“The sour cream pastry makes this recipe different from many others.”
1hr 5mins

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.

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