Handy shortcuts make this recipe a breeze. Cooking the fruit in an oven-safe skillet cuts the bake time (and the number of dirty dishes). Refrigerated biscuits form the simple topper.

Source: Midwest Living

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Credit: Jason Donnelly

Recipe Summary

prep:
20 mins
cook:
8 mins
bake:
15 mins
cool:
45 mins
total:
1 hr 28 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a nonreactive 9-inch ovenproof skillet*, stir together 1 1/3 cups sugar, the cornstarch, salt and 1/2 teaspoon cinnamon. Add the water. Cook and stir over medium heat until sugar is mostly dissolved. Add blackberries, blueberries, butter, and lemon juice. Cook, stirring frequently, until butter melts and mixture is thickened and bubbly.

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  • Remove skillet from heat. Split each biscuit in half horizontally and arrange the biscuit halves over the hot berry mixture, overlapping slightly. (Bake any leftover biscuits separately or discard.)

  • In a small bowl, stir together the remaining 1 tablespoon sugar and 1/2 teaspoon cinnamon. Brush biscuit tops with milk and sprinkle with cinnamon-sugar mixture. Bake the cobbler in a 400°F oven about 15 minutes or until biscuits are golden brown. Cool on a wire rack about 45 minutes before serving. Serve warm with vanilla ice cream, if you like.

*

If available, use a nonreactive skillet; black cast-iron may react with the acidic berries.

Nutrition Facts

353 calories; fat 9g; cholesterol 8mg; saturated fat 3g; carbohydrates 67g; mono fat 1g; trans fatty acid 2g; insoluble fiber 6g; sugars 44g; protein 4g; vitamin a 293.4IU; vitamin c 20.4mg; niacin equivalents 0.6mg; folate 23.6mcg; sodium 569mg; potassium 162mg; calcium 34mg; iron 1.4mg.
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