Blackberry Cobbler Recipe

It seems we’re finally emerging on the other side of winter. With the crazy record spring snow in mid-April, I am a little wary to believe it—as if putting away the shovels might jinx us with Mother Nature. But it seems “safe” to embrace a delicious sign of spring and the summer ahead: berries.

In honor of National Picnic Day, which was April 23, the folks with Driscoll’s berries sent us a sample of their tempting Blackberry Cobbler recipe. The mix of the sweet yet tart berry filling with a hint of citrus is a nice complement with the topping, which is light with an unexpected bite of coconut in the mix for texture and flavor.

And when choosing a dessert, it certainly can’t hurt to make it with a healthy fruit. Blackberries are technically a drupelet, or a cluster of fruits like a bunch of grapes, and the seed inside each drupelet contributes to the berry’s nutrient value and offers some dietary fiber. They are a good source of vitamin C and contain phytonutrients, which can help to counteract heart disease, cancers, and other types of illnesses.

Whipping up a batch of this cobbler could be a tasty dessert option for anytime indoors or out—whether or not a picnic is in the cards. You could maybe even throw caution to the wind and put away the shovels as it bakes.

Blackberry Cobbler

Makes 8 Servings

8 packages (6 ounces each) Driscoll’s Blackberries
1 cup sugar
1/4 cup tapioca flour (or cornstarch)
2 tablespoons lime juice
pinch of salt

3/4 cup all-purpose flour
2/3 cup sweetened flaked coconut
1/4 cup finely chopped pecans
1/4 teaspoon baking powder
6 tablespoons cold unsalted butter, cut into small pieces
pinch of salt
1 large egg

1. Preheat oven to 350°F.

2. For the filling: Gently stir together blackberries, sugar, tapioca flour, lime juice, and salt in a large bowl until evenly blended. Evenly divide among 8 (8-ounce) ceramic ramekins.

3. For the topping: Place flour, coconut, sugar, pecans, baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed to combine. Add butter and mix until there are no pieces larger than a pea. Add egg and mix until fully combined and dough starts to come together.

4. Remove 2 tablespoons dough, roll into a ball, and flatten into a disk about 1/4-inch thick. Place on top of cobbler filling in ramekin. Repeat with remaining dough and ramekins. Place ramekins on a large rimmed baking sheet.

5. Bake cobblers in preheated oven 20 to 30 minutes or until tops are golden brown and filling is bubbling.

Nutrition info (per serving): Calories 344.19; Total Fat 14.33g (Saturated Fat 7.77 g); Cholesterol 49.77 mg; Sodium 244.63 mg; Total Carbohydrates 53.09g; Dietary Fiber 7.27g; Sugar 33.43g; Protein 4.19g

Mary Subialka is the editor of Real Food and Drinks magazines, covering the flavorful world of food, wine, and spirits. She rarely meets a chicken she doesn’t like, and hopes that her son, who used to eat beets and Indian food as a preschooler, will one day again think of real food as more than something you need to eat before dessert and be inspired by his younger brother, who is now into trying new foods.