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Best Blackberry 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
Ingredients
- 6 cups fresh or frozen blackberries
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 1 teaspoon grated lime zest
- 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
Directions
- 1. Place the blackberries in a large bowl. Combine the sugar, cornstarch and lime zest; sprinkle over berries and gently toss to coat. Pour into a greased 9-in. square baking dish.
- 2. 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.
- 3. 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.
- 4. 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.
Nutrition Facts
1 each: 354 calories, 16g fat (10g saturated fat), 47mg cholesterol, 337mg sodium, 50g carbohydrate (26g sugars, 6g fiber), 4g protein.
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