How to make blackberry cobbler
I am all sorts of high-maintenance when it comes to pies and cobblers.
If I’m gonna eat the calories (no matter how healthy the ingredients are) it’s gotta be really good. Once you taste this – you won’t even remember what a calorie is or why you care about them.
When it comes to cobblers I’m picky. The breading has to be soft, creamy and buttery. The fruit has to be tart and gelled. The crust has to have a crisp, sweet finish. It has to be warm. It can’t be too sweet, too mushy, or too runny. I don’t like thin crusts on top – I want mine to be buttery, deep dish style. I don’t want crumbles or biscuits on my cobbler.
Mamaw has always said: “What’s the difference between a cobbler and a pie? One’s a rectangle and the other is round.” (Meet Mamaw here)
I disagree. My cobbler is not a rectangle-shaped pie. It is a deep-dish casserole filled with tart, creamy deliciousness (and it’s usually not a rectangle).
I adore this cobbler recipe.
Ingredients:
- Blackberries
- Cane Sugar
- Cinnamon
- Lemon (will use juice)
- Butter
- Cream
- Baking Powder
- Salt
- Flour
There are no eggs in this recipe.
First, we must make the fruit mixture:
You will need some fresh blackberries. They grow wild around our homestead and the children love to pick them. The red ones are not as ripe as the black ones but will still be tasty in the cobbler. I use the entire fruit in my cobbler, seeds and all.
Remove all stems and leaves, rinse and drain well. Then transfer blackberries into a saucepan.
Squeeze the juice from 1/2 a lemon into the pan (I use a strainer so I don’t end up with lemon seeds in my cobbler).
Add 2 Tbsp butter and a dash of cinnamon. 
Last goes in the sugar. Mix and set heat on medium.
Stir and let simmer until all ingredients are melted and combined. Set aside.
In a mixing bowl combine butter (melted), salt, cane Sugar, and Baking Powder.
Last stir in the Cream. We use raw cream from our Jersey cow (More on a Family Milk Cow here). You can use heavy whipping cream. 
Last stir in the Flour. If you are using freshly milled flour be sure to pack the flour into the measuring cup. Fresh flour is fluffier & hasn’t been packed down like the store-bought stuff.
Stir this by hand. Never beat. The batter will be thick. If yours is too thick to stir just add a splash more cream.
Spread the batter in the bottom of buttered, deep dish. If you don’t use a deep enough dish you will be cleaning cobbler off your oven. Not fun.
Pour the warm berry mixture on top of the batter. I know this seems backward. Trust me, it will beautifully flip itself during baking. When you pull this out of the oven you will have berries on the bottom and crust on the top. Magic.
Sprinkle a little sugar on top of the berries.
Bake 340 degrees for 45-55 minutes or until golden brown.
Serve with some homemade icecream.
You will not regret making this one! It’s Fabulous!
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XO,
Candi
| Servings |
servings
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- 2 cups blackberries fresh
- 3/4 cup cane sugar
- 1 lemon Juice only
- 2 tbsp butter
- dash cinnamon
- 3 tbsp butter
- 3/4 cup cane sugar
- 3/4 tsp Salt
- 2 tsp baking powder
- 3/4 cup cream heavy whipping
- 1 cup + 2 tablespoons fresh milled flour (pack in measuring cup)
- cane sugar more for sprinkling
Ingredients
Blackberry Filling
Batter (crust)
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