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Blackberry Cobbler

Total Time:
50 mins
Prep Time:
25 mins
Cook Time:
25 mins
Yield:
6 servings
Dish Size:
2 Quart
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September 15, 2015

Ingredients

  • 5 cups fresh or frozen blackberries, thawed
  • 1/3 cup turbinado (washed raw) sugar
  • 2 tablespoons quick-cooking tapioca
  • 1 tablespoon lemon juice
  • 1 1/2 teaspoons cornstarch or arrowroot flour
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons cold butter
  • 1/3 cup fat-free milk
  • vanilla ice cream, optional

Directions

  1. Preheat oven to 375 degrees. In a large bowl, combine first five ingredients. Transfer to a temp-tations® 2 quart baker coated with cooking spray. 
  2. In a small bowl, combine flour, sugar, baking powder, salt and cinnamon. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Drop by tablespoonfuls onto blackberry mixture. 
  3. Bake, uncovered, 25 - 30 minutes or until golden brown. Serve warm with ice cream if desired. 

This recipe is from my Taste of Home: temp-tations Holiday Cookbook!

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