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Blackberry Cobbler
Ingredients:
6 c. fresh or frozen blackberries
1/2 c. sugar
3 Tbs. cornstarch
1 tsp. grated lime peel
SOUR CREAM PASTRY:
1 1/3 c. flour
3 Tbs. sugar, divided
3/4 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1/2 tsp. ground cinnamon
7 Tbs. cold butter, divided
1/2 c. sour cream
1/4 c. heavy whipping cream
6 c. fresh or frozen blackberries
1/2 c. sugar
3 Tbs. cornstarch
1 tsp. grated lime peel
SOUR CREAM PASTRY:
1 1/3 c. flour
3 Tbs. sugar, divided
3/4 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1/2 tsp. ground cinnamon
7 Tbs. cold butter, divided
1/2 c. sour cream
1/4 c. heavy whipping cream
Directions:
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" square baking dish. In a large bowl, combine the flour, 2 Tbs. sugar, baking powder, cinnamon, salt and baking soda; cut in 5 Tbs. butter until crumbly. Combine sour cream and heavy whipping cream; gradually add to crumb mixture. tossing with a fork until mixture forms a ball. Roll out to fit top of baking dish; place pastry over filling. Trim and seal the 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.
Makes 6 -8 Servings
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" square baking dish. In a large bowl, combine the flour, 2 Tbs. sugar, baking powder, cinnamon, salt and baking soda; cut in 5 Tbs. butter until crumbly. Combine sour cream and heavy whipping cream; gradually add to crumb mixture. tossing with a fork until mixture forms a ball. Roll out to fit top of baking dish; place pastry over filling. Trim and seal the 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.
Makes 6 -8 Servings
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