How do I keep blackberry cobbler from turning red when I bake it?
I have an easy recipe for blackberry cobbler, but every time I make it, the blackberries and juices turn a bright reddish color when I bake it. Even when I use fresh berries straight from the grocery or farmers market. Now it still tastes great, but I want it to keep that dark color. Any tips for keeping the berries from turning red?
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One Comment to “How do I keep blackberry cobbler from turning red when I bake it?”
You could try using frozen blackberries and if your recipe calls for lemon juice, leave it out. You also might want to try baking it a slightly lower heat for a longer duration.