2 Seedless Berry Cobbler Recipes

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Lazy Day Berry Cobbler


Melt 1/2 cup butter or margarine. Pour into a baker that is at least 10-inches square and 2 1/2-inches deep. Put 1/2 teaspoon baking powder into 1 cup flour. Add 1 cup sugar and 1 cup milk. Pour all into pan over butter. Add sweetened berry juice. Do not mix or cover. Bake at 350 degrees for 1 hour.

Canned, frozen, or fresh berries may be used. Sweeten juice to taste. Less will make it more tart. More sugar makes a thicker, sweet juice. The amount of juice used is about 3 1/2 to 4 cups.

For canned berries off the store shelf: 2 large cans should do it. For frozen or fresh, add water. To start the berries to cook the juice out: 1 cup of water to 2 quarts of berries. Boil until the berries are tender, then mash them through several layers of cheesecloth to strain the seeds.

Blackberries or Dewberries are good for this recipe
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Another Seedless Berry Cobbler

Line baker with regular pie crust. Cook in medium-temperature oven until half-done. Cut dumplings from pie dough mix and drop into boiling juice. Cook until done. Sweeten to taste. Pour into cooked pie shell, and cover with solid or lattice-work top. Dot with butter, and sprinkle sugar over crust. Bake 30 minutes in a medium-temperature oven, uncovered. Amounts of crust and juice varies, depending on how much juice you have. (See above recipe for how-to-juice.)

I usually use 2 1/2 cups flour and 1 1/4 cups Crisco for crust, then at least 4 cups juice-sweetened. This is a good way to do berry juice, so that all of your ‘crusts’ don’t glob together due to the lack of berry-substance to keep them separate.

Again this recipe depends on your taste. Tart or sweet and thick.

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