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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (186g) Recipe makes 12 servings |
||
| Calories 354 | ||
| Calories from Fat 109 | (30%) | |
| Amount Per Serving | %DV | |
| Total Fat 12.2g | 18% | |
| Saturated Fat 7.2g | 35% | |
| Monounsaturated Fat 3.1g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 47mg | 15% | |
| Sodium 416mg | 17% | |
| Potassium 217mg | 6% | |
| Total Carbohydrate 58.6g | 19% | |
| Dietary Fiber 5.8g | 23% | |
| Sugars 33.0g | ||
| Protein 5.1g | 10% | |
Mean Chef's Blackberry Cobbler
By: Halcyon Eve
Aug 5, 2002
I adopted this recipe, but I haven't made it yet. I love blackberries, though, so I'm looking forward to it!
SERVES 12
Ingredients
- 1 1/2 cups sugar
- 1/2 cup flour
- 1 teaspoon salt
- 8 cups blackberries
- 3 tablespoons lemon juice
- 3 tablespoons butter
Biscuit Cobbler Topping
- 2 cups flour
- 4 teaspoons baking powder
- 3 tablespoons sugar
- 1 pinch salt
- 1/2 cup butter
- 2/3 cup milk
- 1 egg, lightly beaten
Directions
1
Preheat oven to 350.2
13x9 baking dish.3
Mix together sugar, flour, salt.4
Add to berries and mix well,sprinkle on lemon juice.5
Pour into baking dish and dot with butter.6
Bake until hot and bubbly.7
make topping just before you are ready to put it on: Mix together dry ingredients and cut in butter until resembles coarse meal (can be done in food processor).8
Whisk egg into milk.9
Stir in milk and egg until just blended.10
Spoon topping on in dollops.11
Return to oven until biscuits are done.
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- Course > Desserts > Cobblers
- Main Ingredient > Fruit
- Cuisine > North American > United States
- Preparation > Time to Make > < 4 hours
- Occasion > Seasonal > Summer
- Occasion > Taste/Mood > Comfort Food
- Occasion > Everyday
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: Akikobay
On Jul 16, 2004
Great recipe. The biscuit topping was sweet but not overly so, and the blackberries were perfect! I liked this method of cooking the blackberries a bit first, dropping the dough onto the hot berry mixture, and then cooking until done. We cooked the blackberries as directed for about 15 minutes. Then we dropped the biscuit topping on and cooked it for an additional 35 minutes. The biscuits were golden brown, done all the way through the middle. Although it doesn't look like enough topping dough to cover the berries, it was just the perfect amount. Thanks Mean Chef!
From: Roosie
On Feb 8, 2004
Very good, very basic cobbler recipe. Actually uses a biscuit crust unlike all the other blackberry cobbler recipes I saw on 'Zaar, which I found odd as I thought the definition of a cobbler was pretty straightforward. This was very good and actually kept quite well in the fridge. Nothing particularly special, but this is pretty much down-home comfort food and I don't think it really should be anything too special- just homey and good.
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