2 Seedless Berry Cobbler Recipes
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
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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