| Total: | 55 min |
| Prep: | 10 min |
| Cook: | 45 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 1/2 cups blackberries
- 2/3 cup sugar
- 1 1/2 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 8 tablespoons (1 stick) plus 2 tablespoons unsalted butter
- 1 cup heavy cream
- Whipped sweetened cream, for serving
Instructions
- Preheat oven to 350 degrees F.
- Into a buttered shallow baking dish place blackberries. Sprinkle with 1/3 cup sugar.
- In the bowl of a food processor combine flour, baking powder and salt. Add butter and pulse to create lumpy mixture. Add cream and pulse until dough forms. Dough will be soft. Spoon dough over blackberries.
- Melt remaining 2 tablespoons butter and drizzle over mounds of dough. Sprinkle with remaining 1/3 cup sugar.
- Bake about 30 to 40 minutes or until dough and fruit are cooked through and dough is lightly browned.
- Serve with whipped sweetened cream.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 413 |
| Total Fat | 27 g |
| Saturated Fat | 17 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 3 g |
| Sugar | 20 g |
| Protein | 4 g |
| Cholesterol | 84 mg |
| Sodium | 297 mg |
Reviews
I used blueberries instead, a mix of frozen and fresh and it needed cornstarch to thicken the juice.
This recipe is perfect as written. i dont get some of the lower ratings. the only change I make is 3 cups of blackberries not 2.5 because I just use the frozen bags and its usually about 3 cups of fruit in those. anywho, I sweeten my whip cream halfway thru whipping with 2 TBSP sugar and 1/2 tsp vanilla (the whip cream by itself is delicious!. and that’s it. I follow the directions as written and both times i’ve made it I’ve been in blackberry cobbler heaven. tomorrow im making this recipe again except with a bag of mixed berries. should be delicious!,
it was okay but i changed out the cream and added 1/2 cups of milk and an egg
Very good. Easy to make.
Delicious. I also used this recipe with cherries.
This recipe was fantastic and made me a star at a recent luncheon. Easy to make, delish and who cares if it has fat? Not me or my hips and thighs. Worth every ounce.
Big hit at the 4th of July party and very easy to prepare. Now, if I could only figure out how to get all of those pesky little seeds out of those blackberries, I would be golden!
This cobbler tastes delicious, but it did not cook according to the recipe. The pie crust made a smooth ball after adding only 2 tablespoons of ice water. When I rolled it out, it stuck to the floured granite counter top and would not roll up. I had to lift it in pieces to get it in the baking dish. I think it had too much shortening for the amount of flour. It did finally cook after 1 hour at 350 and 10 minutes at 400. I would recommend less shortening in the crust and less sugar in the blackberries. I substituted 1/4 cup of raspberry jam for the Grand Marnier.
My husband actually gave this a 4.7 out of 5! I was shocked…nothing ever pleases him that much!! Only suggestion he made was to increase the ratio of blackberries to crust. (I may have used too small a baking dish for the amount of crust the recipe makes.)
I’ve made this recipe several times and it always turns out great and friends really like it. But I make a couple of amendments. Use heavy cream in the dough as is, not whipped as the recipe implies as is written and about half of the final 1/3 cup sugar on top. Love to make it when blackberries are in season and own their own sweetness.