Blackberry Cobbler

Time40 minutes
YieldsServes 4 to 6
Print RecipePrint Recipe

Dear SOS: Help! A few years back the L.A. Times printed a recipe for blackberry cobbler. It was very simple, and the biscuit topping called for half-and-half.

Steffanie Cohen


Dear Steffanie: This recipe is from a story by Schuyler Ingle that ran in June of 1993. A variety of summer berries could be used in place of blackberries.


Heat the oven to 425 degrees.


Place the blackberries in a deep-dish pie plate (at least 3 inches deep). A deep pie dish will prevent the berry juices from overflowing in the oven. Sprinkle the berries with 1/2 cup of the sugar.


Combine the flour, baking powder and 1/4 cup of the sugar in a bowl. With your fingertips, blend in the butter completely. Stir in the half-and-half, being careful not to over-mix. Spoon the topping over the berries, not quite covering completely. Sprinkle with the remaining 2 tablespoons of sugar.


Bake until golden brown on top, 30 minutes. Cool the cobbler on a wire rack.