James Carrier
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.

Ratings & Reviews

lauraanaya's Review

July 08, 2014
this is a new favorite. Everything about this works and great with ice cream.

Lizbelden's Review

July 10, 2011
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.

TPGosslv's Review

June 28, 2010
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.

Snewton's Review

May 07, 2009
This is a great recipe! Can substitute the blackberries for blueberries (add 1/4-1/2 tsp nutmeg). It has become my signature Summer dessert...