A cobbler you don't have to share? Now that's special! This luscious blackberry cobbler recipe yields four perfectly portioned, ramekin-size servings.
What You Need
Original recipe yields 4 servings
1/2 cup flour
1/4 cup cold butter, cut into small pieces
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
2 cups blackberries
1 Tbsp. MINUTE Tapioca
3 Tbsp. sugar, divided
1 egg yolk, beaten
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Let's Make It
Place flour in medium bowl. Cut in butter and cream cheese with pastry blender or 2 knives until mixture resembles coarse crumbs. Shape dough into ball; flatten slightly. Wrap tightly with plastic wrap. Refrigerate 30 min.
Meanwhile, combine blackberries, tapioca and 2 Tbsp. sugar; spoon into 4 ramekins. Let stand until ready to use.
Heat oven to 375ºF. Divide dough in 4 equal pieces. Place 1 dough piece on sheet of waxed paper. Fold waxed paper over top of dough; press with palm of hand into 3-1/2-inch round. Gently press dough rounds over filled ramekins. Brush with egg yolk; sprinkle with remaining sugar. Cut slits in dough to allow steam to escape. Place on baking sheet.
Bake 25 min. or until golden brown.
Prepare using PHILADELPHIA Neufchatel Cheese.
Substitute your favorite summer berries, such as blueberries, raspberries or strawberries for the blackberries.
Serve topped with a dollop (1 Tbsp.) of thawed COOL WHIP LITE Whipped Topping and a sprig of fresh mint.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 31g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.