mary engelbreit's "sweet treat" blackberry cobbler
While looking for a good cobbler recipe for the wild blackberries I picked, I ran across this recipe in an old Mary Engelbreit "Sweet Treats" Dessert Cookbook (from the 80's) that I had in my cookbook collection. The added heavy cream makes the biscuit topping rich and scrumptious!
yield
6 serving(s)
prep time
20 Min
cook time
45 Min
method
Bake
Ingredients For mary engelbreit's "sweet treat" blackberry cobbler
- BISCUIT TOPPING
-
1 1/2 call-purpose flour
-
3/4 csugar
-
2 tspbaking powder
-
1/2 tspsalt
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6 Tbspcold, unsalted butter, cut in pieces
-
3/4 cheavy cream
- BLACKBERRY FILLING
-
4 cfresh blackberries
-
1/2 csugar
-
1 1/2 Tbspall-purpose flour
-
1/8 tspground allspice
How To Make mary engelbreit's "sweet treat" blackberry cobbler
-
1Preheat oven to 375.
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2Make the biscuit topping. In a large bowl, toss together the flour, sugar, baking powder, and salt. Using your fingers, rub the butter into the flour mixture until it resembles coarse crumbs.
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3Add the cream to the crumbs, mixing with a fork until a soft batter forms. Set the topping aside.
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4Make the blackberry filling. In a large bowl, toss together the blackberries, sugar, flour, and allspice. -
5Spoon the filling into an ungreased 13x9-inch baking pan. Using a large spoon, drop mounds of the biscuit topping on the blackberry filling (the batter will spread as it cooks).
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6Bake the cobbler for 45 minutes, or until the topping is golden brown and the filling is bubbling. Let the cobbler cool slightly before serving.
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7Serve warm or at room temperature. Top with vanilla ice cream (optional).
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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