Blackberry Cobbler

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.

Makes: 12 servings Total time: 1½ hours + cooling

FOR THE FILLING, TOSS:
88cups fresh or frozen blackberries (partially thawed if frozen)
34 3/4cup sugar
22Tbsp. instant tapioca, finely ground
12 1/2tsp. table salt
14 1/4cup fresh orange juice
FOR THE CRUST, COMBINE:
11cup all purpose flour
12 1/2tsp. baking powder
14 1/4tsp. table salt
CREAM:
11stick unsalted butter, softened (8 Tbsp.)
11cup sugar
22 eggs
11tsp. vanilla extract
Minced zest of 1 orange
Vanilla ice cream (optional)
Fresh mint (optional)

Preheat oven to 350°.

For the filling, toss together berries, ¾ cup sugar, tapioca, ½ tsp. salt, and orange juice in a large 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 ¼ tsp. salt in a small bowl; set aside.

Cream butter and 1 cup sugar in a large bowl with a mixer on medium speed until light and fluffy, 3–5 minutes.

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 and garnish with mint, if desired.

Nutrition Information
Per serving: 277 cal; 9g total fat (5g sat); 51mg chol; 181mg sodium; 48g carb; 5g fiber; 3g protein

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