Traditional Blackberry Cobbler

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

  • PREP

    15 mins

  • COOK

    20 mins

  • READY IN

    35 mins

Directions

  1. Preheat an oven to 400 degrees F (200 degrees C).
  2. 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.
  3. 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