Apricot-Blackberry Cobbler
- Total Time
- 1 hour 10 minutes
- Rating
- Notes
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Ingredients
Yield:6 servings
- ½tablespoon soft unsalted butter
- 2pounds ripe apricots, pitted and halved
- 1pint fresh blackberries
- 1tablespoon fresh lemon juice
- 1cup light brown sugar
- 2tablespoons cornstarch
- 1teaspoon ground ginger
- 1cup self-rising flour
- ¼teaspoon salt
- 5tablespoons cold unsalted butter
- 3½tablespoons low-fat milk
- Whipped cream or ice cream
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
368 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 64 grams carbohydrates; 6 grams dietary fiber; 40 grams sugars; 5 grams protein; 360 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Preheat oven to 350 degrees. Grease an eight-inch square or nine-inch round baking dish with the soft butter.
- Step 2
Mix the apricots, blackberries and lemon juice together. Toss with the sugar, cornstarch and half the ginger and spread in the baking dish.
- Step 3
Mix flour, remaining ginger and salt. Cut in butter until mixture resembles coarse meal. Lightly stir in milk to form a tender dough. Roll out dough to the thickness of three-eights of an inch on a floured board and cut in strips one-inch wide. Criss-cross strips over the fruit.
- Step 4
Bake 40 minutes, until crust has browned and filling bubbles. Allow to cool to lukewarm, then serve with whipped cream or ice cream.
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bluerroses
A great cobbler recipe. This is one of the very best of the many I've tried--easy, and flavorful. (If you don't have self-rising flour, substitute 1 cup all-purpose flour + 1 1/2 tsp. baking powder and 1/4 tsp. salt.) I added grated lemon zest to the blackberries, and 1 tsp. ground cardamom, in addition to the ginger. I was in a hurry, so made the dough mixture into small patties and put them on top of the blackberries. The texture is crunchy, contrasting with the plump berries.
Janice from los gatos
I made this exactly as instructed. Absolutely delicious. Used a deep dish pie pan. Perfect mix of sweet and tart flavors.
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