Blackberry Cobbler Recipe

When it comes to cobblers I’m picky.

This one fits the bill & you won’t regret making (or eating) it.

Ingredients:

• Blackberries
• Cane Sugar
• Cinnamon
• Lemon (will use juice)
• Butter
• Cream
• Baking Powder
• Salt
• Flour

There are no eggs in this recipe.

First, make the fruit mixture.

Gather some blackberries.  Remove all stems and leaves, rinse and drain well.  Then transfer blackberries into a saucepan.

Add lemon juice, 2 Tbsp butter and a dash of cinnamon to the berries.  

Last goes in the sugar.  Mix and set heat on medium.

Stir and let simmer until all ingredients are melted and combined. Set aside.

Next, make the batter. 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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Candi

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Blackberry Cobbler Recipe

This Blackberry Cobbler is the bomb. The filling is tart, sweet and not too runny. The crust is buttery.

Course

Dessert

Cuisine

Dessert

Servings

servings

Ingredients

Blackberry Filling

• 2 cups blackberries fresh
• 3/4 cup cane sugar
• 1 lemon Juice only
• 2 tbsp butter
• dash cinnamon

Batter (crust)

• 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

Course Dessert Cuisine Dessert Servings servings Ingredients Blackberry Filling 2 cups blackberries fresh 3/4 cup cane sugar 1 lemon Juice only 2 tbsp butter dash cinnamon Batter (crust) 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

Recipe Notes

To Make Filling:

Remove stems and leaves from blackberries & rinse.  Combine berries, lemon juice, butter, cinnamon and sugar into saucepan and heat on medium until melted.  Set aside.

Batter:

In a separate bowl combine melted butter, sugar, salt and baking powder.  Add cream & stir.  Stir in flour.

Spread batter into buttered, deep-dish casserole.  Pour fruit mixture over batter.  Sprinkle fruit mixture with sugar.

Bake 340 for 45-55 minutes or until golden brown.

This cobbler will reverse itself during baking.  The crust will beautifully rise to the top and the berry mixture will sink to the bottom.  The end result is just what a cobbler should be.

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