Today I am sharing a traditional blackberry cobbler recipe. It isn't like the biscuit topped crust this is different.
You put the cake batter in the bottom of the pan and the berries on top. The cake then bakes to the top of the dish.
Cobbler is always good!
Blackberry Cobbler
Ingredients:
2 1/2 cup Fresh blackberries, washed1 cup Sugar
1 cup Flour
2 teaspoons Baking powder
1/2 teaspoon Salt
1 cup Milk
1/3 cup butter, melted
Preheat the oven to 375º.
Stir together the flour, baking powder, salt, and milk with a wooden spoon. Next, stir in the melted butter and hand-mix it until the ingredients are well incorporated and you have few clumps.
Use a 8"x8"x2" baking dish. Lightly grease the pan. Pour in the batter and smooth it out. Pour the macerated blackberries on top with all the sugar included and evenly distribute it over the batter.
Use a 8"x8"x2" baking dish. Lightly grease the pan. Pour in the batter and smooth it out. Pour the macerated blackberries on top with all the sugar included and evenly distribute it over the batter.
Bake for 45 minutes or until golden. Let it set up for 15 minutes and then serve with ice cream or whipping cream.
The blackberries and the sugar macerating.
Sherry
I will link this to:
Foodie Friday at Rattlebridge Farm
Strut Your Stuff Saturday at Six Sisters Stuff
Homemaking Linkup at Hope In Every Season
The Best Blog Recipes link party
Lou Lou Girls Fabulous Party
Table It! at Rustic & Refined
Table It! at Rustic & Refined
Anything Goes Party at Bacon Time with the Hungry Hypo
Sweet and Savoury Sunday at Baking in Pyjamas
Sweet and Savoury Sunday at Baking in Pyjamas
Wake Up Wednesday at Oh! My Heartsie Girl
Tickle My Taste Buds Tuesdays at Lori's Culinary Creations
Fridays Unfolded at Nancherrow
Tickle My Taste Buds Tuesdays at Lori's Culinary Creations
Fridays Unfolded at Nancherrow
Home and Garden Thursday at A Delightsome Life
OMG, that looks sooooo good!
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The cobbler looks delicious! I remember picking blackberries for cobbler as a little girl. Thanks so much for sharing the recipe.
ReplyDeleteHugs,
Patti
Yummy. I can just imagine a piece of your cobbler with a cup of tea!
ReplyDeleteHi: I am running a little late, but I have to say. I am going to do that to my blackberries. They look so beautiful on the wall. Love the tea cup. Have a wonderful week Blessings, Martha
ReplyDeleteThat looks delicious! I love blackberries - but I sure hate to pick them. Almost need to wear armor! :-)
ReplyDeleteThis looks delicious!!
ReplyDeleteOMG, Just want to know if it can be frozen?
ReplyDeleteI have never tried freezing this but, if Marie Callendar freezes theirs I would think you could freeze this. Great idea!
ReplyDeleteOmg! I used ur recipe to make this cobbler and wow. It just melts in ur mouth!!! I loved it!! Thanks for sharing this recipe!!!
ReplyDeleteHi Sherry,
ReplyDeleteA have been looking for a simple cobbler and I made this recipe and it turned out perfect! We really enjoyed it. thank you for sharing.
Hi, I'm a novice cook. I have a question. Is the flour in this cobbler recipe all purpose or self rising? I just made a recipe and didn't care for it. It's a biscuit type cobbler. I'm looking for more of a intermingled cobbler where things mix together a little more during cooking. Thank you.
ReplyDeleteAnne,
ReplyDeleteIt is all-purpose flour.
Made this 2 days ago and found it to be perfect in taste, texture and easy. I live in the Pacific Northwest and blackberries are everywhere. My freezer always has bags of blackberroes. I have used other recipes and this is the best.
ReplyDeleteLooks good. Wondering how to adjust the recipe if using frozen fruit. Should I defrost the fruit first? Thank you.
ReplyDeleteGay, I would thaw the fruit in the microwave to get the juices in the macerating process. It would taste better. Thank you for your question.
ReplyDeleteThis will be my third year using your recipe for our backyard blackberries...I keep telling myself to save some berries for the rest of the year, but alas... we find ourselves eating cobbler for a month straight, with no regrets. LOL
ReplyDeleteThat's awesome Becky. I find recipes and I use them every year too. Once you find that certain recipe, it's hard to switch. Thanks for writing me!
ReplyDeleteI made this the other night and it is delicious! I love how the fruit incorporates into the cake!! Can I do the same with all cobblers?
ReplyDeletePinkie,
ReplyDeleteI haven't tried many other fruits with this recipe but, I would think it would work. Glad you liked it!
Pinkie, it works for peaches.
ReplyDeleteHi,
ReplyDeleteI am needing to double this recipe. How would you recommend adjusting the baking time and/or ingredients (i.e. milk, butter), if at all? Also I saw your tip on thawing blackberries in the microwave to begin the macerating process, about how long and to what texture should I thaw them too? They are fresh berries picked about two weeks ago.
Thank you!
Dear Unknown,
ReplyDeleteHere is a recipe that is very similar to mine that is doubled for a 9 x 13 pan. https://www.geniuskitchen.com/recipe/easy-blackberry-cobbler-311453
They basically doubled the recipe except for the berries are 4 cups and the some of the other ingredients are not completely doubled. (i.e. milk would be 1 1/3 cups instead of 2 cups.) If you are starting with frozen blackberries it would help to have a kitchen scale and know the weight because my microwave thaws out by weight, but if you just put them on defrost and start at three minutes and continue to check them and adjust the time based on results it should work fine. I would want them warm to touch and no longer icy but not mushy. That would get them ready for the macerating. Thanks for your question.
Sherry
Thanks for sharing your recipe. Baking as I type this! Cannot wait to try!
ReplyDeleteThank you for your recipe... my 9yr old grandson and I just finished and it is currdntly in the oven..
ReplyDeleteI am not good at baking and just made this.. It came out so good... the only thing I think I'd do differently is cut the sugar in half, it is super sweet
ReplyDeleteAgree. I also added some vanilla. It was yummy!
DeleteI made this today but it remained soggy in the middle despite cooking it for an extra 20 minutes. In the end it began to go dark brown around the edges so had to remove it from oven otherwise it would have burned. Not sure it it would have been better mixing the blackberries into the mixture instead of placing on top. Still, it tasted really good. Any suggestions?
ReplyDeleteI'm not sure about the soggy in the middle. I have never had that to be a problem although, it is very gooey and a little like a bread pudding, but not really soggy. I used fresh blackberries. They were washed but didn't have a lot of water with them. Maybe if I made it with frozen it would turn out very different. Not sure I am much help. But, it cooks up pretty the same for me when I follow this recipe. Hope you enjoyed the taste of it. So sorry it came out soggy.
ReplyDeleteSherry
Can you use raspberries instead?
ReplyDeleteI have never used raspberries in this recipe before, but I would think it would work just fine.
ReplyDeleteYummy! Both my husband and I love it. Did not work with canned cherry pie filling.The crust stayed on the bottom. Pretty bland without mixing thru the berries. My husband asked if it’s time to pick blackberries. I told him I can pick them anytime from the freezer section at the store.😁
ReplyDeleteHas anyone used frozen blackberries for this recipe?
ReplyDeleteYes, frozen blackberries would work. They would defrost some during the macerating and cook up just fine.
ReplyDelete