Blackberry Breakfast Cobbler

[pondlady]

Oven: 400
15—20 Minutes

1 T cornstarch
1 can blackberries, drained and juice reserved
1 t lemon juice
1 (8 oz) pkg refrigerated cinnamon rolls
frozen whipped topping, thawed

In a mixing bowl, dissolve cornstarch in reserved juice; add berries and lemon juice. Mix well; spoon into a greased 8 X 8” baking pan. Set aside. Separate cinnamon rolls; arrange over blackberry mixture. Bake until golden and sauce is bubbly. Garnish with a dollop of whipped topping.

[sweetnell3]

Thanks pondlady! I love blackberries so this would be just great.Can you make ahead and cook it later?

[pondlady]

I haven't made these yet, but I would thinik not, because of the refrigerated cinnamon rolls.

[sweetnell3]

Thanks pondlady! I didn't think so but I was just wondering.

[cat lover]

I'm going to print this one out, blackberry season will be coming and we always have so many wild ones throughout the property that I'm usually picking everyday!