James Carrier
Yield
Makes 6 to 8 servings

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

How to Make It

Step 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.

Step 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.

Step 3

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

Step 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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