Blackberry Cobbler Recipe

Blackberry Cobbler Recipe Blackberry Cobbler Recipe photo by Taste of Home Rating 5

I’ve tweaked this recipe a few times, and everyone enjoys it. You can use frozen blackberries, but fresh are best. The lime zest really complements the sweet fruit, and the sour cream pastry is delightful. —Kimberly Reisinger, Spring, Texas

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Blackberry Cobbler Recipe
  • Prep: 15 min. Bake: 45 min. + cooling
  • Yield: 6-8 Servings
15 45 60

Ingredients

  • 6 cups fresh or frozen blackberries
  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon grated lime peel
  • SOUR CREAM PASTRY:
  • 1-1/3 cups all-purpose flour
  • 3 tablespoons sugar, divided
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 7 tablespoons cold butter, divided
  • 1/2 cup sour cream
  • 1/4 cup heavy whipping cream

Directions

  • Place the blackberries in a large bowl. Combine the sugar, cornstarch and lime peel; sprinkle over berries and gently toss to coat. Pour into a greased 9-in. square baking dish.
  • In a large bowl, combine the flour, 2 tablespoons sugar, baking powder, salt and baking soda; cut in 5 tablespoons butter until crumbly. Combine sour cream and heavy cream; gradually add to crumb mixture, tossing with a fork until mixture forms a ball.
  • Roll out to fit top of baking dish; place pastry over filling. Trim and seal edges; cut slits in top. Melt remaining butter; brush over pastry. Sprinkle with remaining sugar.
  • Bake, uncovered, at 375° for 30 minutes. Cover and bake 15-20 minutes longer or until filling is bubbly and crust is golden brown. Cool for 15 minutes before serving. Yield: 6-8 servings.

    Editor’s Note: If using frozen blackberries, do not thaw before assembling cobbler.

Nutritional Facts 1 serving (1 each) equals 354 calories, 16 g fat (10 g saturated fat), 47 mg cholesterol, 337 mg sodium, 50 g carbohydrate, 6 g fiber, 4 g protein.

Originally published as Blackberry Cobbler in Taste of Home October/November 2005, p27

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Reviews for Blackberry Cobbler

Blackberry Cobbler Recipe

Blackberry Cobbler

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(1-5) of 5 reviews

Reviewed on Oct. 04, 2010 by cmead

Yum! Yum! Yum! Red raspberries are good, too, but you need to double the amount of sugar. I had no heavy cream, so I used just nonfat sour cream and added a little water to make the right consistency. It still came out nice and light.

Reviewed on Sep. 02, 2010 by frenan

I used strawberries, blueberries, & peaches to equal 6 cups of fresh fruit. Also used 1/2 tsp of cinnamon in place of lime zest. Delicious.

Reviewed on Sep. 01, 2009 by cranberrylane

Blackberries are expensive in my region (New England) yet blueberries are in abundence during the summer months so I substituted blueberries. My family freaked. This recipe was easy and delicious. Nobody could tell that it was a 'light' recipe. And yes, it is more like a light biscuit dough which is a pleasant change of pace. Keep 'em coming! Thanks

Reviewed on Jul. 22, 2009 by connierecipes

This was hands-down the most delicious cobbler I've ever eaten. It's not too sweet, there is plenty of fruit in it, and the topping, which is lighter than a biscuit dough but not as light as cake, is outstanding. I had wondered about the directions--baking uncovered first and then covered, but it came out perfect. GREAT recipe!

Reviewed on Sep. 22, 2008 by Allspice_Mo

Is this crust like pie crust or more like biscuit dough. I would like pie crust topping but wondered since it had baking powder and soda what type it turns out to be. Sounds delicious, just need a little info. Thanks

 
 

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