Blackberry-Apple Cobbler

Yield: 8 servings (serving size: 1/8 of cobbler)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 277
  • Fat: 7.8g
  • Saturated fat: 4.5g
  • Protein: 2.5g
  • Carbohydrate: 51.4g
  • Cholesterol: 19mg
  • Iron: 1.1mg
  • Sodium: 184mg
  • Calories from fat: 25%
  • Fiber: 4.5g
  • Calcium: 47mg


  • 4 cups fresh blackberries
  • 1 1/4 cups peeled and thinly sliced Rome apple (about 1 medium)
  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon grated lemon rind
  • 1/4 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 2 tablespoons sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 tablespoons chilled butter or stick margarine
  • 1 large egg white, beaten
  • 3 teaspoons ice water
  • Cooking spray
  • 2 tablespoons butter or stick margarine
  • 1 1/2 teaspoons sugar
  • 1/4 teaspoon ground cinnamon


  1. Preheat oven to 375°.
  2. Combine blackberries and apple. Combine 1 cup sugar, 2 tablespoons flour, and lemon rind; toss with fruit. Stir in vanilla; set aside.
  3. Combine 3/4 cup flour, 2 tablespoons sugar, baking powder, and salt in a large bowl. Cut in 3 tablespoons cold butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add egg white; sprinkle ice water, 1 teaspoon at a time, over surface until mixture forms a loose ball. (Dough will be slightly crumbly.) Place mixture on heavy-duty plastic wrap; pat dough 3 or 4 times to form a disc. Cover with additional plastic wrap. Roll dough, still covered, into an 8-inch square. Chill 10 minutes.
  4. Toss fruit mixture gently; spoon into an 8-inch square pan coated with cooking spray. Dot with 2 tablespoons butter.
  5. Remove 1 sheet of plastic wrap from dough; invert dough over fruit mixture in pan. Remove top sheet of plastic wrap.
  6. Combine 1 1/2 teaspoons sugar and cinnamon; sprinkle over crust. Bake at 375° for 35 minutes or until crust is browned. Let stand 15 minutes before serving.
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