon or ¼ tsp nutmeg

Preheat oven to 400 degrees F

In a medium saucepan, mix the sugar, cornstarch, and water.  Bring the mixture to a boil over medium heat and continue to boil for one minute, whisking constantly.   Remove from heat and gently stir in the blackberries.

Pour this mixture into an ungreased 10” x 6 x 2 inch baking dish or a 1-½ qt casserole.

Dot with butter and sprinkle with spices.

DOUGH:
1 cup all-purpose flour
1 Tblsp. granulated sugar
1-½ tsp baking powder
½ tsp salt
¼ cup shortening
½ cup milk

In a medium bowl, mix together the flour, sugar, baking powder and salt.  Cut in the shortening until the mixture resembles coarse cornmeal.

Stir in the milk.

Drop spoonsful of dough over the hot fruit filling.

Bake in a 400 F degree oven about 30 minutes or until topping is golden brown and fruit is bubbling.  Cool slightly on a wire rack.

Serve in bowls with cobbler juices.  Best when served warm.

6 servings 

Rusty still gets an occasional ripe blackberry tossed his way.

Celebration Peach Cobbler

This recipe comes from two sources – the fruit portion is from a Crisco flyer, American Pie Celebration, and the cobbler topping is my favorite from Farm Journal’s Complete Pie Cookbook.  The Farm Journal stresses dropping the cobbler dough onto piping hot fruit.

CELEBRATION PEACH COBBLER

Fruit Mixture

  • 4 cups sliced fresh peaches
  • ½ cup granulated sugar
  • 1/3 cup water
  • 1 T cornstarch
  • ¼ tsp. cinnamon
  • Dash of nutmeg

Cobbler Topping:

  • 1 cup all-purpose flour
  • 1 Tblsp. granulated sugar
  • 1-½ tsp. baking powder
  • ½ tsp. salt
  • ¼ cup vegetable shortening (Crisco)
  • ½ cup milk

Preheat oven to 400 degrees F
Have a 9-inch square baking pan or 2-quart baking dish at hand.

To Make Fruit Mixture:
In a large saucepan, combine peaches, sugar, water and cornstarch.  Cook over medium heat, stirring occasionally, until mixture comes to a boil.  Reduce heat to a simmer and continue to cook, stirring constantly for one minute.  Stir in cinnamon and nutmeg.  Pour into a 9-inch square baking dish or a 2-quart baking dish.

To Make Cobbler Topping:
Sift together the flour, sugar, baking powder and salt.  Blend in the shortening until the mixture resembles coarse cornmeal.  Stir in the milk to make a soft dough.

Drop tablespoons of cobbler topping over surface of piping hot fruit mixture.

Bake @ 400 degrees F for 20-30 minutes until fruit is bubbly and topping is golden brown.

6 servings.  Serve in bowls with cobbler juices. 


This is a wonderful cobbler served warm.  I try to time it so it’s coming from the oven  to  cool for 20 minutes or so while we’re eating dinner.  It’s a lovely dessert  plain or topped with a little cream or whipped topping.

Blueberry Cobbler

I adapted this recipe from one I had posted last summer for a mixed fruit cobbler.  It turned out very well, with a lot of flavorful juice.  The procedure for making cobbler comes from an old cookbook, The Farm Journal Pie Cookbook, and stresses the importance of placing the dough on piping hot fruit.

FRESH BLUEBERRY COBBLER

For the fruit:

  • 3/4 cup granulated sugar
  • 1 Tblsp. cornstarch
  • 1 cup boiling water
  • 4 cups fresh blueberries
  • 1 Tblsp. butter
  • 1/2 tsp. cinnamon

For the dough:

  • 1 cup all-purpose flour
  • 1 Tblsp. granulated sugar
  • 1/2 Tblsp. baking powder
  • 1/2 tsp. salt
  • 1/4 cup vegetable shortening
  • 1/2 cup milk

Preheat oven to 400 degrees F

To prepare the fruit:

In a medium saucepan, mix 3/4 cup sugar, cornstarch and boiling water.  Cook over medium heat, stirring constantly until mixture comes to a boil.  Continue cooking and stirring for one more minute.

Remove pan from heat and gently stir in the fresh blueberries.  Pour the fruit mixture into a 1-1/2 quart casserole dish.  Dot with butter and sprinkle with cinnamon.

To make the dough:

In a medium bowl, mix together the flour, sugar, baking powder and salt.  With your hands or a pastry blender, mix in the shortening.  Stir in the milk.  Drop dough by spoonsful onto the hot berry mixture.

Place casserole on a flat pan to catch spills and bake @ 400 degrees F for 30 minutes.  Cool on a wire rack.  Best served warm with whipped cream/topping, cream or ice cream.

Servings:  6

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Rhubarb and Friends Cobbler

topbwlFor many years, I tried various cobbler recipes without being completely satisfied.  Then, in 1996, I found a recipe for cobbler in one of my favorite cookbooks – The Farm Journal Pie Cookbook, and they stressed that the filling should be piping hot when the dough is spooned onto it.  I’ve made many cobblers with all kinds of fruit since then and have always been pleased with the results.

On this beautiful June Sunday morning, I was debating what to fix for dessert for myself – no company for dinner this week.  My decision was based on what I found in my refrigerator:  a recent cutting of rhubarb from my garden, a couple of Granny Smith apples, and a small amount of fresh blueberries.  I wanted to make something that would be good for dessert today but also taste good a couple of days from now – not too rich, not too much fat.  I think this cobbler made from the rhubarb and its friends in the refrigerator was just right.  It will be my dessert well into next week.

RHUBARB & FRIENDS COBBLER

Fruit Filling:

  • 3/4 cup granulated sugar
  • 1 Tblsp. cornstarch
  • 1 cup boiling water
  • 1-1/2 cups rhubarb, cut in 1″ pieces
  • 2 cups tart apple,  peeled and thinly sliced
  • 1/2 cup blueberries
  • 1 Tblsp. butter
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg

In a medium saucepan, mix the granulated sugar, cornstarch and water.  Bring to a boil over medium heat and boil for one minute.  Remove from heat – add the rhubarb, apple slices, blueberries, butter, cinnamon and nutmeg – stirring gently to blend.  Pour this mixture into an ungreased one-quart casserole dish.

Dough:

  • 1 cup all-purpose flour
  • 1 Tblsp. granulated sugar
  • 1-1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 cup vegetable shortening (Crisco)
  • 1/2 cup milk

In a medium bowl, mix together the dry ingredients.  Cut in the vegetable shortening and then stir in the milk with a fork.  Drop by spoonsful onto the hot fruit filling.  Place the casserole dish on a flat pan to catch spills and bake @ 400 degrees F for about 30 minutes.

baked

Serve in bowls with cobbler juices and whipped cream/topping or ice cream.

Yield:  6 servings 

One of my Mother’s Day gifts this year was a set of vintage two-handled soup bowls.

soupbowls

I might not be making much soup this summer, but the bowl is just the right size for a serving of cobbler.

bwl