Well summer is winding down for sure (actually, it is officially over). The days are getting shorter and the nights a little bit cooler.
What better reason than that is there to make a homemade blackberry cobbler? And we had dinner after church so it doubled as my contribution. Either way, it is a good way to use up all those wild blackberries that I picked a few months back
I get a lot of compliments on my blackberry cobbler so I thought I would share the recipe. I also included a video for those of you that have never baked. It proves how easy it is to do.
Blackberry Cobbler Recipe
- 4 c Blackberries (unsweetened)
- 1 3/4 c Sugar divided
- 3 tb Butter
- 1/2 c Milk
- 1 c Flour
- 1 ts Baking powder
- 1/2 ts Salt divided
- 1 tb cornstarch
- Preheat your oven to 375 F
- Cream 3/4 cup of sugar and 3 tb of butter.
- Sift together 1 c flour, 1 ts of baking powder and ¼ ts of salt.
- Add 1/2 cup milk alternately with flour to the creamed sugar and blend to create batter.
- Put raw fruit in 8X8-inch pan
- Pour batter over fruit.
- Combine 1 cup sugar, 1 tablespoon cornstarch and 1/4 teaspoon salt pour evenly over batter and fruit.
- Pour 3/4 cup boiling water over the batter and fruit.
- Bake at 375 F for 45 minutes.
Wait about 15 minutes before serving. Most people like ice cream on their cobbler but I suggest eating it while it is hot and pouring some half and half or even heavy whipping cream over it like you would milk over cereal.
If you have never had blackberry cobbler you should know that it is very normal for it to have seeds. I know a lot of people that don’t like the seeds. I personally am glad because that means more for me. 🙂
This is a very good cobbler. You can use the recipe for peaches or blueberries as well.
I hope you enjoy making it and, better yet, eating it.