Did you ever pick blackberries barefoot, the cold red Georgia dirt squishing between your toes, while you popped more berries in your mouth than in the bucket and kept one eye looking out for rattlesnakes? So many of my summer days were spent outside hunting for blackberries. If we picked enough, Granny would make us a pie.
Wouldn’t you give anything to have one of those carefree summer days back again? I sure would. The next best thing is making this blackberry cobbler because just the smell takes me back to my Granny’s kitchen in the middle of a hot summer afternoon.
I make blackberry cobbler the same as strawberry cobbler and only slightly different from my peach cobbler. They are all from the same basic recipe with a few minor adjustments for flavor. You can really use any fruit—blueberries would be great as well.
Cobblers can be made ahead and served at room temperature or heated a little in the microwave. Or you can get it ready and bake it while you’re having dinner and serve it hot with a scoop of vanilla ice cream. Either way, your family will love it!
Blackberry Cobbler
Ingredients
- 1 stick unsalted butter
- 4 cups fresh or frozen blackberries (if using frozen, thaw first and drain extra juice)
- 1 1/4 cups granulated sugar divided
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 tablespoon brown sugar
Instructions
- Preheat oven to 350°. Melt the butter in a 13x9 inch baking dish or 10-inch cast iron skillet.
- Stir in ¼ cup granulated sugar with the blackberries and set aside.
- Whisk together the flour, baking powder and salt, then add the remaining cup of granulated sugar and whisk until well blended. Slowly stir in the milk and vanilla extract.
- Once butter is melted, slowly pour in the batter over the butter but do not stir. Then gently spoon the blackberries and any accumulated juices over the mixture and DO NOT STIR.
- Sprinkle the brown sugar over the top then bake for 45 mins to one hour until golden brown. Serve hot or room temperature with vanilla ice cream or homemade whipped cream.
Nutrition
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Anonymous says
Best blackberry recipe I have ever tried.
Geri says
You and I share a lot of memories growing up in the South. Like you, we were sent to the blackberry patch, shoes and socks, long pants and long sleeves secured tightly next to the wrists and ankles to keep out chiggers (didn’t work). We would come home with the mist delicious, biggest, sweetest, juiciest blackberries!!!! Oh my! The sweet memories of me and my sisters, buckets in hand, burning up because of being overdressed, headed out for the daily picking!! 🙂 The berries were made into jelly, cobblers and frozen! I carry on that tradition BUT I no longer pick them myself!! 🙂
Lucy says
Mrs. Geri, nobody ever made us cover up like that haha! We were out there in shorts and bare feet, just always reminded to watch for snakes. And I don’t remember ever seeing one–I imagine we made so much noise along the way that we scared them away. Chiggers were taken care of by nail polish. And I’m with you…not much of a berry picker myself these days!
Geri Y, EB, Cell says
We used clear polish on the chiggers as well. I was the skinniest little girl and the chiggers and mosquitoes loved me! Mother would try every remedy known to man to stop the itching. Since nothing helped she decided to cover us with clothing. Always got a chigger bite or two but never as bad as when I didn’t dress for winter! 🙂 We almost always saw snakes…Copperheads and Rattlers were plentiful in Chatsworth, GA. We learned to just go the other way, not bothering the snake. Seems like we were always in the woods or picking berries or fishing. We were always outside almost all day long! I would be as brown as a berry! 🙂 Have often wondered what that meant because we left the (rotten) brown berries! Lots of good summertime memories that always involves berry picking or in the garden. Fun!