This cobbler has a traditional drop-biscuit topping. You can substitute raspberries for half of the blackberries.
Original recipe makes 1 9×9-inch baking dish
Ingredients
2 pounds frozen blackberries, thawed
1 1/4 cups white sugar
1 1/2 tablespoons all-purpose flour
1 1/2 tablespoons butter
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons white sugar
1/4 cup softened butter
2/3 cup milk
1 large egg, beaten
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PREP
15 mins
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COOK
20 mins
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READY IN
35 mins
Directions
- Preheat an oven to 400 degrees F (200 degrees C).
- Toss the blackberries with 1 1/4 cups sugar and 1 1/2 tablespoons flour in a mixing bowl. Spread into a 9×9-inch baking dish, and dot with 1 1/2 tablespoons of butter. In a separate bowl, whisk 1 1/2 cups flour together with baking powder, salt, and 2 tablespoons sugar. Cut in the softened butter until the mixture resembles cornmeal. Stir in the milk and egg until combined. Drop the batter over the berries by the spoonful.
- Bake in the preheated oven until the fruit is tender and the topping is golden brown, 20 to 30 minutes.
Nutrition
Calories: 322 kcal
Carbohydrates: 58.3 g
Cholesterol: 44 mg
Fat: 8.7 g
Fiber: 5.7 g
Protein: 5.1 g
Sodium: 212 mg