Mary Engelbreit's "Sweet Treat" Blackberry Cobbler
cold, unsalted butter, cut in pieces
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).
Originally Posted: Sun, Jul 26, 2015