Homemade Blackberry Cobbler

This recipe isn’t rated 5 stars for anything, it’s excellent! But, a few changes could be made. You either have to increase the dough or decrease the pan size. I used a 8 x 8 baking pan and the dough amount was perfect. I also added cinnamon to the dough and berries, and vanilla extract to the dough. I used tart wild blackberries and it was still a little on the sweet side, I would probably decrease the sugar by a 1/4 c.

Excellent! With family stretched across 5 southern states cobbler is a tradition, and this recipe certainly rates as good as, if not better than, most family recipes (don’t tell Grandma). Both I and my dad agree that this is a superb recipe. The only changes I made were to add 1/4 tsp. of freshly ground cinnamon to the dough, another 1/4 tsp. to the fruit mix, and also a little extra lemon juice. Nothing that would really change it. Also, my new range top doesn’t allow cast iron skillets 🙁 No big deal. I boiled the fruit mixture in a large saucepan and transferred it to a casserole dish (uncovered) while still bubbling, and then added dough. Voila!! I don’t think I’ll ever need another cobbler recipe. When the blackberries run out I think I’ll try it with apricots. Edit: I’ve since increased the dough mixture by 50% and reduced the sugar in the fruit mixture by half (with other member recommendations). Much better!

Ingredients:

2 1/2 C fresh blackberries, washed
1 C Sugar
1 C Flour
2 t Baking powder
1/2 t Salt
1 C Milk
1 Stick of unsalted butter, melted

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