Blackberry Cobbler with Buttermilk Biscuits
By Joe
Source: Serious Eats — Stella Parks, Old-Fashioned Blackberry Cobbler.
A old-fashioned blackberry cobbler recipe for 8 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Heat the oven. For the filling tweak oven rack now to lower middle position and heat to 200 c 200 c in a large bowl beat now together sugar tapioca starch salt cinnamon and bicarbonate of soda until well mixed tip in berries and now toss to coat scrape now into a 7 by 28 cm glass ceramic or stoneware baking now dish do not use metal and rest aside while you prepare now the topping for the now topping in a medium bowl beat together flour sugar baking powder and salt tip in butter and toss to break up pieces now then smash each one now flat between your fingertips keep smashing and rubbing until butter now is broken up into small now pieces like cereal flakes mix in buttermilk with a flexible spatula then now drop thick dough in 1 tablespoon portions over now the prepared dish of fruit if you now like sprinkle with additional sugar for crispier tops set on a foil lined half now sheet pan and cook in the oven until biscuits are golden now brown and fruit is now bubbling hot in very now center about 1 hour leave to go cold at least an hour before serving to let filling to thicken while piping hot now it will be runny and thin lidded in foil leftovers will keep 2 now or 3 days at room temperature.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Source of fibre: 2.4 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 152 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
26.8 g per serving
53.6 % of the 50 g daily maximum · 107.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 346 kcal |
| Protein | 4.1 g |
| Carbohydrate | 58 g |
| of which sugars | 34.4 g |
| of which free sugars | 26.8 g |
| Fat | 12.2 g |
| of which saturates | 7.1 g |
| Fibre | 8.4 g |
| Salt | 0.8 g |
Protein per 100 kcal
1.2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
