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Summer Blackberry Cobbler

My husband is from Alabama, so I like to treat him to classic Southern desserts. This cobbler is a must-have for us in the summer. —Kimberly Danek Pinkson, San Anselmo, California
  • Total Time
    Prep: 25 min. Bake: 25 min.
  • Makes
    6 servings


  • 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
  • Vanilla ice cream, optional


  • Preheat oven to 375°. In a large bowl, combine first five ingredients. Transfer to a 2-qt. baking dish coated with cooking spray.
  • 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.
  • Bake, uncovered, 25-30 minutes or until golden brown. Serve warm, with ice cream if desired.
Nutrition Facts
1 serving (calculated without ice cream): 274 calories, 6g fat (4g saturated fat), 15mg cholesterol, 229mg sodium, 52g carbohydrate (26g sugars, 7g fiber), 4g protein.

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