Mary Engelbreit's "Sweet Treat" Blackberry Cobbler
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Family Tested & Approved
cold, unsalted butter, cut in pieces
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.
Add the cream to the crumbs, mixing with a fork until a soft batter forms. Set the topping aside.
Make the blackberry filling. In a large bowl, toss together the blackberries, sugar, flour, and allspice.
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).
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.
Serve warm or at room temperature. Top with vanilla ice cream (optional).