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

Blackberry Cobbler

Yield Makes 6 to 8 servings

Ingredients

  • 1 1/3 cups sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup butter or margarine, melted
  • 2 teaspoons vanilla extract
  • 2 (14-ounce) bags frozen blackberries, unthawed
  • 1/2 (15-ounce) package refrigerated piecrusts
  • 1 tablespoon sugar
  • Vanilla ice cream (optional)
  • Sugared Piecrust Sticks (optional)

How to Make It

  1. Stir together first 4 ingredients in a large bowl. Gently stir in blackberries until sugar mixture is crumbly. Spoon fruit mixture into a lightly greased 11- x 7-inch baking dish.

  2. Cut 1 piecrust into 1/2-inch-wide strips, and arrange strips diagonally over blackberry mixture. Sprinkle top with 1 tablespoon sugar.

  3. Bake at 425° for 45 minutes or until crust is golden brown and center is bubbly. Serve with ice cream and Sugared Piecrust Sticks, if desired.