Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

The sour cream pastry makes this recipe different from many others.

Ingredients Nutrition


  1. Place blackberries in large bowl.
  2. Combine the sugar, cornstarch and lime peel; sprinkle over berries and gently toss to coat.
  3. Pour the mixture into a greased 9-inch square baking dish.
  4. In large bowl, combine the flour, 2 T sugar, baking powder, salt and baking soda.
  5. Cut in 5 T butter until crumbly.
  6. Combine sour cream and heavy cream; gradually add to crumb mixture, tossing with a fork until mixture forms a ball.
  7. Roll out to fit top of baking dish.
  8. Place pastry over filling.
  9. Trim and seal edges; cut slits in top.
  10. Melt remaining butter; brush over pastry.
  11. Sprinkle with remaining sugar.
  12. Bake, uncovered, at 375 degrees for 30 minutes.
  13. Cover and bake 15-20 minutes longer or until filling is bubbly and crust is golden brown.
  14. Cool for 15 minutes before serving.
  15. Note: If using frozen berries, do not thaw before assembling cobbler.
Most Helpful

Made for PAC, Spring 2007 ~ Yes, yes, yes ~ This recipe makes one great cobbler! We're just getting fresh blackberries in the market now, & this was a wonderful opportunity to use them! AND the pastry is OUTSTANDING [tasty in its own right]! This is such a great way to greet the Spring/Summer berry season! Thanks for posting this recipe!

Sydney Mike April 29, 2007