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Good! Cobbler with a generous amount of biscuit topping and chock full of blackberries. Used frozen blackeberries with good results. Still tasty after being refrigerated overnight and warmed up the next day. Next time I would reduce or omit the salt in the berry mixture. Thanks for the recipe!
This is a really tasty dessert that if you like the taste of blackberries you love this recipe. I cut it in 1/2 and omitted the egg and milk part. So the topping was more crispy than dough. I would omit the lemon juice next time as I thought the blackberries were plenty strong and tart enough w/o the added lemon. Of course this depends on how sweet your berries are. Mine were the typical black-cap type and not very sweet. Purely my fault for not thinking of this b/f adding the juice. A scoop of vanilla icecream mellows out the flavors for a great summertime dessert. Made for HolidayTag.
Great recipe. The biscuit topping was sweet but not overly so, and the blackberries were perfect! I liked this method of cooking the blackberries a bit first, dropping the dough onto the hot berry mixture, and then cooking until done. We cooked the blackberries as directed for about 15 minutes. Then we dropped the biscuit topping on and cooked it for an additional 35 minutes. The biscuits were golden brown, done all the way through the middle. Although it doesn't look like enough topping dough to cover the berries, it was just the perfect amount. Thanks Mean Chef!
Very good, very basic cobbler recipe. Actually uses a biscuit crust unlike all the other blackberry cobbler recipes I saw on 'Zaar, which I found odd as I thought the definition of a cobbler was pretty straightforward. This was very good and actually kept quite well in the fridge. Nothing particularly special, but this is pretty much down-home comfort food and I don't think it really should be anything too special- just homey and good.