Blackberry Cobbler

Blackberry Cobbler Recipe
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

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

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. 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.

Carolyn Weil, San Francisco, California,

Sunset

July 2002
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