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Summer Blackberry Cobbler Recipe

Summer Blackberry Cobbler Recipe photo by Taste of Home

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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

This recipe is:

Healthy

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Summer Blackberry Cobbler Recipe

Prep: 25 min. Bake: 25 min.

Yield: 6 Servings

25 25 50

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.

Nutritional 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.

Originally published as Summer Blackberry Cobbler in Healthy Cooking August/September 2012, p34

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Reviews for Summer Blackberry Cobbler

Summer Blackberry Cobbler

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Reviewed on Jan. 12, 2013 by Mellian13

Loved this recipe, have made it twice all ready and would make it again any time.

Reviewed on Sep. 09, 2012 by NHquilter

Just made this tonight with a mixture of frozen blackberries, blueberries and raspberries. I subbed white whole wheat flour for the all purpose flour. It was great! I will make it again!!

Reviewed on Sep. 09, 2012 by NHquilter

Just made this tonight with a mixture of frozen blackberries, blueberries and raspberries. I subbed white whole wheat flour for the all purpose flour. It was great! We will make it again!!