Blackberry Cobbler with Sweet Cream Lattice

Blackberry Cobbler with Sweet Cream Lattice

Prep Time

15 minutes

Cook Time

55 minutes


Blackberry Cobbler with Sweet Cream Lattice

Irresistible no matter which of the three ways you top it!

This recipe courtesy of Pioneer Brand, C.H.Guenther & Son, Inc.


  • 2 packages (1 pound each) frozen blackberries
  • 1 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1/2 teaspoon ground cinnamon
  • SWEET CREAM BISCUIT TOPPING: 2 cups Pioneer Original or Buttermilk Biscuit & Baking Mix
  • 1 cup heavy whipping cream
  • 2 tablespoons milk
  • 1 tablespoon butter or margarine, softened
  • 1 tablespoon granulated sugar or coarse sugar crystals


  • 1 In large bowl, combine frozen berries, 1 cup sugar, cornstarch and cinnamon. Pour into 13x9-inch or 10x10-inch baking dish coated with nonstick cooking spray. Bake at 350°F for 40 minutes, stirring after 20 minutes.
  • 2 Meanwhile, in medium mixing bowl, stir together Pioneer Biscuit & Baking Mix, cream and enough milk to make a soft dough.
  • 3 With fluted pastry wheel, cut dough into 1-inch-wide strips. Place 4 or 5 strips lengthwise across the hot blackberry mixture. Place 5 or 7 strips crosswise over first strips. Cut off any overhanging dough. Brush the lattice top with butter; sprinkle with sugar.
  • 4 Increase oven temperature to 400°F and bake for 12 to 16 minutes or until lattice top is light golden brown. Cool on wire rack for 30 minutes.


15 Apr

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