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Margaret Carlisle-My Grandmother

BLACKBERRY COBBLER

Blackberry cobbler is a beloved dessert that captures the rustic charm of country kitchens and the essence of summer harvests. At its heart, it is a simple yet indulgent treat: ripe, juicy blackberries sweetened and baked beneath—or sometimes beneath and atop—a tender, golden crust.
Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 Servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • FILLING
  • 4 Cups Blackberries
  • 3/4 Cup Sugar
  • 2 TBL Corn Starch
  • 1 TBL Lemon Juice
  • 1/2 TSP Cinnamon
  • TOPPING/DOUGH
  • 1 Cup Flour All purpose.
  • 1/2 Cup Sugar
  • 1 1/2 TSP Baking Powder
  • 1/2 TSP Salt
  • 1 Stick Butter Unsalted, cut into cubes and cold.
  • 1/2 Cup Whole Milk
  • 1 TSP Vanila Extract
  • Whipped Cream Optional
  • Vanila Ice Cream Optional

Equipment

  • 1 Cast Iron Skillet

Method
 

  1. Preheat oven to 375°F (190°C). Lightly butter a 9-inch cast-iron skillet or baking dish.
  2. In a large bowl, combine blackberries, sugar, cornstarch, lemon juice, and cinnamon. Gently toss until berries are evenly coated. Transfer to the prepared cast-iron skillet or baking dish.
  3. In another bowl, whisk together flour, sugar, baking powder, and salt. Cut in the cold butter with a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Stir in milk and vanilla just until combined; do not overmix.
  4. Drop spoonfuls of batter over the berry mixture, leaving a few gaps for steam to escape. The topping will spread as it bakes.
  5. Bake for 40–45 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
  6. Cool slightly, but not fully, before serving warm with whipped cream or vanilla ice cream.

Notes

My grandparents on my mother's side had a rustic farm in western Pennsylvania. Me, my sisters, and cousin would spend time in the summer growing up. It was very rural and rustic but we loved it. The woods were filled with wild blackberries. We would go blackberry picking with grandpa and grandma would cook the cobbler with the bounty we brought back. Great memories. 
The cobbler is great with whipped cream, but even better with vanilla ice cream. 
This is best baked in a cast iron skillet.