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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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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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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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