Rating: 5 stars
4 Ratings
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  • 4 star values: 1
  • 5 star values: 3

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

Carolyn Weil, San Francisco, California
This Story Originally Appeared On sunset.com

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Credit: James Carrier

Recipe Summary

Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

  • Bake in a 350º oven until topping is golden brown and fruit is bubbling, 45 to 55 minutes. Serve warm or at room temperature.

Nutrition Facts

498 calories; calories from fat 38%; protein 4.8g; fat 21g; saturated fat 13g; carbohydrates 74g; fiber 5.8g; sodium 614mg; cholesterol 64mg.
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