Thicken the blackberry mixture with cornstarch and tapioca and top with a buttery-rich biscuit mixture for this top-rated cobbler recipe.
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
How to Make It
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.
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.
I vegan-ized this recipe by using Earth Balance Buttery Sticks and soy creamer instead of the butter and whipping cream. I found that I needed to use an extra Tbs of margarine and another 2 Tbs or so of creamer to make the biscuits have the right consistancy. That being said, it was absolutely delicious, though next time I'll use a bit less sugar with my berries. Apparently my just picked in my backyard berries are sweeter that the recipe expected.
This cobbler has a crust like a pie. LOVED IT!!!! We substituted 1/2 & 1/2 for the whipping cream and used less then the called for amount, just enough to moisten the crust a bit, then crumbled it on the top. Less fat and a better topping. I also cut the sugar and used Splenda for baking, couldn't tell.