Blackberry Biscuit Cobbler

Melissa Hart

Blackberry Biscuit Cobbler

Prepared blackberry filling and frozen berries sit under pieces of refrigerated biscuit dough for a cobbler that remains within five ingredients. Small biscuit quarters cook more reliably than whole rounds. Gaps are deliberate: they let purple filling bubble and allow steam to escape from the center of the pan.

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Prep Time 12

Cook Time 35

Total Time 47

Servings: 10

Ingredients Method

Ingredients

2 cans 21 oz each blackberry pie filling
2 cups frozen blackberries
1 can 16.3 oz refrigerated biscuit dough
2 tbsp coarse sugar
2 tbsp unsalted butter melted

Method

Heat the oven to 375°F and spread the blackberry filling and frozen berries in a 9-by-13-inch baking dish.
Cut each biscuit into quarters and arrange the pieces over the fruit with open gaps.
Brush the dough with melted butter and sprinkle with coarse sugar.
Bake for 30 to 35 minutes until the biscuit centers are cooked, their tops are browned and filling bubbles in the middle.
Rest 30 minutes before serving.