Blackberry Cobbler
Recipe from
The Food Channel
This made-from-scratch blackberry cobbler uses frozen berries for a rich and comforting dessert that is wonderful all year long.
Servings:
Serves 6
Prep Time:
20 mins
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Ingredients
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36 ouncesfrozen blackberries, thawedsee savings
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1/2 cupsugarsee savings
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2 tablespoonscornstarchsee savings
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pinch ofkosher saltsee savings
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1 1/2 teaspoonsgrated lemon zestsee savings
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1 tablespoonlemon juicesee savings
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1 cupbaking mixsee savings
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1/4 cupsugar + 2 teaspoons sugarsee savings
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2 ouncesunsalted butter, melted (1/2 stick)see savings
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1/3 cupbuttermilksee savings
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1/2 teaspoonvanilla extractsee savings
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1/8 teaspoonfresh ground nutmegsee savings
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Directions
1.
Preheat oven to 375 degrees F.
2.
To prepare filling, drain thawed blackberries in a colander set over a bowl to catch the juices. Transfer juices to a small saucepan and simmer over medium heat until liquid becomes syrup consistency, about 10 minutes. Allow to cool slightly.
3.
Combine sugar, cornstarch, and salt in a large bowl. Add blackberries and toss gently to coat; add lemon zest, lemon juice and syrup and mix to combine. Transfer to 9-inch deep dish pie plate, place pie plate on parchment-lined sheet pan, and bake 30 minutes or until filling is hot and bubbling around edges.
4.
To prepare biscuit topping, whisk baking mix and 1/4 cup sugar in a large bowl to combine.
5.
In small bowl, whisk melted butter, buttermilk and vanilla until well combined.
6.
In second small bowl, mix 2 teaspoons sugar with ground nutmeg; set aside.
7.
Remove filling from oven and increase oven temperature to 425 degrees F.
8.
Add reserved wet ingredients to dry ingredients; stir gently until just combined. Divide dough into 8 equal pieces and drop pieces evenly over hot berry filling, leaving at least 1/2 inch space between.
9.
Sprinkle dough with reserved sugar/nutmeg mixture and bake until filling is bubbling and biscuits are golden brown and cooked through, about 20 minutes.
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