Featuring fresh, juicy blackberries, this blackberry cobbler is an unforgettable summertime staple. Our take on blackberry cobbler uses tapioca to create a thick, flavorful filling. The blackberries are blanketed with a buttery orange, cookie-like layer that spreads and crisps as it bakes. Serve up this down-home dess
FOR THE FILLING, TOSS:
FOR THE CRUST, COMBINE:
Tapioca thickens the blackberry juices so the cobbler isn’t thin. For a filling with silky consistency, buzz tapioca in a coffee grinder before adding.
Preheat oven to 350°.
For the filling, toss together berries, sugar, tapioca, tsp. salt, and orange juice in a bowl. Transfer berry mixture to a 2½-qt. rectangular or oval baking dish (about 2-inches deep).
For the crust, combine flour, baking powder, and salt in a bowl.
Add eggs, vanilla, and zest; beat on medium speed until combined, then beat in flour mixture until a moist dough forms. Spoon dough over berries.
Bake cobbler until juices are thick and bubbly and topping is golden brown, about 1¼ hours. Cool cobbler on a rack at least 1 hour. Serve cobbler with ice cream.
% Daily Value*
Total Fat 9g 13%
Saturated Fat 5g 25%
Cholesterol 51mg 17%
Sodium 181mg 7%
Carbs 48g 16%
Fiber 5g 20%
*Percent Daily Values are based on a 2,000 calorie diet.