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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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The sour cream pastry makes this recipe different from many others. Ingredients:
6 cups blackberries (fresh or frozen) |
1/2 cup sugar |
3 tablespoons cornstarch |
1 teaspoon lime peel, grated |
1 1/3 cups all-purpose flour |
3 tablespoons sugar, divided |
3/4 teaspoon baking powder |
1/2 teaspoon salt |
1/4 teaspoon baking soda |
7 tablespoons butter (cold and divided) |
1/2 cup sour cream |
1/4 cup heavy whipping cream |
Directions:
1. Place blackberries in large bowl.
2. Combine the sugar, cornstarch and lime peel; sprinkle over berries and gently toss to coat.
3. Pour the mixture into a greased 9-inch square baking dish.
4. In large bowl, combine the flour, 2 T sugar, baking powder, salt and baking soda.
5. Cut in 5 T butter until crumbly.
6. Combine sour cream and heavy cream; gradually add to crumb mixture, tossing with a fork until mixture forms a ball.
7. Roll out to fit top of baking dish.
8. Place pastry over filling.
9. Trim and seal edges; cut slits in top.
10. Melt remaining butter; brush over pastry.
11. Sprinkle with remaining sugar.
12. Bake, uncovered, at 375 degrees for 30 minutes.
13. Cover and bake 15-20 minutes longer or until filling is bubbly and crust is golden brown.
14. Cool for 15 minutes before serving.
15. Note: If using frozen berries, do not thaw before assembling cobbler.
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