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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

  • Preheat oven to 375°. In a large bowl, combine first five
  • ingredients. Transfer to a 2-qt. baking dish coated with cooking
  • spray.
  • In a small bowl, combine 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, 25-30 minutes or until golden brown. Serve warm with
  • ice cream if desired. Yield: 6 servings.

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Summer Blackberry Cobbler (continued)

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.