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Blackberry-Rhubarb Cobbler

Blackberry-Rhubarb Cobbler

Nutrition Facts
  • cal. (kcal) 292
  • Makes: 8 servings
  • Prep: 15 mins
  • Bake: 1 hr at 350°F
  • Stand: 10 mins
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by 4 people
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Ingredients

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  • 4 cups blackberries
  • 4 cups sliced rhubarb (1-inch pieces)
  • 2 tablespoons quick-cooking tapioca
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • 3/4 cup granulated sugar
  • 1 cup old-fashioned oats
  • 1/4 cup all-purpose flour
  • 1/2 cup light brown sugar
  • 5 tablespoons cold butter, cut into small pieces

Directions

  1. Heat oven to 350 degrees . In a bowl, combine blackberries, rhubarb, tapioca, lemon juice, lemon zest and granulated sugar. In a separate bowl, combine oats, flour and brown sugar. Crumble in cold butter; mix with your hands until it resembles coarse crumbs.
  2. Pour fruit mixture into a 2-quart baking dish. Top with oat mixture. Bake at 350 degrees for 1 hour, or until topping is browned. Let stand 10 minutes before serving.

Nutrition Information for Blackberry-Rhubarb Cobbler

Servings Per Recipe: 8
PER SERVING: 292 cal., 8 g total fat (5 g sat. fat), 19 mg chol., 10 mg sodium, 54 g carb. (6 g fiber), 3 g pro.

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