BLACKBERRY COBBLER
This is an easy recipe that is a mix between a traditional cobbler and a berry crumble. It’s perfect for serving during the summer with large scoops of vanilla ice! This is an easy recipe that is a mix between a traditional cobbler and a berry crumble. It’s perfect for serving during the summer with large scoops of vanilla ice!
Servings: 10 Servings
Calories: 443kcal
Cost: $10
Ingredients
- 5 cups fresh blackberries
- 3 tbsp self rising flour
- 2 tsp lemon zest
- 2 cups sugar divided 1 cup
- 1/4 tsp salt
- 2½ cups self rising flour
- 12 tbsp butter cubed
- 2 large eggs
- 3 tsp vanilla
Instructions
Blackberry Filling
- Using a pie plate or a large tart dish (we used a 13” round, 2” high) place thoroughly washed berries on the bottom.
- In a small bowl combine 1 cup of the sugar sugar (you'll have 1 cup remaining to use later) and lemon zest and mix with your hands to infuse the sugar with lemon. Add in 3 tablespoons self rising flour and lightly mix.
- Add the mixturw to the blackberries and lightly mix. Set aside to make the crumble for the top.
Crumble
- To make the crumble combine flour, the remaining sugar and salt and lightly mix.
- Add in chunks of cold butter and use a pastry cutter or fork to blend into pea size crumble.
- Whisk the eggs and vanilla together and add to the flour, continue mixing until the dough holds together, but still crumbles.
- Evenly sprinkle the crumble on top of the blackberries until they’re all covered.
- Bake in a 375 degree oven for 40 minutes until golden brown. Serve with vanilla ice cream and a glass of White Merlot.
Nutrition
Calories: 443kcal | Carbohydrates: 71g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 193mg | Potassium: 169mg | Fiber: 5g | Sugar: 44g | Vitamin A: 622IU | Vitamin C: 16mg | Calcium: 36mg | Iron: 1mg