Anytime I eat a blackberry cobbler or pie, my mind goes back to a time when I got in trouble as a kid. We lived on a large farm and had an abundance of wild blackberries in the summer…you know those thorny ones. My mother made my sisters and I pick blackberries for what seemed like weeks, and I remember that it was really hot. I also remember that I had to go to church on Sunday with purple stained fingers and scratches and prick marks from the thorns. Some things you never forget. We use to go out in the hot sun and pick those wild thorny things for hours on end. I will never forget the time I refused to listen to my mother, when she told me to not get above a thicket of blackberries when she was below the thicket, in fear that I would chase a snake down upon her. Needless to say I did just that…and my mother dropped her pail of berries as she ran to scale a nearby fence. She was also yelling CINDY ANN and a few adjectives as she was scaling the fence. That being said, I also remember that I couldn’t wait to taste the homemade blackberry jam on one of my mother’s homemade biscuits, or the hot blackberry cobbler that she topped off with a mixture of ice cream and cold cream. Well…anyway, moving forward, my husband Don and I decided to plant thornless blackberries a few years back on our property, and we have been blessed most summers with a bountiful supply, and oh yes….NO thorns…
My friends, if you’ve ever eaten both the large thornless blackberries and the wild ones, you’ll know what I’m talking about when I say the thornless blackberries have an abundance of juice compared to the wild ones. This cobbler recipe is the perfect recipe for extra juicy berries. The super soft crust literally soaks up the juices as it bakes and has a wonderful finished flavor.
If you love a soft crust and a lot of juicy fruit, you’re gonna love this blackberry cobbler. Serve it up hot with a scoop of vanilla ice cream. Oh yes!
Okay, preheat your oven to 400 degrees. Next, mix a cup of sugar in with your berries in a bowl and set aside…
Now place a stick of butter in an 8″ x 8″ dish, and place it in the preheated oven until it’s melted…
Now, you’re gonna mix together some sugar, baking powder, cornstarch, salt, pure vanilla and milk in a bowl…
Next you’re gonna pour the batter over the melted butter in the 8″ x 8″ dish….
Now you’re gonna carefully spoon that big juicy blackberry mixture over the top of the batter, but do not….that’s right, do not…mix them in. Now place it in the preheated oven and bake it until it’s nice and golden brown and bubbly on top. When the cobbler bakes in the oven, this magical thing will happen, and the berries will sink with gravity, like other things I know, and the batter will rise up and miraculously turn into this wonderful soft crust….and after it does that, it will soak up those wonderful juices from the blackberries…
Then you have this wonderful soft, juicy and delicious hot cobbler that needs only one thing….a huge scoop of vanilla ice cream. Heaven!!
A juicy sea of berries, blanketed with a soft, thick juice saturated crust.
- 2 cups fresh blackberries
- 1 1/4 cups sugar, divided
- 1 stick real butter
- 2 tablespoons cornstarch
- 2 teaspoons baking powder
- 3/4 cup all purpose flour
- pinch of salt
- 3/4 cup milk
- 1 teaspoon pure vanilla
- Preheat oven to 400 degrees.
- Mix the berries and 1 cup of sugar in a medium bowl and set aside.
- Place the butter in a 8″ x 8″ dish and melt in the preheated oven.
- Mix the flour, 1/4 cup sugar, baking powder, salt, cornstarch, vanilla and milk together in a medium bowl. Pour the batter over the melted butter.
- Spoon the sugared blackberries evenly over the batter mixture, but do not mix them into the batter.
- Place in the preheated oven and bake for approximately 45 minutes or until the crust is golden brown on top.
- Serve warm topped with a scoop of vanilla ice cream. Enjoy!
- It’s a good idea with any fruit pies or cobblers, to place an old cookie sheet on the oven rack under the pie or cobbler. They are known for bubbling over.
- Serving Size: 6