Blackberry Cobbler
I got this cobbler recipe from my dad. He always makes it with the freshest blackberries of the summer. I've modified it a bit for my own low sugar diet (using allulose sweetener which requires using a little bit more than sugar since it's not a 1:1 ratio), and I will use store bought when they're on sale, but it is still my favorite version of blackberry cobbler.
Blackberry Cobbler
I got this cobbler recipe from my dad. He always makes it with the freshest blackberries of the summer. I've modified it a bit for my own low sugar diet (using allulose sweetener which requires using a little bit more than sugar since it's not a 1:1 ratio), and I will use store bought when they're on sale, but it is still my favorite version of blackberry cobbler.
Open in Cookpad AppSteps
- 1
Preheat oven to 450°F. Spray a 2 quart baking dish with cooking spray. Set aside.
- 2
In a large bowl stir together 1/2 cup sugar, flour, baking powder, cinnamon and salt. Cut in butter until mixture resembles pea sized crumbles. Stir in boiling water until just moist.
- 3
Combine blackberries, 1 cup sugar, cold water, cornstarch, and lemon juice in a medium saucepan. Bring to a boil over medium high heat. Reduce heat. Simmer until thickened about 5 minutes.
- 4
Pour blackberry filling into prepared baking dish. Drop spoonfuls of dough all over top.
- 5
Place baking dish on a foil lined baking sheet (to catch any potential overflow). Bake 25 minutes or until top is golden brown.
- 6
Remove from oven. Let cool 10 minutes. Serve with a side of vanilla ice cream or dollop of fresh whipped cream.
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