Blackberry Cobbler

Blackberry CobblerRecipe
James Carrier
Thicken the blackberry mixture with cornstarch and tapioca and top with a buttery-rich biscuit mixture for this top-rated cobbler recipe.
Makes 6 to 8 servings


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1 1/4 cups sugar
2 tablespoons cornstarch
2 tablespoons quick-cooking tapioca
6 cups blackberries, rinsed and drained
1 teaspoon grated lemon peel
1 tablespoon lemon juice
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup (1/4 lb.) cold butter, cut in chunks
1 cup whipping cream


1. In a large bowl, combine 1 cup sugar, cornstarch, tapioca, blackberries, lemon peel, and lemon juice. Mix gently to coat. Pour into a shallow 3- to 4-quart baking dish.

2. In another bowl, mix flour, baking powder, salt, and remaining 1/4 cup sugar. With your fingers or a pastry blender, rub or cut butter into flour mixture until coarse crumbs form. Add cream and stir just until mixture forms a soft, crumbly dough.

3. Pat 1/4-cup portions of dough into flat disks 1/2 inch thick and arrange evenly over fruit.

4. Bake in a 350º oven until topping is golden brown and fruit is bubbling, 45 to 55 minutes. Serve warm or at room temperature.

Created date

June 2004

Nutritional Information

Calories 498
Caloriesfromfat 38 %
Protein 4.8 g
Fat 21 g
Satfat 13 g
Carbohydrate 74 g
Fiber 5.8 g
Sodium 614 mg
Cholesterol 64 mg