Friday, May 28, 2010

Quick blackberry cobbler

First of all, I want to thank all of you who entered my first giveaway! And congratulations, again, to the winners.

Now, back to the cooking...though it almost feels wrong to even call this "cooking." Even after substituting fresh berries for the canned pie filling it calls for, this recipe is just too easy. Yes, even I fall prey to convenience foods on occasion (and although I’ve been meaning to make a homemade Bisquick mix, I haven’t yet). I whipped this up in a matter of moments one weeknight after finding a 99-cent sale on blackberries. (Psst...this is basically just the full-size version of my mini berry cobblers from way back when!)

3 cups blackberries
5 Tbsp raw sugar, divided
1 cup reduced-fat Bisquick
1 Tbsp Earth Balance, softened
1/4 cup soy or almond milk

Rinse and drain the blackberries. In an 8- or 9-inch square glass pan, combine the blackberries and 1/4 cup (4 Tbsp) of the raw sugar, plus 3 Tbsp warm water.

Place the pan in a cold oven, then heat the oven to 400 degrees. Let heat for 10 minutes. Meanwhile, combine the last tablespoon of raw sugar with the Bisquick, margarine, and milk in a medium bowl, mixing until a soft dough forms.

Carefully remove the pan from the oven. The berries will be nice ‘n hot ‘n bubbly.

Drop the dough onto the warm berries in several spoonfuls; you can make it as neat or as rustic as you want. Sprinkle with additional raw sugar if desired.

Bake for 14-16 minutes, until the topping is golden brown. Remove from the oven and let cool at least 15 minutes before serving. I like it best when it’s still warm, but leftovers are great too. If only I’d had some nondairy vanilla ice cream to serve it with!

Yield: 6 servings. Per serving: 175 calories, 3.5g fat (1g sat), 33.7g carbs, 4g fiber, 2.3g protein.

If you like this, you might also like...
Mini berry cobblers
Homestyle blueberry cobbler
Pineapple upside-down cake

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  1. OMG, I am totally going to make that! I don't have Bisquick mix, so I'll have to see how to make my own, but it looks soooo good!

  2. I got my nutmilk bag! Tee hee hee.

  3. *raises Aussie hand* What, precisely, is Bisquick? I saw it in shops all the time when I was in the States but was never quite sure... S'pose I'll have to hang out for your homemade version, as I certainly can't get it down here :) Which is a shame, because I love me so glossy glimmering berry desserts!

  4. Oh, I am so anxious for berry season to be in full swing! We even get wild blackberries growing around here in abundance... I know what the first thing I want to make with them will be now!

  5. I have not cooked with bisquik but I love that cobbler and the ease of preparation! I will be getting a box now.

  6. Aimee—You can make your own Bisquick with 1 cup flour, 1 1/2 tsp baking powder, 1/2 tsp salt, and 1 Tbsp oil or melted butter/margarine. It’s just not shelf-stable, so you have to either use it right away, or store it in the fridge for a week or two :]

    McKella—That’s great! I can’t wait to see what you make with it.

    Aussie-Hannah—Mwahaha, back at you, Miss Rice Bubbles & Mars Bars! :P It’s just a pre-mixed baking product consisting of flour, shortening, baking powder, and salt. It’s easy to make at home, it just doesn’t keep well (see my comment to Aimee above).

    Bittersweet-Hannah—Tell me about it! Berries are easily my favorite fruits, and blackberries are my favorite berry. I’m envious of your wealth of wild ones! I hope you post a cobbler recipe this summer :]

    tasteofbeirut—I’ll refer you as well to my comment to Aimee above :] It’s very easy, not to mention more wholesome, to make a homemade Bisquick! I’d love to see how you’d make a Lebanese version of berry cobbler...