BlackBerry Cobbler

Two years ago we planted four Kiowa Blackberry bushes along the fence row in the garden here on the homestead. This year we harvested over 2 gallons of blackberries and well as transplanting fourteen new plants from our original four mother plants. These blackberries are huge, some as large as my thumb, they are juicy and somewhat tart when eaten alone, but they make great jellies, pies and cobblers.

If you read my article on 'Rabbit Salad' then you know that a few weeks ago we celebrated a couple of birthdays with or dear friends. While they provided most of the cold buffet and all of the hospitality, we brought the 'Rabbit Salad' (chicken salad made with rabbit) and I made this Blackberry Cobbler because it is one of Sue's favorites. These berries were picked fresh this summer and frozen in one gallon zip lock bags so if you do not have access to fresh blackberries, the frozen ones you find in your local supermarket will work just as well.

Blackberry Cobbler

3 cups blackberries (fresh or frozen)

1 ¼ cups sugar

1 cup self-rising flour

1 cup milk

1 stick butter (melted)

Melt butter in a microwavable dish.

Combine 1 cup of the sugar and flour into a mixing bowl and mix throughly, then add the milk and stir with a large spoon or whisking making a thin batter. Then add the melted butter and stir again until well combined. Chef's Note: I do not keep self rising flour in my pantry, but I made my own by adding 1 ½ teaspoons baking powder and ½ teaspoon of salt to 1 cup of flour.

Spray a 10-inch square corning ware baking dish with non-stick cooking spray or rub the sides and bottom with a stick of butter to prevent the cobbler from sticking. If you do not have a 10-inch baking dish, a 8 or 9-inch glass pie plate or corning ware dish will work as well. If you use a bigger baking dish your cobbler may be too thin and could burn. Rinse the blackberries in a colander and pat dry. Then remove two cups of the berries and place them in your baking dish and add 2 tablespoons of the sugar and mix together.

Spread the sugared blackberries evenly as possible over the bottom of the baking dish. Pour the batter over the blackberries in the baking dish, then the remaining cup of blackberries and evenly distribute them over the top of the batter slightly pushing them into the batter. Next, spread the remaining sugar evenly over the top of the batter.

Bake in a preheated oven at 350 degrees for 1 hour, or until golden brown and the sauce is bubbling. If you desire, sprinkle an additional one to two teaspoons of sugar over the cobbler 10 minutes before it’s done.

Conclusion

Blackberry cobbler is great served hot with vanilla ice cream. In this case we had to re-heat it and then serve it with ice cream, but it was still fantastic. This recipe is quick, easy and tastes delicious. There is not really much more you can say about it. You may note that this recipe is similar to the 'Pear Cobbler' that I posted in an earlier article. The batter is the same, but the fruit is treated a little different. This recipe is better for small berries such as blackberries, raspberries, and blueberries or a combination of the three. If you have larger fruit such as pears, apples, or peaches then follow the instructions for my pear cobbler. 

As always, I hope you and your family will enjoy this recipe as much as we do. If you have enjoyed this article, please share it with your friends and don't forget to send us a friend request on Facebook and Google+ so that you will not miss out on any of our new articles.

Additional Resources

Pear Cobbler