This recipe takes all of the fuss out of making cobbler and eliminates that doughy taste Serve with whipped cream or ice cream Its really tasty enough without topping
Prep Time
20 mins
Dificult
Medium
Servings
1 hr 35 mins
Ingredients
Instructions
Preheat oven to 375 degrees F (190 degrees C). Spray a 9x9-inch baking pan with cooking spray.
Spread the blackberries into the prepared baking pan
and sprinkle with white sugar; drizzle with lemon juice. In a bowl
mix the lemon-poppy seed muffin mix
egg
milk
and cinnamon
and stir until moistened. It's okay to leave lumps in the batter. Pour the batter over the blackberries.
Place the butter and brown sugar into a bowl
and mix with an electric mixer on medium speed until the mixture resembles coarse crumbs. Spread this mixture over the batter in the pan.
Bake in the preheated oven until the topping is browned and the blackberries are bubbling
about 1 hour. Allow to stand for 20 minutes before serving.
Cook's Note
Use other flavors of muffin mix for a variety of flavors. Other muffin mixes I have used include cinnamon-apple and blueberry.
