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Wonderful blackberry cobbler, so easy to make and great to eat.
Preheat oven to 375 degrees F. Spread berries in 9 x 11 dish. Combine sugar, flour, baking powder, salt, milk, cinnamon and vanilla. Mix well. Pour over berries. Pour boiling juice on top. Sprinkle with 3/4 cup sugar and dot with butter. Bake 50 minutes till golden brown.
|Time:||15 Minutes Preparation Time|
50 Minutes Cooking Time
Source: Got this from my sister in law EO.
By christi from Paducah, KY
Pour blackberries in pan, add water, sprinkle sugar and flour (mixed) over berries. Dot with butter.
Make crust by combining 2 cups flour with 3/4 cup shortening and 1 teaspoon baking powder. Add 6 tablespoons cold water. Mix and form ball, roll out and cut lattice or shapes to cover berries. Brush top with 1 tablespoon melted butter.
Bake 400 degrees F for 30 minutes, then reduce heat to 350 degrees F and bake 15 minutes longer.
By 1Marilyn from Colfax, LA
Melt 1/2 cup margarine in round or oval baking dish. Set aside. Heat sugar and water until sugar is melted. Set aside. Mix flour, salt, baking powder and margarine until crumbly. Add milk; knead. Roll out to 9x11 inches. Cover with fruit, sugar and cinnamon. Roll up like a jellyroll. Cut into 1 1/4 inch slices. Set in pan of melted margarine. Pour sugar syrup over top. Bake at 350 degrees F for 75 minutes. Sprinkle 2 tablespoons sugar over top neat the end of baking time.
By Robin from Washington, IA
Mix crust ingredients but water until crumbly. Add water; mix and roll out; place in large baking dish.
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I'm looking for an easy blackberry cobbler recipe with a lot of dough in it. The old fashion type. Thanks.
Rolayne from Beasley, TX
What I do is rinse about 2 cups or so of blackberries and then put about a cup of sugar and gently mix and let this sit for about 30 minutes. I melt one stick of butter in a 9 x 13 pan in a 350 degree oven and mix 1 cup of flour 1 cup of milk and 3/4 cup sugar until all lumps are dissolved. I take the pan of melted butter out of the oven and pour my batter mix into the pan. I then spoon my berries and juice over the batter and let this bake for approximtely 30 minutes or so.
My recipe is almost the same as the one by binkylou.
My ingredients are: 1 cup sugar, 1 cup of flour, 1 cup of milk, 1 Tbsp baking powder and 1 pinch of salt poured over the stick of melted butter. Bake at 425 about 30 minutes This recipe came from my mother and I have been using it for 57 years and it hasn't failed me yet. Also good with cherries. Enjoy
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Old Fashioned Blackberry Cobbler
4 Cups blackberries
1/2 Cup seedless blackberry jam
2 Tablespoons quick-cooking tapioca
2 Tablespoons sugar
2 Tablespoons butter -- cut in pcs
1 Cup all-purpose flour
2 Tablespoons sugar
2 Teaspoons baking powder
1/4 Teaspoon salt
1/4 Cup butter
2 Tablespoons milk -- (2 to 4)
2 Teaspoons sugar
(fresh or frozen, if frozen do not thaw)
Preheat oven to 425 degrees.
Grease a 1 1/2 quart casserole dish.
In mixing bowl, combine blackberries, jam, tapioca and sugar.
Scrape mixture into casserole dish and dot with butter.
Bake 15 minutes or until mixture is bubbly. Stir well.
For topping: In a large bowl, mix together flour, sugar, baking powder and salt.
Stir well. Cut in butter until mixture is crumbly.
Stir in 2 tablespoons milk and egg until blended.
Stir milk mixture into crumbs to form a stiff dough.
On lightly floured board, roll out dough to 1/2 inch thickness.
Cut out dough with cookie cutters(hearts, diamonds, circles, whatever you like).
Place cut out shapes on top of hot fruit mixture.
Sprinkle with sugar. Bake for 15-20 minutes or until fruit is hot and bubbly.
Biscuit shapes on top should be golden brown.
Does any one have any good recipes for blackberry pie, cobbler, or anything else using blackberries? Ours are just loaded this year and I would like to try something new.
Thanks for your help.
By connie leigh from Logan, OH
I'm not sure about using fresh blackberries, but here's the recipe I use for cobbler using canned pie filling.
1 stick butter
1 cup sugar
1 cup self-rising flour
1 cup milk
1 can pie filling ~ blackberry, blueberry, cherries, or any fruit you desire.
Melt the butter in a loaf pan, stir in the sugar, self-rising flour and milk. It will probably be lumpy, and that's okay, they'll bake out. Pour in the can of pie filling, (DO NOT STIR). Bake at 375 degrees and hour or so. I let the top get really dark brown.
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This comes from my friend who lives in Mesa, AZ. Hope you too enjoy this cobbler.
Mix sugar, baking powder, salt, shortening, buttermilk and 3/4 cup of the flour to form a sticky dough. Spread remaining flour on a work surface and knead dough until most of the flour is incorporated and dough is manageable. Roll dough to about 1/4-inch thick and cut into large pieces. Cover blackberry filling with dough, overlapping pieces, patchwork style.
Filling: Mix all ingredients and put into prepared pan.
Topping: Drizzle melted butter over dough and sprinkle with sugar. Bake until crust is golden-brown and filling is bubbly, about 50 minutes. Makes 8 to 10 servings
By Connie from Oden, Arkansas
For Topping: Mix all topping ingredients with a pastry blender or large fork until well blended. Sprinkle over berries. Bake at 350 degrees F for 40 to 50 minutes. Let set for 2 hours before serving. Cut in squares and serve with a scoop of vanilla ice cream or a dollop of whipped cream.
Source: Famous Lynden Dutch Bakery recipe!
By Faith from Lynden, WA
In a saucepan, combine the blackberries and just enough water to prevent sticking. Bring slowly to a boil. Add 1 cup of sugar and continue to heat. In a small bowl, combine 1/4 cup sugar, cornstarch, salt and water. If the mixture is thick, use a bit more water from the berry mixture to make a thinner consistency. Add to the berry mixture. Cook until the sauce just begins to thicken. Pour into the pie crust. Cut the remaining pastry into strips and form a lattice top over filling. Bake in 375 degree F oven for 15-20 minutes, until top is lightly browned.
By Robin from Washington, IA
It's almost berry time and this is one of my favorite recipes handed down from my grandmother. When picking the berries, I still use the basket she used so many years ago. It holds just slightly over 1-1/2 lbs. of berries.
Mix all filling ingredients and put into prepared pan.
For top crust: Mix sugar, baking powder, salt, shortening, buttermilk and 3/4 cup of flour to form a sticky dough. Spread remaining flour on a work surface and knead dough until most of the flour is incorporated and dough is manageable. Roll dough to about 1/4-inch thickness and cut into large pieces. Cover blackberry filling with dough, overlapping pieces, patchwork style.
Drizzle melted butter over dough and sprinkle with sugar. Bake until crust is golden-brown and filling is bubbly, about 50 minutes. Top with a scoop of ice cream or a whipped topping.
By Connie from Cotter, AR