BLACKBERRY SANGRIA COBBLER

Blackberry Sangria Cobbler image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h

Yield 10

Number Of Ingredients 11

8 cups fresh blackberries (three 12-oz containers)
1/2 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon butter
1 cup red sangria
1 1/2 cups Gold Medal™ all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons butter, softened
2/3 cup packed brown sugar
3/4 cup milk

Steps:

Heat oven to 375°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In 3-quart saucepan, stir together blackberries, granulated sugar, cornstarch, 1 tablespoon butter and the sangria. Heat to boiling over medium-high heat, stirring occasionally. Remove from heat; cover to keep warm.
In small bowl, mix flour, baking powder and salt. In medium bowl, beat 3 tablespoons butter and the brown sugar with electric mixer on medium speed until well blended. Alternately add flour mixture with milk, beating on low speed just until blended. Pour batter into baking dish.
With slotted spoon, gently spoon blackberries over batter (do not stir). Pour syrup from saucepan over berries. Place baking dish on cookie sheet on lower oven rack.
Bake 20 minutes. Reduce oven temperature to 325°F; bake 25 minutes longer. Serve warm.

Nutrition Facts : Calories 290, Carbohydrate 54 g, Fat 1, Fiber 6 g, Protein 4 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 230 mg