Indulge in a delightful journey of flavors with our collection of old-fashioned blackberry cobbler recipes. These classic desserts, brimming with juicy blackberries and encased in a golden, flaky crust, are a testament to the enduring charm of traditional baking. Whether you prefer a simple cobbler with a rustic charm or a more elaborate version adorned with a delicate lattice top, our recipes cater to every taste and skill level. Prepare to be captivated by the burst of sweet and tart blackberries, perfectly complemented by the buttery, crumbly crust. Discover the joy of creating a homemade cobbler that evokes memories of simpler times and brings loved ones together at the table.
Here are our top 5 tried and tested recipes!
GRANDMA'S BLACKBERRY COBBLER
This is my grandma's recipe, and I have found none that compare. I always make it with blackberries, but you can use any fruit you want.
Provided by Vonda Kenner
Categories Desserts Cobbler Recipes Blackberry Cobbler Recipes
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Whisk 1 1/2 cups sugar, cornstarch, and a pinch of salt together in a small bowl; set aside.
- In a separate bowl, whisk the flour with 1 1/2 cups sugar, baking powder, and another pinch of salt. Mix in the softened butter until the mixture resembles cornmeal, then stir in the milk until moistened. Spread the blackberries into a 9x13-inch baking dish, and spoon the batter evenly over top. Sprinkle with the cornstarch mixture, then pour the boiling water over top.
- Bake in the preheated oven until the mixture is bubbly, and the topping is golden brown, 40 to 45 minutes.
Nutrition Facts : Calories 453.2 calories, Carbohydrate 75.6 g, Cholesterol 42.3 mg, Fat 16.3 g, Fiber 4.4 g, Protein 4 g, SaturatedFat 10 g, Sodium 201 mg, Sugar 54.5 g
OLD FASHIONED BLACKBERRY COBBLER
This blackberry cobbler is made with a light, fluffy pastry crust that absorbs and enhances the deliciously sweet blackberry flavors. Top with ice cream and enjoy!
Provided by I Heart Recipes
Categories Dessert
Time 55m
Number Of Ingredients 12
Steps:
- Place blackberries, 1/2 cup sugar, 1 cup water, lemon juice, and vanilla extract in a pot. Place the pot on a burner, and turn the heat on to medium high. Bring to a boil.
- In a small cup or bowl, combine 1/2 cup water and 2 tbsp of all purpose flour. Mix, then pour into the blackberry mixture, and stir.
- Remove the pot from the heat.
- In a separate bowl, add 1 1/2 cup flour, 3/4 cup granulated sugar, 1 tsp baking powder, and 1 cup water. Mix until the batter is smooth.
- Place a stick of salted butter in a bake dish, then place the bake dish in a oven preheated on 350. Let the butter melt down, then remove the bake dish out of the oven.
- Pour the pastry/crust in the center of the bake dish along with the butter.
- Next, spoon out or pour the blackberry mixture into the center of the dish.
- Bake the cobbler on 350 F, for about 35 to 40 minutes.
- Remove the cobbler from the oven, and let cool.
- Serve along our with ice cream or whipped cream.
OLD-FASHIONED BLACKBERRY COBBLER
Old-fashioned blackberry cobbler with layers of flaky pastry and juicy tart blackberries.
Provided by Tricia
Categories Dessert
Time 1h30m
Number Of Ingredients 10
Steps:
- Prepare a double crust pie pastry and refrigerate until needed.
- Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper, set aside. Lightly grease an 8 or 9-inch casserole dish or oven-proof skillet with vegetable cooking spray. Set aside.
- In a medium saucepan mix together 1 cup of sugar, cornstarch, cinnamon and boiling water. Bring the sugar mixture to a boil over medium heat. Boil 5 minutes stirring occasionally until thickened. Remove from the heat and add the blackberries and any accumulated juice. Stir gently until the blackberries release some juice. Set aside.
- Cut one of the pastry disks in half and roll out on a lightly floured surface to about 1/8th inch thick. Cut the pastry into a square roughly the same size as the prepared pan. Reserve any pastry scraps. Place the pastry square on the parchment lined baking sheet and bake until firm, lightly browned with bubbles starting to form on the crust, about 10 minutes. This will be used for the middle layer of the cobbler. Set aside.
- While the pastry square is baking, roll out the remaining whole disk of dough to at least a 12x12-inch square, about ⅛ inch thick. Gently ease the dough into the prepared dish pressing gently into the corners without stretching. Trim the edges of the dough leaving a ½-inch overhang all the way around. This overhang will be folded up and over the lattice top. Collect any scraps of dough and put them together with the remaining ½ disc of pastry.
- Spoon half the blackberry mixture into the prepared pan. Top with the pre-baked pastry square, then add all the remaining blackberry mixture. Dot the blackberries with butter.
- Roll out the remaining dough to a 10-inch square (for 9-inch pan). Cut the dough into 8 or 10 strips and weave a lattice crust on top. Trim the excess dough to the same size as the overhang. Lightly dampen the top and bottom edges of the dough strips with a wet finger. Fold the excess overhang up and over the edges of the strips to seal. Crimp or seal the edges with a fork.
- Brush the pastry with the beaten egg and sprinkle with coarse sugar.
- Place the baking pan on the parchment lined baking sheet to catch any juice that may bubble over. Bake at 400°F for 10 minutes then reduce the heat to 350°F and continue baking for about 45 to 55 minutes or until the crust is golden brown and the juices are bubbling. If the crust is browning too quickly, tent the cobbler with foil as needed.
- Cool to room temperature or serve warm topped with ice cream or lightly sweeten cream if desired.
Nutrition Facts : Calories 249 kcal, Carbohydrate 43 g, Protein 3 g, Fat 8 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 24 mg, Sodium 97 mg, Fiber 4 g, Sugar 28 g, UnsaturatedFat 4 g, ServingSize 1 serving
BLACKBERRY COBBLER
There's not much better than a cobbler in the summer and this old-fashioned blackberry cobbler is delish. The batter rises around the blackberries creating a cakey crust. If blackberries aren't your favorite, substitute with a different berry. Serve warm with ice cream or whipped cream for a heavenly dessert.
Provided by Audrey Musick
Categories Fruit Desserts
Time 1h25m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350-degree oven. Sift the dry ingredients together.
- 2. Gradually whisk in the milk and vanilla to make a thick batter. Let the batter stand for 15 minutes.
- 3. Place the butter in a large shallow metal baking pan; place the pan over low heat to melt the butter.
- 4. Give the rested batter a quick stir.
- 5. Then pour it into the pan over the melted butter. Don't worry if the batter floats around the edges of the batter.
- 6. Immediately scatter the blackberries over the batter.
- 7. Bake for about 55 minutes or until the batter is puffed and set around the blackberries. Top with ice cream or whipped cream.
OLD FASHIONED BLACKBERRY COBBLER
The church I have attended since I was a little girl has many women parishioners who all have their own cobbler recipes. But everyone agrees that this recipe from a wonderful older lady is the best. Unlike most cobblers, this has a crispy topping and a fluffy, fruity inside. Her original recipe called for blueberries but I wanted...
Provided by sherry monfils
Categories Fruit Desserts
Time 1h10m
Number Of Ingredients 13
Steps:
- 1. Heat oven to 375. Lightly spray a 9" x 13" baking pan w/ cooking spray. In a large bowl, cream the butter, 1-1/2 cups sugar, vanilla, lemon juice, milk and salt until well blended.
- 2. Stir in flour until just blended. Spoon blackberries into bottom of pan. Pour or spoon batter over berries. With a rubber spatula gently spread batter to cover berries.
- 3. In another bowl whisk together remaining sugar and the cornstarch. Sprinkle evenly over top of batter. Pour boiling water over cornstarch mix, evenly. Gently stir it up a bit. Bake for 40 minutes or until top is crispy looking, ( don't worry, the inside will be nice and soft.) I make my own whipped cream for this, which I top the cobbler slices with along w/ a sprinkling of lemon peel curls for garnish.
Tips:
- For the best flavor, use fresh blackberries when they are in season. If you can't find fresh blackberries, you can use frozen blackberries that have been thawed and drained.
- You can use a variety of different sweeteners in this recipe, such as sugar, honey, or maple syrup. The amount of sweetener you use will depend on how sweet you like your cobbler.
- If you don't have a cast iron skillet, you can use a 9x13 inch baking dish. Just be sure to adjust the cooking time accordingly.
- Serve the cobbler warm with a scoop of vanilla ice cream or whipped cream.
Conclusion:
This old-fashioned blackberry cobbler is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of sweet blackberries and a flaky biscuit topping is sure to please everyone at your table. So next time you're looking for a classic dessert recipe, give this blackberry cobbler a try. You won't be disappointed!
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