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!


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Rating:
☆☆☆☆☆ 0 votes
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

Step-By-Step

1Preheat oven to 375.
2Make 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.
3Add the cream to the crumbs, mixing with a fork until a soft batter forms. Set the topping aside.
4Make the blackberry filling. In a large bowl, toss together the blackberries, sugar, flour, and allspice.
5Spoon 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).
6Bake the cobbler for 45 minutes, or until the topping is golden brown and the filling is bubbling. Let the cobbler cool slightly before serving.
7Serve warm or at room temperature. Top with vanilla ice cream (optional).

About this Recipe

Main Ingredient: Fruit
Regional Style: American