Print Options

Back to Summer Blackberry Cobbler >

Include these items:

Select reviews >

Taste of Home Logo

Summer Blackberry Cobbler

Summer Blackberry Cobbler
With a husband from Alabama, I have to make lots of good Southern desserts. This is a must-have. —Kimberly Danek Pinkson, San Anselmo, California
6 ServingsPrep: 25 min. Bake: 25 min.

Ingredients

  • 5 cups fresh blackberries
  • 1/3 cup turbinado (washed raw) sugar
  • 2 tablespoons quick-cooking tapioca
  • 1 tablespoon lemon juice
  • 1-1/2 teaspoons cornstarch or arrowroot flour
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1-1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons cold butter
  • 1/3 cup fat-free milk
  • Vanilla ice cream, optional

Directions

  • In a large bowl, combine the first five ingredients. Transfer to a
  • 2-qt. baking dish coated with cooking spray.
  • In a small bowl, combine the flour, sugar, baking powder, salt and
  • cinnamon. Cut in butter until mixture resembles coarse crumbs. Stir
  • in milk just until moistened. Drop by tablespoonfuls onto blackberry
  • mixture.
  • Bake, uncovered, at 375° for 25-30 minutes or until golden brown.
  • Serve warm with ice cream if desired. Yield: 6 servings.
© Taste of Home 2013

2 of 2

Summer Blackberry Cobbler (continued)

Nutrition Facts: 1 serving (calculated without ice cream) equals 274 calories, 6 g fat (4 g saturated fat), 15 mg cholesterol, 229 mg sodium, 52 g carbohydrate, 7 g fiber, 4 g protein.
© Taste of Home 2013