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Summer Blackberry Cobbler Recipe
Summer Blackberry Cobbler Recipe photo by Taste of Home

Summer Blackberry Cobbler Recipe

Read Reviews (4)
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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
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES: 6 servings

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 King Arthur Unbleached 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

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.

Directions

  1. Preheat oven to 375°. In a large bowl, combine first five ingredients. Transfer to a 2-qt. baking dish coated with cooking spray.
  2. 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.
  3. Bake, uncovered, 25-30 minutes or until golden brown. Serve warm with ice cream if desired. Yield: 6 servings.
Originally published as Summer Blackberry Cobbler in Healthy Cooking August/September 2012, p34

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.

Reviews for Summer Blackberry Cobbler(4)

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Jan. 12, 2013

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

MY REVIEW
Reviewed Sep. 9, 2012

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!!

MY REVIEW
Reviewed Sep. 9, 2012

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!!

MY REVIEW
Reviewed Aug. 8, 2012

very good...

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