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Blackberry Cobbler

2 tb Corn Starch
3/4 c Sugar
1 ts Cinnamon
1 c Water
1 (up to) 1 1/2 c Blackberries (fresh or frozen)
1 c Bisquick
1/3 c Milk
1 tb Soft butter
Coolwhip lite (or other whipped topping)
Cinnamon/sugar mixture (mix 1 tsp cinnamon with 1 cup sugar; you'll only use a little)

In an 8x8 casserol dish, add corn starch, sugar, 1 tsp cinnamon and a little bit of water and mix well. Add remaining water and cook on low-med stove until it thickens. Add blackberries and cook on low until berries are well coated (or until they are thawed if using frozen berries). In a separate bowl, mix bisquick, milk, and butter. Using a spoon, drop thick busquick batter on top of berry mixture making sure to evenly cover berries. Sprinkle a very thin coating of the cinnamon/sugar mixture on top. Cook uncovered 45 minutes at 350F. Let it cool for 5-10 minutes. Serve topped with Coolwhip Lite.

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