Best blackberry cobbler recipe
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- Dish type
- Fruit desserts
- Berry desserts
- Blackberry dessert
This blackberry cobbler recipe has been passed down to me and is sure to please your family and friends.
9 people made this
- 300g fresh blackberries, or more to taste
- 400g caster sugar, divided
- 120g butter
- 180ml milk
- 100g plain flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
MethodPrep:15min ›Cook:1hr ›Extra time:5min › Ready in:1hr20min
- Preheat oven to 160 C / Gas 3.
- Mix blackberries and half of the caster sugar together in a bowl; let stand until mixture becomes juicy, 5 to 10 minutes.
- Place butter in a baking dish and place dish in the preheating oven until butter is melted, 2 to 5 minutes. Remove dish from oven.
- Combine remaining caster sugar, milk, flour, baking powder and salt in a large bowl until mixture is smooth; pour over melted butter. Do not stir. Spoon blackberry mixture on top.
- Bake in the preheated oven until bubbling and cooked through, about 1 hour.
Reviews & ratingsAverage global rating:(2)
Reviews in English (2)
by Paul Lee
Turns out perfect as-is, one of those rare recipes that require no changes to produce delicious results. So great!-04 Aug 2018
I Used freshly picked Oregon black berries. I would cut back on the sugar next time maybe to 1 1/2 or 1 1/4. My family loved it!-03 Sep 2017
This is my favorite version of cobbler. It's cakey and sweet and can really stand on its own without a creamy accompaniment such as ice cream or whipped cream.
blackberries (frozen or fresh)
- Melt butter in a microwavable dish. Pour 1 cup of sugar and flour into a mixing bowl, whisking in milk. Mix well. Then, pour in melted butter and whisk it all well together. Butter a baking dish.
- Now rinse and pat dry the blackberries. Pour the batter into the buttered baking dish. Sprinkle blackberries over the top of the batter distributing evenly. Sprinkle ¼ cup sugar over the top.
- Bake in the oven at 350 degrees for 1 hour, or until golden and bubbly. If you desire, sprinkle an additional teaspoon of sugar over the cobbler 10 minutes before it&rsquos done.
In the coming days and weeks, I&rsquom going to be blowing the lid off the international debate about cobbler. &lsquoRound these parts, cobbler is everywhere. Particularly in the summertime, various fruit cobblers can be found at diners, church potlucks, family picnics, and parole coming home parties. And one thing I&rsquove found is that everyone&mdasheveryone&mdashhas his own idea of what cobbler is.
The "real" cobbler recipe, from what my research indicates, involves spooning a biscuity topping on top of fruit and baking the dish in the oven. When baked, the topping creates a "cobbled" effect&mdashhence the name. My mother-in-law&rsquos cobbler, on the other hand, is topped with a flat pie crust, and some folks even tear up pieces of crust and mix them in with the fruit. I happen to prefer the recipe I&rsquom posting today, my stepmother Patsy&rsquos recipe, which is probably farther away from actual cobbler than any other&hellipbut that doesn&rsquot make it any less yummy.
That&rsquos my purpose for this series of posts&mdashnot to determine, when it&rsquos all said and done, which interpretation of cobbler is the best, but to lay out for you all the options you have, and to encourage you to make all of them, and to give myself an valid excuse to try them and eat them &rsquotil I bloat in the interest of culinary curiosity. I need all the rationalization I can get.
The Cast of Characters: Milk, Butter, sugar, self-rising flour, and blackberries.
First, place 1/2 cup (1 stick) butter in a microwaveable dish.
Now measure 1 cup of sugar and pour into a mixing bowl.
And dump into the bowl. Whisk in 1 cup of milk.
Now get your melted butter&hellip
And pour it into the bowl.
Whisk together. I love action whisk shots.
Aww, c&rsquomon. Don&rsquot hold back. Butter that baby!
Now take two generous cups of blackberries. These are fresh, but frozen works just fine.
Give &rsquoem a good rinse and lightly pat them dry.
Now pour the batter into the buttered baking dish. (Batter&hellipbuttered&hellipbatter&hellipbuttered&hellipBetty Botta bought some butter, but she said, "This butter&rsquos bitter. If I put it in my batter, it will make my batter bitter. But a bit of better butter will make my bitter batter better. So she bought a bit of butter better than the bitter butter to make her bitter batter better. So &rsquotwas better Betty Botta bought a bit of better butter. Amen.)
Say that fast eighteen times.
Now start sprinkling the 2 cups of blackberries over the top of the batter.
Try to distribute them evenly&hellip
Until they&rsquore all in there.
Now, sprinkle 1/4 cup sugar evenly over the top.
Because if some sugar is good, even more sugar is better. That single statement sums up the entire philosophy of my cooking.
Now pop the dish into the oven and bake at 350 degrees for 1 hour, or until golden and bubbly. My dad&rsquos wife, Patsy, likes to sprinkle an additional teaspoon of sugar over the cobbler 10 minutes before it&rsquos done.
And here&rsquos what it&rsquoll look like when you take it out.
Hey, look! It kind of looks like a cobblestone street, doesn&rsquot it? Who&rsquos got the cobbler NOW?
Up close, it kind of looks like a blueberry muffin, doesn&rsquot it?
To serve, just stick a big honkin&rsquo spoon in and scoop some out.
And once you put it on the plate, if it doesn&rsquot look like enough, which, in my case, it didn&rsquot&hellip
Go ahead and get some more. Remember: if some is good, more is better.
Now. You can whip some fresh sweetened cream. Or you can retrieve that vanilla Haagen Dazs from the freezer. Or you can&hellip
Blackberry Cobbler Recipe
This blackberry cobbler is Pastry Chef Ali Sesnovich from Ann Arbor, Michigan's signature recipe. Driscoll’s berries are one of her favorite ingredients and this simple cobbler highlights the blackberries with a rich crumbly topping. Because Ali had such a passion for Driscoll's berries we invited her out to learn about the berry growing process. Check out her blog!
- 8 Packages (6 ounces each) Driscoll’s Blackberries
- 1 Cup sugar
- 1/4 Cup tapioca flour (or cornstarch)
- 2 Tablespoons lime juice
- 1/8 Tsp. salt
- 3/4 Cup all-purpose flour
- 2/3 Cup sweetened flaked coconut
- 2/3 Cup sugar
- 1/4 Cup finely chopped pecans
- 1/4 Tsp. baking powder
- 6 Tablespoons cold unsalted butter, cut into small pieces
- 1/8 Tsp. salt
- 1 large egg
PREHEAT oven to 350°F.
STIR blackberries, sugar, tapioca flour, lime juice, and salt in a large bowl until blended.
MIX flour, coconut, sugar, pecans, baking powder, and salt in the bowl of an electric mixer.
ADD butter and mix until no large pieces remain.
ADD egg and mix until fully combined and dough starts to come together.
ROLL 2 tablespoons of dough into a ball and flatten into a disk about 1/4-inch thick.
This post is sponsored by Wheat Montana. All opinions are 100% my own.
The tips below will help you bake the best blackberry cobbler!
Versatile Healthy Blackberry Cobbler Ingredient Swaps
To make this a healthier cobbler that fits your dietary needs, there are several swaps you can make.
First off, we are using Wheat Montana flour instead of regular all-purpose because it’s Non-GMO Project Verified. I hate worrying about the Roundup that’s sprayed on conventional wheat, plus many people who are gluten intolerant are reacting to the Roundup-soaked wheat. Ick.
I use this Wheat Montana flour for all my baked goods, from healthy pumpkin roll to soaked blueberry yogurt pancakes and everything in between.
(Find Wheat Montana at some TJ Maxx, Marshall’s, or HomeGoods locations. Or, ask your local Wal-Mart to start carrying it – they’re in the Wal-Mart system.)
If you’re strictly gluten-free, you can sub coconut flour instead.
To sweeten, I love using Sucanant (sometiemes called Rapadura) in baking – it’s evaporated cane juice that still retains the minerals of the sugar cane. It’s not stripped of all its nutrients like refined sugar. Alternatively, you can use organic cane sugar.
If you want to make this a sugar free blackberry cobbler, simply sub honey or maple syrup for sugar and reduce the milk in the recipe to 3/4 cup.
Or for a low carb sweetener option, try Monk fruit erythritol sweetener and reduce the amount to 2/3 cup.
Try Different Types of Fruit or Spices
This easy cobbler recipe works perfectly with more than just blackberries – sub any type of fruit you like!
It’s wonderful with peaches, mixed berry blend, apples…. the possibilities are endless! (But blackberry is my personal fav.)
You can also spice things up with cinnamon, clove, vanilla… mmmmm.
Ways to Serve Southern Blackberry Cobbler
Of course, this blackberry cobbler is wonderful all by itself (you could even have some for breakfast with a cup of coffee!).
But my favorite way to eat it is with a huge dollop of homemade vanilla maple whipped cream (my mom’s recipe). Nothing beats it!
Or, you could try your hand at making homemade ice cream. Try these 8 tips for perfect homemade ice cream every time.
First, add the powdered erythritol to the berries and smash.
Next, In a mixing bowl, melt butter in microwave for about 40 seconds. A dd brown granulated erythritol and vanilla extract, two eggs, baking soda, and almond flour . Mix.
Then, Pour almond flour batter over blackberries and bake for about 30 minutes.
The trick to this keto-friendly dessert is the almond flour. I use it in everything from sweet pancakes to s’mores cookies.
Less is More
Here’s the part where I tell you to do less. Something we don’t often hear when it comes to baking, but I know we all appreciate an effortless dish!
Over-working the biscuit dough will prevent it from rising and stretching, creating an unappealing and dense texture. Mix the buttermilk into the dough very lightly. After the dough comes together, flatten sections with your hands and place them on top of the berries. There is no precise method or magic trick here– just place flattened biscuit dough sections randomly on top, covering most of the berries underneath.
For this berry cobbler recipe, I actually reduced the biscuit topping from my peach cobbler. I wanted less topping so more of the beautiful berries are exposed. As a result, this dessert is extra fruity and extra juicy. Fresh homestyle comfort food– simply the best!
The Best Blackberry Cobbler (From Scratch)
I have hated cobbler my entire life. Until now. Suddenly I've made cobbler three times in the course of two weeks and all I want is more cobbler! Turns out I didn't hate cobbler at all. I just hated the.
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I have hated cobbler my entire life. Until now. Suddenly I’ve made cobbler three times in the course of two weeks and all I want is more cobbler! Turns out I didn’t hate cobbler at all. I just hated the cake mix cobblers. This is such relieving news to me! This cobbler is made with a sweet biscuit dough for the crust and oh my heavens is it delicious! Now, I sort of live by the mantra that fruit is not dessert. It’s more of a breakfast or side dish. I still believe that. I mean, this cobbler makes a killer breakfast. But as a dessert? I did choose it over some oreo truffles the other night so I’m willing to admit that fruit can certainly be delicious enough to satisfy my need for dessert. Or make it for breakfast. No judging here!
24 oz. fresh blackberries
1 lemon, zested and juiced
2 tsp. cornstarch
1/2 tsp. vanilla extract
1/3 cup white sugar
2 cups all-purpose flour
3/4 cup powdered sugar
1 TB. baking powder
1 tsp. salt
1/2 cup cold butter, diced
1 cup half and half
1. Preheat oven to 350 degrees. Spray a 9吉 pan with nonstick cooking spray.
2. In a medium-size mixing bowl, toss blackberries with lemon zest and juice, cornstarch, vanilla, and white sugar. Spread them out in the 9吉 pan.
3. In a large mixing bowl, stir together flour, powdered sugar, baking powder, and salt. Use a pastry cutter to cut in butter until it resembles a course meal.
4. Pour in half and half and stir to form a thick batter.
5. Scoop the batter in large clumps on top of the blackberries to form a nice cobbler crust.
Mini Berry Cobbler
Use this for any berry or apple cobbler or crumble. This quantity is made for 6 mini (4″) cast iron skillets.
- 1/2 c rolled oats
- 1/2 c flour
- 1/2 c brown sugar
- 1/2 t cinnamon
- 1/4 t salt
- 6 T cold unsalted butter, cubed
- 3 c fresh blueberries or blackberries
- 1/2 c sugar
- 1 T arrowroot starch
- 1 t fresh lemon juice
- 1/8 t salt
Grease six mini cast iron skillets. For the crumble topping, whisk together oats, flour, brown sugar, cinnamon, and salt in a medium bowl. Cut in butter with a pastry blender or fork until large crumbs form. Keep chilled while preparing filling.
For the filling, whisk together sugar, arrowroot starch, and salt in a medium bowl. Add blueberries and lemon juice toss to combine. Divide filling evenly among skillets (about 1/2 cup per skillet) and sprinkle with chilled topping, pressing gently to adhere. Chill assembled crumbles for at least 1 hour in the refrigerator, or up to 1 day.
Preheat oven to 375°F. Bake crumbles for 30-35 minutes, until filling is bubbling and topping is golden brown. Cool for at least 30 minutes.
How impressive does this bbq buffet lineup look? And the finale are these cute blackberry cobblers!
I topped each berry cobbler with a mint sprig for a splash of color and some fresh-from-the-garden flair.
I’ve teamed up with a few of my best blogger pals who have dug into their favorite cookbooks and cherished family recipes to put together their best summer berry recipes below. You’ll find everything from pies to cakes to crumbles to cocktails here . . . truly something for everyone!
If cocktails are your thing, you have to check out this Raspberry Vodka Spritzer with Mint by Holly of Home with Holliday
Another great way to use blackberries: Holly of Home with Holly J shares this scrumptious Blackberry Crumble Recipe
A great addition to our best summer berry recipes: My friend Shawna of Willow Bloom Home used fresh strawberries for her delicious Strawberry Rhubarb Pie.
How gorgeous is this Raspberry Infused Lemon Naked Cake? Amy of Maison De Mings created this beauty!
The Best Classic Berry Cobbler
The Best Classic Berry Cobbler recipe can be made with raspberries, blackberries, or the berry of your choice. Just make sure you serve it with some ice cream!
- 4 cups your choice of fresh berries (I use blackberries & raspberries)
- 1 cup granulated sugar
- 1/2 cup all purpose flour
- 1/2 teaspoon salt
- 1 9-inch pie dough (homemade or store bought)
- 1 tablespoon butter, melted
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- Vanilla ice cream, optional
- Preheat oven to 400°F. Grease a 9x9 baking dish. Set aside.
- In a medium bowl, toss together berries, sugar, flour and salt. Pour into prepared baking dish.
- Cut pie dough into 2-inch squares. Arrange squares in a patchwork pattern over berry mixture, leaving openings for steam to escape. Brush dough with melted butter and sprinkle with sugar and cinnamon.
- Bake for 30 to 35 minutes or until crust is deep golden and berry mixture is bubbly. Transfer to a wire rack to cool slightly. Serve warm with a big scoop of vanilla ice cream.
Note: If using frozen berries instead of fresh, allow berries to come to room temperature on top of paper towels. This will allow any ice crystals to melt off and not wind up making your cobbler soupy.
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Am confused, if I buy a ready made crust do I remove that from the pan & cut it up for the top? Your recipe sounds so yummy & really want to make it but I find the crust part confusing.
Hi Jude! Yes, use a store bought raw pie crust. Unroll it from it’s packaging and slice it in pieces for the top!
I spent so much time looking at Blackberry cobbler and blackberry pie recipes here on Pinterest. Mini recipes called for vanilla extract, lemon, lemon zest, almond extract, but after reading your thoughts on keeping it simple I went with your recipe even though I had all those other ingredients. I also noticed you called for about twice as much sugar than the other recipes. If I hadn’t done a trial run with another recipe I probably would’ve skipped over your recipe thinking it had too much sugar in it. But I believe you’re one 1 cup of sugar to 4 cups of berries is perfect. I also noticed other recipes using tapioca, cornstarch. I had both of those, but went with your flour. as far as the top pie crust is concerned I decided on a pie crust homemade from Pinterest that claim to be super buttery and flaky with no Crisco in it. They said it was better and I believed it. I’m almost thinking it’s not worth the effort in that a store bought crust for this particular recipe is all you would need. Because you’re just putting the little 2 inch squares on the top. Which by the way looks really attractive. I’m making this for my dad for Father’s Day. As a kid we would pick blackberries in this was my dad‘s favorite dessert. On my test run making a cobbler my husband loved it, but I did not. Not only was it not sweet enough but the cobbler soaked up the juices. I don’t know why you can’t find a good blackberry cobbler/pie. I do know that Cracker Barrel has one and it is decent. I used fresh berries from the market. I do find myself wondering with fresh berries off the vine would do to improve it? Probably that would be even better? It’s been over 40 years since I’ve picked blackberries. I’m 52. I use 10 cups of berries For this big beautiful white casserole looking dish with handles. I picked it up new at Meijer grocery store. It looks like white ironstone. Because this is for my dad I’m going to have to go back to the store and get berries and remake this because I’m super curious what experience I would get from a real serving of this Topped with vanilla ice cream. My dad loves graters ice cream. So I’ll get that but I also love Aglamesis vanilla! French pot vanilla ice cream Yum. I believe all ingredients should be quality. Thank you for the recipe. It really was a hoot as I went through so many and finally decided on yours. I’m glad I did.
An Old-Fashioned Blackberry Cobbler
Blackberry Cobbler is the perfect dessert for the summer, all you need is a little vanilla ice cream or whipped cream and you&rsquore ready to enjoy.
Hope y&rsquoall enjoyed this recipe, have a wonderful day everyone!