Blackberry Cherry Cobbler Recipe

5 3 3
Publisher Photo

Blackberry Cherry Cobbler Recipe

Read Reviews
5 3 3
Publisher Photo
"This is a very good dessert that's easy to make and calls for only a few ingredients," says June Cunningham of Carsonville, Michigan. Refrigerated biscuits form the golden toping over a combination of ruby-red cherry pie filling and frozen blackberries.
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.

Ingredients

  • 1 can (21 ounces) cherry pie filling
  • 2 cups frozen blackberries, thawed
  • 1/4 teaspoon ground cinnamon
  • TOPPING:
  • 1/3 cup sugar
  • 1/4 teaspoon ground cinnamon
  • 1 tube (7-1/2 ounces) refrigerated buttermilk biscuits
  • 3 tablespoons butter, melted
  • 1/4 cup sliced almonds

Directions

In a large saucepan, combine the pie filling, blackberries and cinnamon. Cook over medium heat until mixture is bubbly, stirring occasionally. Pour into a greased 11x7-in. baking dish.
In a small bowl, combine the sugar and cinnamon. Dip biscuits in butter and then in cinnamon-sugar. Arrange biscuits around edges of dish; sprinkle with almonds. Bake, uncovered, at 350° for 25-30 minutes or until golden brown. Serve warm. Yield: 10 servings.
Originally published as Blackberry Cherry Cobbler in Quick Cooking January/February 2005, p21

Nutritional Facts

1 each: 209 calories, 5g fat (2g saturated fat), 9mg cholesterol, 228mg sodium, 39g carbohydrate (24g sugars, 2g fiber), 3g protein.

  • 1 can (21 ounces) cherry pie filling
  • 2 cups frozen blackberries, thawed
  • 1/4 teaspoon ground cinnamon
  • TOPPING:
  • 1/3 cup sugar
  • 1/4 teaspoon ground cinnamon
  • 1 tube (7-1/2 ounces) refrigerated buttermilk biscuits
  • 3 tablespoons butter, melted
  • 1/4 cup sliced almonds
  1. In a large saucepan, combine the pie filling, blackberries and cinnamon. Cook over medium heat until mixture is bubbly, stirring occasionally. Pour into a greased 11x7-in. baking dish.
  2. In a small bowl, combine the sugar and cinnamon. Dip biscuits in butter and then in cinnamon-sugar. Arrange biscuits around edges of dish; sprinkle with almonds. Bake, uncovered, at 350° for 25-30 minutes or until golden brown. Serve warm. Yield: 10 servings.
Originally published as Blackberry Cherry Cobbler in Quick Cooking January/February 2005, p21

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBlackberry Cherry Cobbler

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
mindysmama User ID: 6929696 218399
Reviewed Jan. 20, 2015

"katlaydee3 Did you add any sugar? I would also rather use fresh berries. Thanks!"

MY REVIEW
deltatoolgirl User ID: 1215550 149047
Reviewed Oct. 16, 2013

"Amazingly good! I can't wait to make this again!"

MY REVIEW
katlaydee3 User ID: 3741999 124877
Reviewed Feb. 3, 2013

"Delicious! I substituted fresh blackberries for frozen since they were on sale."

Loading Image