Blackberry Streusel Cobbler
Shared by Crystal Gentry
1 pint fresh or frozen blackberries
1 (14 oz) can of Sweetened Condensed Milk (Not evaporated Milk)
2 teaspoons grated lemon peel
3/4 cup plus 2 tbsp cold butter or margarine
2 cups biscuit baking mix, divided
1/2 cup firmly packed brown sugar
1/2 cup chopped nuts
Vanilla Ice Cream
Blackberry Sauce (Ingredients and recipe below)
Preheat oven to 325 degrees. In bowl combine blackberries, milk and peel. In large bowl, cut 3/4 cup butter into 1 and 1/2 cups biscuit mix until crumbly; add blackberry mixture. Spread in greased 9-inch square baking pan. In small bowl, combine remaining 1/2 cup biscuit mix and sugar; cut in remaining 2 tablespoons butter until crumbly. Add nuts. Sprinkle over cobbler. Bake 1 hour and 10 minutes until golden. Serve warm with vanilla ice cream and Blackberry Sauce. Refrigerate leftovers.
Blackberry Sauce as follows:
In saucepan combine 1/2 cup sugar, 1 tbsp cornstarch, 1/2 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg. Gradually add 1/2 cup water. Cook and stir until thickened. Stir in 1 pint blackberries; cook and stir until hot.
***To trim the fat in the dessert, use fat free or low fat sweetened condensed milk.****