Blackberry Sangria Cobbler

Surprise your guests with this delicious cobbler that’s baked with blackberries and sangria - a wonderful dessert. MORE+ LESS-

By Betty Crocker Kitchens

September 20, 2016

Make with

Gold Medal Flour

Ingredients

cups fresh blackberries (three 12-oz containers)

1/2

cup granulated sugar

tablespoons cornstarch

tablespoon butter

cup red sangria

1 1/2

cups Gold Medal™ all-purpose flour

teaspoons baking powder

1/4

teaspoon salt

tablespoons butter, softened

2/3

cup packed brown sugar

3/4

cup milk

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1

Heat oven to 375°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2

In 3-quart saucepan, stir together blackberries, granulated sugar, cornstarch, 1 tablespoon butter and the sangria. Heat to boiling over medium-high heat, stirring occasionally. Remove from heat; cover to keep warm.
3

In small bowl, mix flour, baking powder and salt. In medium bowl, beat 3 tablespoons butter and the brown sugar with electric mixer on medium speed until well blended. Alternately add flour mixture with milk, beating on low speed just until blended. Pour batter into baking dish.
4

With slotted spoon, gently spoon blackberries over batter (do not stir). Pour syrup from saucepan over berries. Place baking dish on cookie sheet on lower oven rack.
5

Bake 20 minutes. Reduce oven temperature to 325°F; bake 25 minutes longer. Serve warm.