Summer Blackberry Cobbler
TOTAL TIME: Prep: 25 min. Bake: 25 min.
YIELD: 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
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.
© 2024 RDA Enthusiast Brands, LLC