Best Blackbrry Cobbler Recipe
- 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
- 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.
Reviews for Best Blackbrry Cobbler(5)
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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.
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.
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
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!
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