Blackberry Cobbler


Blackberry Cobbler

Submitted by: Ellen Colbrook, Shelby Electric Cooperative
Servings 12


  • 3 – 4 cups blackberries
  • 1 tablespoon tapioca
  • 1/2 cup granulated sugar


  • 3 tablespoons butter melted
  • 3/4 cup granulated sugar
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk


  • 1 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 cup very hot water


  • Preheat oven to 350 F. Place blackberries in 9x13-inch baking dish. Sprinkle with tapioca and 1/2 cup sugar. In a medium bowl using a mixer, combine melted butter and 3/4 cup sugar. Add flour, baking powder, salt and milk. Pour batter over fruit and distribute evenly. Sprinkle top with 1 cup sugar. Using a sifter, sprinkle cornstarch over sugar. To obtain a crusty top, slowly drizzle 1 cup very hot water over top making sure to moisten all the sugar and cornstarch. Bake 1 hour until top is brown. Hint: to avoid spillover, increase tapioca to 2 tablespoons.


Nutrition information: 236 calories; 3.4g fat; 77mg sodium; 52.1g carbohydrates; 2.1g protein.