There’s nothing like a hot blackberry cobbler to make you feel comforted after a long, hard day. I don’t know about you, but the combination of sweet berries, luscious thickened juice, and crisp pie crust is just divine! It’s the perfect way to forget your troubles.
I recently visited a local restaurant for lunch. I was having a particularly stressful day. On a whim, I ordered their blackberry cobbler for dessert. Honestly? I wasn’t expecting much. I figured they probably purchased theirs frozen and then baked them on site.
Imagine my surprise when an amazing cobbler with vanilla ice cream arrived minutes later. The minute I took my first bite I knew this was the real deal. Wow!
I called the waitress over and asked the obvious question: “Is this homemade?” She said, “Yep! They make it right here in our kitchen from scratch.” I responded, “Well, it shows.” Nothing beats a homemade cobbler. Yum.
Making Blackberry Cobbler from Scratch
I wasn’t sure if I could come up with something comparable, but after perusing the web I finally stumbled across a Simple Blackberry Cobbler recipe on mash.com that looked easy enough, so I chose that one.
As always, I tweaked the recipe. The recipe called for fresh blackberries. (I always have some on hand but didn’t happen to have enough for this project.) I had plenty of frozen blackberries, so I decided to go with those.
I wanted to use a homemade pie crust dough with a specific design (no lattice, as the recipe suggested). I didn’t have arrowroot (something they suggested) but I did have cornstarch. More than anything, I wanted extra crust to float in the juice because that’s what sent the cobbler at the restaurant over the top. (This recipe doesn’t call for a bottom crust.)
I whipped this up in no time at all! Talk about the ultimate easy dessert. And can I just say, this yummy blackberry cobbler is sweet with the perfect textures of berries-meets-pie crust. This is one you’ll want to add to your recipe box, for sure!
Cobbler vs. Crisp
I recently posted my recipe for Apple Crisp. In that post I discussed the difference between cobblers and crisps. A crisp usually has an oat-based streusel topping. A cobbler has a biscuit or pie crust topping. For this cobbler I used my Mama’s homemade pie crust recipe. It certainly brought back reminiscent feelings.
And that’s what cobbler is really all about, right? It’s that homey, warm feeling of yesteryear–of simpler times, of happier days.
But, enough reminiscing! Let’s get busy making this amazing blackberry cobbler. You’ll find the full recipe at the bottom of this post, but in the meantime, here’s a glance at what you’ll need:
Blackberry Cobbler Ingredients:
FOR THE BERRY MIXTURE:
- frozen blackberries
- granulated sugar
- lemon juice
- lemon zest (optional)
FOR THE CRUST:
- all purpose flour
- pinch salt
- egg (not pictured)
It’s time to whip this cobbler together!
How to Make this Yummy Blackberry Cobbler:
This is such an easy recipe, y’all! Start by preheating your oven to 425 degrees.
To Make the Berry Mixture:
Put your frozen berries into a medium sized saucepan. Add the sugar. The recipe calls for 3/4 of a cup but if you want to go sweeter you can add a full cup of sugar. Add a tablespoon of water and turn on medium-low heat. Bring the berries to a boil. Add the lemon zest and lemon juice. Stir.
Make your cornstarch slurry. Combine cornstarch and 1/4 cup water and stir until cornstarch is dissolved and the mixture is fully incorporated.
Add cornstarch slurry to the berry mixture. Simmer over medium-low heat until berries thicken. If it’s too thick, just add a little bit of water to thin it out.
Remove from heat.
To Make Your Crust:
Put flour and salt in medium bowl. Grate (or cut) shortening into flour. (Note: Some people add a stick of salted butter in place of Crisco. It’s your preference. If you only have unsalted butter on hand, you can certainly use that but don’t skip the pinch of salt.)
Add water. Combine with a fork then turn out onto a prepared (floured) surface or a piece of waxed paper. Work with your fingers until flour is fully incorporated. Roll into a ball and then use a rolling pin to roll out your crust.
I used a leaf-shaped fondant plunger (cutter) to make my crust pieces. You can do anything you like! Weave them in a lattice. Tear random strips. . .it doesn’t matter.
Time to Put the Blackberry Cobbler Together:
Butter the bottom of an 8×8 baking dish. Pour in the berry mixture. Place the crust on top in any design you like.
In a small bowl, whip up the egg with a tiny bit of water. (You could use whole milk in place of water.) Use a pastry brush to add a tiny bit of the egg mixture to the crust.
Sprinkle with sugar.
I ended up with extra crust, which I baked for 10 – 12 minutes on a parchment-paper line cookie sheet. I wanted those extra pieces to add to my bowl before eating.
Bake your cobbler at 425 for 25-30 minutes. (Mine took 27 minutes.) Time will vary depending on your oven. Make sure your pie crust is golden brown. The berry mixture will be bubbly and ready to go!
Remove from oven and cool for about 10 minutes before serving. You can serve with the additional crust pieces or without (your preference). Some people love a scoop of vanilla ice cream with their cobbler. I used whipped cream but next time I might go with vanilla bean ice cream. That sounds dreamy!
This homemade blackberry cobbler was truly one of the finest desserts I’ve ever made. I thoroughly enjoyed it and can’t wait to make this simple recipe for my family. I’ll probably double the recipe when I do so that I can serve it in a 9×13 pan. Whether you use fresh juicy berries or frozen, the results will be exactly the same. . .sheer perfection!
You can store this delicious blackberry cobbler in the same dish you baked it in. Once it has cooled completely just cover with plastic wrap and pop it into the refrigerator.
Other Fruit Cobblers to Enjoy
Out of blackberries? No worries! Use blueberries or raspberries, instead. Strawberries are a good choice, too.
Not in the mood for berries? Use peaches or apples, instead.
Not interested in making a homemade pie crust? Use a packaged one. Or, skip the pie crust and use a boxed cake mix and butter on top of your berries. You can turn your cobbler into an easy blackberry dump cake.
Other Sweet Desserts
If you’re not in the mood for cobbler, you might give thought to one of the following scrumptious desserts:
Delicious Apple Crisp: Loaded with brown sugar, cinnamon, butter, oats, and pumpkin pie spice, this apple crisp will leave your family and friends swooning! If you like fruit desserts, this one is a terrific choice.
Chocolate Chip Blondies: Not quite a cookie, not quite a brownie, not quite a cookie bar. Gooey, chewy, and crisp on the edges. . .these Chocolate Chip Blondies are (in a word) perfect.
Best Banana Pudding with Biscoff Cookies: If you’re from the south, you know what a good banana pudding tastes like. It’s got the perfect layering of fresh bananas, creamy vanilla pudding (sweetened with homemade whipped cream or Cool Whip), ripe bananas, and Nilla Vanilla wafers. This one replaces the Nilla wafers with Biscoff Cookies.
Mint Oreo Trifle: There’s something about mint chocolate that hits the spot after a tasty meal. It makes the yummiest dessert ever, and it doesn’t take much to satisfy you and leave you feeling like you’ve been pampered. This trifle is absolute perfection!
Interested in more yummy recipes? Check out this week’s delicious offerings over at Miz Helen’s Full Plate Thursday!
No matter what dessert you choose for your family or guests, add an extra pinch of love. With all that’s going on in the world today, it’s exactly what we need.
God bless, my friends!
About the Author
Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 150 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.
Yummy Blackberry Cobbler
- Blackberry Cobbler Ingredients:
- FOR THE BERRY MIXTURE:
- 1 pound frozen blackberries
- 3/4 cup granulated sugar
- 3 tablespoons cornstarch
- 1/4 cup water (more or less)
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest (optional)
- FOR THE CRUST:
- 1 cup all purpose flour
- pinch salt
- 1/2 cup Crisco
- 1/8 cup cold water
- egg (for wash)
- sugar (to sprinkle)
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