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
Photo: Taste of Home
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- 5 cups fresh blackberries
- 1/3 cup turbinado (washed raw) sugar
- 2 tbsp quick-cooking tapioca
- 1 tbsp lemon juice
- 1-1/2 tsp cornstarch or arrowroot flour
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1-1/4 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp ground cinnamon
- 3 tbsp 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.
1 serving (calculated without ice cream): 274 calories, 6g fat (4g saturated fat), 15mg cholesterol, 229mg sodium, 52g carbohydrate (26g sugars, 7g fibre), 4g protein.