Low Sodium Blackberry Cobbler

Total time1 hr 10 min

Prep time15 min

Cook time45 min

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Ingredients

6 servings

For the filling

6 cups fresh or frozen blackberries
Signature SELECT Blackberries Whole Frozen - 12 Oz Private Selection Frozen Blackberries Essential Everyday Blackberries 12 oz Cascadian Farm Organic Blackberries Woodstock Blackberries, Organic, Whole
See all
½ cup granulated sugar
2 tbsp cornstarch
1 tbsp fresh lemon juice
½ tsp lemon zest

For the topping

1 ½ cups all-purpose flour
3 tbsp granulated sugar
1 ½ tsp baking powder
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
6 tbsp unsalted butter, cold and cut into ½-inch cubes
½ cup whole milk
1 tsp vanilla extract
1 tbsp turbinado sugar (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Lightly butter a 9x13-inch baking dish.
2
In a large mixing bowl, toss the blackberries with the granulated sugar, cornstarch, lemon juice, and lemon zest until the berries are evenly coated. Pour the filling into the prepared baking dish and spread into an even layer.

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