← Back to Search Results
baking American, New England
Blackberry Cobbler   Recipe-398

Photo by: Tom Eckerle
Comments: 0
 

Recipe

Yield: Serves 6

Ingredients

BLACKBERRIES

  • 2 quarts blackberries
  • About ½ cup sugar, depending on the sweetness of the berries

BISCUIT DOUGH

  • 4 cups all-purpose flour
  • 2 teaspoons salt
  • 2 tablespoons baking powder
  • 2 teaspoons sugar
  • 2 cups heavy cream
  • Heavy cream, for serving

Equipment:

  • 2–quart ovenproof casserole

Directions

Preheat the oven to 400°.

Toss together the berries and sugar in the casserole.  Place in the oven for 20 minutes, until the sugar melts and the berries soften.

Meanwhile, prepare the biscuit dough.  In a large bowl, combine the dry ingredients.  Gradually pour in the cream and mix into a sticky dough.

Remove the casserole from the oven and spoon the biscuit dough over the berries.  Reduce the heat to 350° and bake from 20 to 25 minutes, or until the cobbler is golden brown.  Serve warm with heavy cream.


© Christopher Idone
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information does not include Heavy cream, for serving.

732kcal (37%)
391mg (39%)
41mg (68%)
347mcg RAE (12%)
461mg
64mg
13g
28g
12g
104g
109mg (36%)
1297mg (54%)
18g (92%)
31g (48%)
6mg (31%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

american-masala American Masala
by Suvir Saran
cook-with-jamie Cook with Jamie
by Jamie Oliver
good-to-the-grain Good to the Grain
by Kim Boyce
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
martin-yans-china Martin Yan's China
by Martin Yan
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
lidias-italy Lidia's Italy
by Lidia Bastianich
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?