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!
Provided by linda hennessey @goirish86
Categories Fruit Desserts
Number Of Ingredients 12
Steps:
- Preheat oven to 375.
- Make 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.
- Add the cream to the crumbs, mixing with a fork until a soft batter forms. Set the topping aside.
- Make the blackberry filling. In a large bowl, toss together the blackberries, sugar, flour, and allspice.
- Spoon 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).
- Bake the cobbler for 45 minutes, or until the topping is golden brown and the filling is bubbling. Let the cobbler cool slightly before serving.
- Serve warm or at room temperature. Top with vanilla ice cream (optional).
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