I was given a pint of blackberry cobbler(ready to serve) filling for Christmas. I need a recipe of how to use?

Answer 1

Rustic Blackberry Cobbler Recipe courtesy of Emeril Lagasse
Show: The Essence of Emeril
Episode: Fish Fry





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.

Answer 2

I love to cook (I learned from some of the best Southern Grandmas around) and I can make a great pie crust, but I'll tell you a secret - I use pre-made crusts almost all the time because absolutely no one can tell the difference. Seriously. Anyway, for a great southern-style cobbler, pour the filling into a casserole dish, any shape. Follow the instructions on a pre-made Pilsbury pie crust and lay one crust over the top of the filling. Cut it to shape if you need to, and don't drape it over the edge of the dish. The crust should lay on top, and if the filling runs on top of the crust a little around the edges, don't worry, it's fine. Dot it all over with little pats of butter (NOT margarine, throw it away, margarine is blasphemy and should be outlawed) and sprinkle it with sugar. Bake at 375 until the crust is brown and crispy and the filling is bubbly. Serve with Breyer's vanilla ice cream.

Answer 3

The easiest way I know to use fruit filling ( besides just eating it or dumping it Icecream :) ) is to make a crisp.
lightly butter a baking dish and spread the filling in bottom, top it with a mixture of butter, brown sugar, and oats. Just soften butter slightly, and then mash together with a fork.
1/2 stick butter
1/2 cup brown sugar
1 cup oats
should be about right for a casserole or cake sized dish. Top it kinda heavy, the topping will sink a little into filling as it bakes giving you a tasty combo of crispy and moist-chewy. bake at about 350 for 10-15 minutes just watch that filling doesn't start to burn. best eaten still warm with vanilla ice cream.

Very simple and very good with berry fillings

Answer 4

Mmm... what about "thimble cookies". Take your favorite shortbread or plain cookie recipe.... Roll into balls, then roll in chopped walnuts. Flatten out a bit and make a thumbprint in the center. Fill each center with cobbler and bake as usual.

Answer 5

ohhhh--that sounds yummy!
this is my quick and easy recipe for (any fruit) cobbler

1 cup milk
1 cup sugar
1 cup self rising flour
1 stick margarine
1 16 oz can of your fave fruit

melt the margarine in microwave-pour into 9inch square baking pan.
mix 1st 3 ingredients together until blended.
pour over margarine in baking pan
pour your entire can of fruit on the top -including all juices .
bake at 350 for 35-40 minutes or until top is golden brown.

omg-this is the easiest dessert to make and it always gets rave reviews!
the way everything comes together--it makes its own 'crust' topping.