ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Berry Cobbler

Ralph Anderson
Yield Makes 8 servings

Ingredients

  • 6 cups blackberries or other berries
  • 1 cup sugar
  • 1 tablespoon quick-cooking tapioca
  • 1 tablespoon butter, cut into pieces
  • 1 1/2 cups flour
  • 1/2 cup sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter, cut into pieces
  • 1/2 cup buttermilk
  • 1 tablespoon whipping cream
  • 2 tablespoons sugar
  • Sweetened whipped cream
  • Vanilla ice cream

How to Make It

  1. Combine berries, sugar, and tapioca in a medium bowl; let stand 15 minutes or until tapioca softens. Spoon berry mixture into a buttered 11- x 7-inch baking dish, and dot with 1 tablespoon butter. Bake at 400° for 10 minutes or until berries are hot.

  2. Combine flour and next 3 ingredients in a medium bowl. Cut 1/2 cup butter into flour mixture with a pastry blender until crumbly; add buttermilk, stirring just until dry ingredients are moistened. Gather dough into a ball. Turn dough out onto a lightly floured surface; knead 5 or 6 times. Pat or roll dough into an 11- x 7-inch rectangle.

  3. Carefully place pastry over hot berries. Brush top of pastry with whipping cream, and sprinkle with sugar. Bake at 400° for 15 to 20 minutes or until top is lightly browned. Serve with sweetened whipped cream or vanilla ice cream, if desired.