Ingredients for Blackberry And Raspberry Cobbler
- Pastry Crust
- 4 cups fresh blackberries
- 4 cups fresh raspberries
- 1 1/2 cups granulated sugar
- 1/4 cup water
- 1/4 cup all-purpose flour
- 4 tablespoons cold unsalted butter
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Blackberry And Raspberry Cobbler? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Blackberry And Raspberry Cobbler
- Preheat oven to 350-375°F (175-190°C).
- Roll out one half of a 14.1 oz package of refrigerated pie crust very thinly and line an 8x8 inch baking pan. Trim and crimp the edges.
- Roll out the remaining pie crust thinly and cut it into 2-inch wide strips.
- Preheat oven to 350°F (175°C). Arrange half of the pie crust strips on a baking sheet and bake for 8-10 minutes, or until lightly golden brown. Set aside.
- In a medium saucepan, combine 4 cups fresh blackberries, 4 cups fresh raspberries, 1 cup granulated sugar, and 1/4 cup water. Bring to a boil over medium heat.
- In a small bowl, whisk together 1/4 cup all-purpose flour and 1/4 cup granulated sugar.
- Gradually whisk the flour mixture into the boiling berry mixture. Stir constantly for 3-5 minutes, or until the filling has thickened.
- Pour the berry filling into the prepared baking pan. Arrange the pre-baked crust strips in a criss-cross pattern over the filling.
- Dot the top with 4 tablespoons of cold unsalted butter, cut into small pieces.
- Arrange the remaining unbaked crust strips over the filling.
- Bake at 425°F (220°C) for 25-30 minutes, or until the topping is golden brown and the filling is bubbly.
- Let cool slightly before serving warm with a scoop of vanilla ice cream.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
275g
Fat
48g
Carbs
34g
