James Carrier
YieldsMakes 6 to 8 servings
AuthorCarolyn Weil, San Francisco, California,
Thicken the blackberry mixture with cornstarch and tapioca and top with a buttery-rich biscuit mixture for this top-rated cobbler recipe.

How to Make It

Step 1
1

In a large bowl, combine 1 cup sugar, cornstarch, tapioca, blackberries, lemon peel, and lemon juice. Mix gently to coat. Pour into a shallow 3- to 4-quart baking dish.

Step 2
2

In another bowl, mix flour, baking powder, salt, and remaining 1/4 cup sugar. With your fingers or a pastry blender, rub or cut butter into flour mixture until coarse crumbs form. Add cream and stir just until mixture forms a soft, crumbly dough.

Step 3
3

Pat 1/4-cup portions of dough into flat disks 1/2 inch thick and arrange evenly over fruit.

Step 4
4

Bake in a 350º oven until topping is golden brown and fruit is bubbling, 45 to 55 minutes. Serve warm or at room temperature.

Ingredients

 1 1/4 cups sugar
 2 tablespoons cornstarch
 2 tablespoons quick-cooking tapioca
 6 cups blackberries, rinsed and drained
 1 teaspoon grated lemon peel
 1 tablespoon lemon juice
 2 cups all-purpose flour
 1 tablespoon baking powder
 1 teaspoon salt
 1/2 cup (1/4 lb.) cold butter, cut in chunks
 1 cup whipping cream

Directions

Step 1
1

In a large bowl, combine 1 cup sugar, cornstarch, tapioca, blackberries, lemon peel, and lemon juice. Mix gently to coat. Pour into a shallow 3- to 4-quart baking dish.

Step 2
2

In another bowl, mix flour, baking powder, salt, and remaining 1/4 cup sugar. With your fingers or a pastry blender, rub or cut butter into flour mixture until coarse crumbs form. Add cream and stir just until mixture forms a soft, crumbly dough.

Step 3
3

Pat 1/4-cup portions of dough into flat disks 1/2 inch thick and arrange evenly over fruit.

Step 4
4

Bake in a 350º oven until topping is golden brown and fruit is bubbling, 45 to 55 minutes. Serve warm or at room temperature.

Blackberry Cobbler