Blackberry Cobbler

Name: Blackberry Cobbler
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 - 8
Ingredients: 6 c fresh or frozen blackberries ..(if using frozen blackberries, do not thaw before assembling cobbler); 1/2 - 3/4 c sugar, depending on how sour your berries are; 3 Tbsp cornstarch; 1 tsp grated lime peel; SOUR CREAM PASTRY; 1 - 1/3 c flour; 3 Tbsp sugar, divided; 3/4 tsp baking powder; 1/2 tsp salt; 1/4 tsp baking soda; 7 Tbsp cold butter, divided; 1/2 c sour cream; 1/4 dash(es) whipping cream

By Cassie *
@1lovetocook1x

This is another delicious recipe I tried with many different fruits. The recipe came from my Oct/Nov 2005 TOH book.

It was a contest winning recipe..thought I would share. It is tested and approved by my family and friends.

I love the sour cream crust..

Enjoy!

Photo courtesy of TOH. As soon as blackberries are readily available I will be making this again for my family or Church. Will update the photo.

Rating:

★★★★★ 2 votes5

Comments:

19 Comments

Serves:

6 - 8

Prep:

15 Min

Cook:

45 Min

Ingredients

6 c

fresh or frozen blackberries ..(if using frozen blackberries, do not thaw before assembling cobbler)
1/2 - 3/4 c

sugar, depending on how sour your berries are
3 Tbsp

cornstarch
1 tsp

grated lime peel
SOUR CREAM PASTRY
1 - 1/3 c

flour
3 Tbsp

sugar, divided
3/4 tsp

baking powder
1/2 tsp

salt
1/4 tsp

baking soda
7 Tbsp

cold butter, divided
1/2 c

sour cream
1/4 dash(es)

whipping cream
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How to Make Blackberry Cobbler

Step-by-Step

Place the blackberries in a large bowl. Combine the sugar, cornstarch and lime peel; sprinkle over berries and gently toss to coat. Pour into a greased 9-in. square baking dish.
In a large bowl, combine the flour, 2 tablespoons sugar, baking powder, salt and baking soda; cut in 5 tablespoons butter until crumbly. Combine sour cream and heavy cream; gradually add to crumb mixture, tossing with a fork until mixture forms a ball.

I use my food processor. Works great. Saves so much time.
Roll out to fit top of baking dish; place pastry over filling. Trim and seal edges; cut slits in top. Melt remaining butter; brush over pastry. Sprinkle with remaining sugar.
Bake, uncovered, at 375° for 30 minutes. Cover and bake 15-20 minutes longer or until filling is bubbly and crust is golden brown. Cool for 15 minutes before serving.

So yummy!