The level of natural sugar in most fruits is set when harvested, so sample the fruit before making your cobbler. I use California Giant blackberries because they have a natural sweet and tartness to them that cannot be found in other varieties, allowing me to use less sugar, which is a winning recipe for everyone. The idea of what a cobbler is varies from kitchen to kitchen. For me, it is a healthy serving of baked berries topped with a buttery flaky crust that melts in your mouth.
Fresh blackberries | 10 Cup (160 tbs) | |
Corn starch | 3 Tablespoon | |
White granulated sugar | 2/3 Cup (10.67 tbs) | |
Lemon | 1/2 Juiced | |
Short crust pastry | 75 Gram |
GETTING READY
1. Preheat the oven to 375 degrees F.
2. In a dry bowl, mix the cornstarch and white granulated sugar together and blend well.
3. Set aside while you rinse the blackberries and then top with the juice of half a fresh lemon.
MAKING
4. Mix the berries and the dry blend together and then pour into a cobbler dish.
5. Cover with short crust pastry, dusting each pastry strip with egg whites and sugar for a golden brown finish.
6. Place in the oven and bake for 50 minutes.
SERVING
7. Serve right away and enjoy.
Serving size
Calories 230Calories from Fat 17
% Daily Value*
Total Fat 2 g3.1%
Saturated Fat %
Trans Fat 0 g
Cholesterol
Sodium 3 mg0.13%
Total Carbohydrates 55 g18.3%
Dietary Fiber 12 g48%
Sugars 34 g
Protein 4 g8%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet