California Giant Blackberry Cobbler

Cooking.With.Coryanne's picture

Apr. 16, 2013

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



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.


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.


7. Serve right away and enjoy.

Recipe Summary

Difficulty Level: Medium
Cook Time: 50 Minutes
Ready In: 50 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 230Calories from Fat 17

 % Daily Value*

Total Fat 2 g3.1%

Saturated Fat %

Trans Fat 0 g


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