Summer Blackberry Cobbler

Name: Summer Blackberry Cobbler
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 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 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

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

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.

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.

Originally published as Blackberry Cobbler in Healthy Cooking August/September 2012

Reviews

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Average Rating:

Mellian13

Jan 12, 2013

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

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!!
NHquilter

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!!
allicat32

Aug 8, 2012

very good...