Flaky, buttery biscuits dolloped on sweet, syrupy berries--fruit cobblers may be the best summer dessert ever. We love fresh blackberries in cobbler, but fresh blueberries or even frozen blackberries make a great subsitute. You don't even have to thaw the berries first; mix them up while they're still frozen.

Hilary Meyer
Source: EatingWell.com, July 2018

Gallery

Recipe Summary

active:
20 mins
total:
1 hr 35 mins
Servings:
8
Advertisement

Ingredients

Filling
Topping

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F.

    Advertisement
  • To prepare filling: Combine berries, 1/4 cup sugar, 1 tablespoon flour, lemon zest and lemon juice in a large bowl. Mash gently with a fork to crush some, but not all, of the berries. (If using frozen fruit, let stand for about 30 minutes, stirring occasionally, to thaw the fruit before transferring to the baking dish.) Transfer to a 9-inch shallow glass or ceramic baking dish.

  • To prepare topping: Whisk flour, cornmeal, baking powder, baking soda and salt in a large bowl until well blended. Whisk egg, buttermilk, oil and sugar in a small bowl. Add the wet ingredients to the dry ingredients and stir to blend.

  • Evenly spoon the batter over the top of the berry mixture. Place the baking dish on a baking sheet to catch any drips. Bake until the berries are bubbly, the topping is golden brown and a toothpick inserted in the center of the topping comes out clean, 40 to 50 minutes. Let cool for about 20 minutes before serving.

Nutrition Facts

230 calories; protein 4.6g 9% DV; carbohydrates 36.7g 12% DV; dietary fiber 5.8g 23% DV; sugars 15.2g; fat 8.3g 13% DV; saturated fat 0.9g 4% DV; cholesterol 23.7mg 8% DV; vitamin a iu 203.4IU 4% DV; vitamin c 16.1mg 27% DV; folate 24.2mcg 6% DV; calcium 92.9mg 9% DV; iron 3mg 17% DV; magnesium 26.2mg 9% DV; potassium 187.7mg 5% DV; sodium 237.1mg 10% DV; thiamin 0.1mg 5% DV; added sugar 11g.