Blackberry Cobbler

James Carrier

Thicken the blackberry mixture with cornstarch and tapioca and top with a buttery-rich biscuit mixture for this top-rated cobbler recipe.

Yield: Makes 6 to 8 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 498
  • Calories from fat: 38%
  • Protein: 4.8g
  • Fat: 21g
  • Saturated fat: 13g
  • Carbohydrate: 74g
  • Fiber: 5.8g
  • Sodium: 614mg
  • Cholesterol: 64mg

Ingredients

  • 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

Preparation

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