Blackberry cobbler is a totally Rosie thing. It reminds me of so many good things from my life. Picking blackberries from my parent's gravel driveway, baking with my mom, baking by myself as a kid, just figuring things out, making a mess and then getting to make everyone around me happy with the results. I've enjoyed treating my friends and family to this recipe as long as I can remember, and I have never had an unhappy customer. So naturally, I am going to share it with you foodie friends, and I hope you enjoy it as much as I have.
This particular cobbler was made for my husband's most recent birthday. I threw him a surprise party. I baked the cobbler that morning and because cobblers are not crazy out of the ordinary at my house, my husband didn't even blink.
I am very lucky and have a huge yard. It's so big, that I am able to have multiple flower gardens, raise chickens and turkeys, and rent out a strip of it for my friends to grow a tomato patch (I've been sharing some pictures of my backyard over here). Another plus is that I have a bunch of blackberries that I let grow. Along one whole side of our property I ask my husband not to mow, weed-eat or otherwise destroy. It is not only a nice green barrier between our property and the neighbors, but also provides tasty treats- for free!
I've shared other blackberry recipes before- check out this one for a Twin Peaks inspired blackberry cocktail! I'm not the only one around here that loves blackberries either, check out these other recipes that feature blackberries!
Cooking the berries down in an essential part of making the best cobbler.
I use a pastry cutter to cut int he butter, but you can use knives or your fingers if you don't have this tool.
I like to spread out the topping using small spoonfulls all across the fruit filling, some people like to do bigger heaps, say 6 or 8 depending on how many people they are wanting to serve.
Best blackberry cobbler ever. Sweet and simple, just the way a summertime dessert should be.
- FRUIT FILLING:
- 6 cups ripe blackberries
- 1/2 cup sugar
- 2 tbsp corn starch
- BISCUIT TOPPING:
- 1 cup flour
- 2 tbsp sugar
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup butter
- 1/4 cup milk
- 1 egg, beaten
Place berries, sugar and cornstarch in pan and cook over low until bubbling and slightly thickened.mix flour, sugar, baking powder and salt.Cut in butter till mixture resembles coarse crumbs.Combine milk and egg. Add to dry mixture; stir just to moisten.Add cooked berries to a lightly oiled baking dish or cast iron pan. Drop dough onto the top of berries.Bake at 400 degrees for 20-25, or until lightly browned.
DetailsPrep time: Cook time: Total time: Yield: 8 servings
You can serve cobbler with whipped cream or ice cream, but little ole lactose intolerant me likes it just by itself.
I almost always make my cobbler in the morning and serve it at room temperature later in the day. The berry part thickens as it cools.
After the surprise party was over (boy, was that a lot of work!), I sat down and enjoyed this cobbler. I have seconds the next day, I deserved it.