Blackberries are expensive! At least organic ones are. I bought 2 tubs of blackberries for this, and then, thinking I wouldn’t have enough, 1 container of raspberries, just in case! This recipe is easy and turned out to be pretty good, although as far as cobblers go, I much prefer this one. I really love the bread part of a cobbler best, so that’s probably the reason.
Summer Blackberry Cobbler
time needed: 50 min.
5 cups fresh blackberries
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 (I used plain almond milk)
Vanilla ice cream, optional
In a large bowl, combine the first five ingredients. Transfer to a 2-qt. baking dish coated with cooking spray.
In a small bowl, combine the 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.
Bake, uncovered, at 375° for 25-30 minutes or until golden brown. Serve warm with ice cream if desired.