Recipe by Mindee Greivel Myers
"This cobbler has a traditional drop-biscuit topping. You can substitute raspberries for half of the blackberries."
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frozen blackberries, thawed
1 1/4 cups
1 1/2 tablespoons
1 1/2 tablespoons
1 1/2 cups
1 1/2 teaspoons
This was VERY easy, quick, and, (best of all) very tasty. It's a "keeper" in my recipe box !
Sorry but this did not turn out good. I followed the recipe without any changes including using a 9x9 pan. It baked for at least 30 minutes and the "biscuits" were still doughy underneath. The berries were absolute soup with no thickening at all. I won't be making this recipe again.
Very delicious! I'm not sure if the berries should have set up more or not, but it didn't matter. We had it warm with ice cream and it was heavenly.
This cobbler was exquisite. It has the perfect biscuit top layer, and the overall taste was just spot-on. I've tried other cobbler recipes on here trying to find the "ultimate" cobbler recipe, and this is definitely #1 to me.
This was excellent! My family, 2 boys 7 and 10 and my husband all enjoyed this very much. It is a definite repeat.
I love this recipe, it is simple and very tasty. I will make it one of my favorites.
Best flavor of any blackberry cobbler I have ever make, and I have made many. Will be my go to recipe. I took some of the liquid while the recipe was still hot, before it cooled and set, and drizzled it on top. Pretty and tasty!
EXCELLENT!! My family loves blackberry cobbler and when I made this they all flipped. I altered it slightly - we used fresh blackberries and then reduced the sugar by 1/2 that you put on the blackberries and added 1 tsp. cinnamon. Yum!!
* Percent Daily Values are based on a 2,000 calorie diet.
Traditional Blackberry Cobbler
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories from Fat: 78
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