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Summer Blackberry Cobbler

Total Time

Prep: 25 min. Bake: 25 min.

Makes

6 servings

My husband is from Alabama, so I like to treat him to classic Southern desserts. This cobbler is a must-have for us in the summer. —Kimberly Danek Pinkson, San Anselmo, California
Summer Blackberry Cobbler Recipe photo by Taste of Home

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

  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.

Nutrition Facts

1 serving (calculated without ice cream): 274 calories, 6g fat (4g saturated fat), 15mg cholesterol, 229mg sodium, 52g carbohydrate (26g sugars, 7g fiber), 4g protein.

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