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Best Blackbrry Cobbler

 Best Blackbrry Cobbler
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
6-8 ServingsPrep: 15 min. Bake: 45 min. + cooling


  • 6 cups fresh or frozen blackberries
  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon grated lime peel
  • 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

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Best Blackbrry Cobbler (continued)

Directions (continued)

  • 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.