Mary Engelbreit's "Sweet Treat" Blackberry Cobbler

linda hennessey

By
@goirish86

While looking for a good cobbler recipe for the wild blackberries I picked, I ran across this recipe in an old Mary Engelbreit "Sweet Treats" Dessert Cookbook (from the 80's) that I had in my cookbook collection. The added heavy cream makes the biscuit topping rich and scrumptious!


Featured Pinch Tips Video

Rating:

Serves:

6

Prep:

20 Min

Cook:

45 Min

Method:

Bake

Ingredients

BISCUIT TOPPING

1 1/2 c
all-purpose flour
3/4 c
sugar
2 tsp
baking powder
1/2 tsp
salt
6 Tbsp
cold, unsalted butter, cut in pieces
3/4 c
heavy cream

BLACKBERRY FILLING

4 c
fresh blackberries
1/2 c
sugar
1 1/2 Tbsp
all-purpose flour
1/8 tsp
ground allspice

Directions Step-By-Step

1
Preheat oven to 375.
2
Make the biscuit topping. In a large bowl, toss together the flour, sugar, baking powder, and salt. Using your fingers, rub the butter into the flour mixture until it resembles coarse crumbs.
3
Add the cream to the crumbs, mixing with a fork until a soft batter forms. Set the topping aside.
4
Make the blackberry filling. In a large bowl, toss together the blackberries, sugar, flour, and allspice.
5
Spoon the filling into an ungreased 13x9-inch baking pan. Using a large spoon, drop mounds of the biscuit topping on the blackberry filling (the batter will spread as it cooks).
6
Bake the cobbler for 45 minutes, or until the topping is golden brown and the filling is bubbling. Let the cobbler cool slightly before serving.
7
Serve warm or at room temperature. Top with vanilla ice cream (optional).

About this Recipe

Main Ingredient: Fruit
Regional Style: American