"Because life is good, home cooking is best, and there is always something to be grateful for." - Christy Jordan

Monday, May 28, 2012

Southern Blackberry Cobbler

Mmmhmmmm.... blackberry cobbler. Nothing like it! I LOVE cobbler. Any kind of cobbler, really. You've got your peach, blackberry, peach and blackberry, strawberry, cherry, chocolate.... Yes, you heard me! Chocolate cobbler! That's for another day and another post though.

There's something about that sweet fruit with the crisp cake on top that totally does me in. Some people make cobbler with just pie crust on top. No, no, no. That's just not how it's done. I want that fruit covered by a spongey, sweet cake on top. Then topped with a cool scoop of vanilla ice cream. Bluebell, of course. Is there any other kind?


Tonight I made blackberry cobbler since we had a big Memorial Day feast. We got a new grill and smoker over the winter, so we've been putting it to good use. Tonight we had smoked ribs,
baked beans, bacon ranch potato salad, fresh fruit salad with all the yummy fruit that's in season now, raspberry beer cocktail and this blackberry cobbler.

YUM! You'd think I'd be lying on the couch sitting in my overstuffed misery, but I mustered up the strength to get on here and share this recipe with y'all. You're welcome! :)


I wanted to keep this post kind of short, even though I know I've been slacking on the blog posts. I promise to get better! However, I do want to share a few things I've made lately, in case it offers some kitchen inspiration!


Slow-Cooker Chicken Parmesan

Shredded Chicken Enchiladas
"Best Burger Ever"
Pioneer Woman's Basic Pizza Crust
5 Cup Creamy Fruit Salad
Cake Batter Rice Krispy Treats
Knock-You-Naked Brownies

Now let's get down to the cobbler! This recipe is so easy and delicious that it will make your head spin. Also, if blackberries aren't your thing, swap them out with something else! You could use fresh peaches, canned peaches, raspberries, cherries.... anything you want! This is just how I made the cobbler tonight.Southern Blackberry Cobbler
Recipe adapted from Paula Deen

1 1/2 c. fresh blackberries

2 c. sugar, divided

1 1/2 c. self rising flour (or 1 1/2 c. all purpose flour, 1 3/4 tsp. baking powder, 1/2 tsp. salt)

1 1/2 c. milk

1/2 c. butter (or 1 stick)

1/2 tsp. vanilla

1/4 tsp. cinnamon

dash of nutmeg


Start off by preheating your oven to 350 degrees.


Now, we need to cook the blackberries a little bit. Cooking them in a simple syrup will not only sweeten those babies up, but it will create a yummy blackberry syrup that makes this cobbler so wonderful.


Dump the blackberries in a saucepan with 1 cup of sugar and 1/2 cup of water. Cook them over medium-high heat until the water turns the color of the blackberries and the blackberries feel softer. We still want them to be whole, just broken down a bit.



While those are cooking away, get out your dish for the cobbler (I used a 8" x 11") and plop (technical term) your stick of butter in the dish. We're going to melt the butter in the dish in the oven. Genius concept, right? So, stick the pan in the oven for just a few minutes. We want the butter just melted. If we leave it in too long, it could turn brown and yucky! I'd set a timer for about 4 minutes, then check it to see how it's doing. Even if it's not melted all the way, you could probably go ahead and take it out and just stir it around until it all melts.


Make sure you're keeping an eye on those blackberries! Give them a stir every now and then, but don't stir too much because they can break up easily.

Once the butter is melted, take the baking dish out and let it cool a little bit.


Let's whip up the cake mixture. In a bowl, combine the self-rising flour (if you have it. If not, combine 1 1/2 cups all-purpose flour, 1 3/4 tsp. baking powder, and 1/2 tsp. salt. Same thing!) Then add 1 cup of sugar and 1 1/2 cups of milk. Stir that together, then add the vanilla, cinnamon and nutmeg. The mixture will be fairly thin, so don't be nervous!



The blackberries should be good to go by now! The simple syrup should be colored like the blackberries and the blackberries might start to resemble raspberries! Take them off the heat and give them one more stir. Set them to the side for a minute.



Now, you're going to think these next few steps sound crazy, but you just need to trust me. 
Pour the cake mixture over the butter in the pan and DO NOT STIR.

I repeat: DO NOT STIR. It's not necessary. Fight the urge! Paula said don't stir, so don't do it.

"DO NOT STIR!"

Ohhh, she's just kidding :)


I love her. She's adorable. By the way, did I mention that I get to MEET PAULA DEEN IN SEPTEMBER?!?!?!?! It's true, folks. Little ole' me will be mingling with the South's finest cook and I could not be more excited! She's coming to Dallas for the Dallas Metro Cooking Show and my aunt bought me a VIP ticket to meet Paula! I get to have brunch with her, hang out with her, sit front row and her cooking demonstration.... oh my goodness! I can't wait!!!!

Okay, sorry. What were we talking about? Oh, yes, cobbler!


So yes, pour the cake mix over the butter and don't stir it! The butter will float to the top.


Then spoon the blackberries over the cobbler, making sure almost every bite gets a little blackberry. Then pour the blackberry syrup all over the cobbler. This is what makes this cobbler so yummy!

I know this looks like a hot mess right now, but keep the faith!

At this point I like to sprinkle a couple tablespoons of sugar over the top because it makes the cake crispy on the top. Perfect!

Now pop the dish in the oven and bake for 30-45 minutes, depending on your oven. You'll know it's done when the blackberries are bubbling and the cake is browned on top.

Ohhh yes, she's ready!

If you're like me, you like your cobbler nice and warm with a scoop of ice cream on top. This can be served room temperature too, but we all know it's better warm.

So spoon you out some! Then top it with a scoop of Bluebell Vanilla Ice Cream......... or maybe two scoops :)

Enjoy!

80 comments:

  1. I made this for my DH and it blew his mind!! Making it again for Thanksgiving :) You rock! Thanks!!!

    ReplyDelete
    Replies
    1. I'm so glad you enjoyed it, Robin! :)

      Delete
  2. This is the best blackberry cobbler I've ever had! I made it for Thanksgiving and it was the undisputed favorite item at the meal. Thank you so much!!!

    ReplyDelete
    Replies
    1. That is such a compliment, thank you! I'm so glad you loved it!

      Delete
  3. this is the best cobbler thank you.


    ReplyDelete
    Replies
    1. You are so welcome. Glad you enjoyed it!

      Delete
  4. Thanks sweetie for this! I couldn't find anything I really liked online, and this is the closest to my momma's traditional cobbler recipe I could find. I love your narrative by the way, it made me giggle :)

    ReplyDelete
    Replies
    1. Leigh, your comment totally made my day! :) I'm so glad you enjoyed the recipe. Thank you for your sweet words!

      Delete
  5. I loved this cobbler! And I also like your narrative, especially the part about dumping the stick of butter in the *fish*! I sorta went into a panic and thought "Fish? In a blackberry cobbler?" I had to go back and read it again....lolol!!

    ReplyDelete
    Replies
    1. Oops :) Looks like I made a typo! I'll have to go in and fix it! There's definitely no "fish" in this recipe!! I'm so glad you enjoyed the cobbler!

      Delete
  6. Lindsay, I was just given a walmart bag full of ginormous blackberries. When I googled cobbler your pic was top of the list. I will definately be trying your recipe tomorrow for our July 4th cookout. As a kid in west Alabama I remember braving the heat and stickers to gather wild blackberries for Aunt Iva Sue's stovetop cobbler (more like blackberries n dumplings). Thanks for the recipe.

    ReplyDelete
    Replies
    1. Hi Shawn! Aren't blackberries the best? IYou'll have to let me know how your cobbler turns out. I hope you like it! Thanks for sharing your memory! :)

      Delete
  7. Hey Lindsay, Hope you are having a great 4th.
    The cobbler was great, super easy, (as was the BBQ ,grilled corn, and veggies from my little garden.) The MONSOON we are having kinda washed out some of the festivities. But thanks again for the recipe. Everybody loved it.
    PS...I have enough berries for another desert if you have any other ideas :-)
    Happy cooking.

    ReplyDelete
    Replies
    1. Hi Shawn! My 4th of July was great... I hope yours was great too! Sorry to hear about the monsoon! I'm so glad to hear that everyone loved the cobbler. As far as other recipes, one of my favorite things right now is homemade popsicles. I recently found some little popsicle molds at Walmart for $2 and have been going crazy with them! You could blend the blackberries, strain them to remove the solids, flavor the puree however you want (may need to be sweetened a little), pour into the molds and freeze! You could also use the puree as an add-in to cocktails (maybe Blackberry Mojitos? Margaritas?) or stirred into some ice tea! Just a few ideas :) Enjoy!

      Delete
  8. Thank you for this great recipe. It is ths closest I have found in flavor to my grandmotners black berry roll. She would make it every summer when we came to visit.

    ReplyDelete
    Replies
    1. I'm so glad to hear that you loved it!

      Delete
  9. Almost exactly like my Grandma's recipe... And hers was the best!

    Anyone who's never had it made this way is missing out, I've looked at so many recipes, trying to find a recipe that melted butter in the pan, then batter, then berries cooked in sugar & water first... Hard to find! I knew how hers was made, just didn't have the measurements, so happy to have found your recipe!

    Also, completely agree... Pie Crust Cobblers are a NO NO!

    Thanks!

    ReplyDelete
    Replies
    1. I like it best this way, too! I'm so glad you enjoyed the recipe. It's one of my favorites!

      Delete
  10. Thanks! This will be just like my grandmother made for us when we returned from picking buckets full of blackberries. Just bought a couple quarts freshly picked berries at the fruit-veggie stand, can't wait to make a cobbler. I can hear your personality through your writing- personality is hard to convey through black and white print sometimes, however you nailed it! Lynn H. North Carolina

    ReplyDelete
    Replies
    1. That's such a compliment! Thank you, Lynn! I hope you enjoyed your cobbler!

      Delete
  11. My children and I picked blackberries this morning and made your cobbler this evening. It was a great hit! Even my husband (who swears not to like blackberries) gobbled down a bowl! Thank you for sharing your yummy recipe.

    Elaine in Tennessee

    ReplyDelete
    Replies
    1. I love hearing that! So glad you enjoyed it. Also, I visited Tennessee earlier this year for the first time and LOVED it. I'm dying to go back! I'm jealous that you live there!

      Delete
  12. I have a big ole pan of your cobbler recipe baking in the oven as I type! I know this is going to be delish!!!! My 6 year old helped, and of course we just had to sample the berries before they went into the pan ;) This is just like my granny used to make for us after we'd spend the afternoon picking buckets of blackberries :D When my hubby brought home a mess of berries yesterday I knew what I had to find.....I lost my granny in April and this brought back soo many wonderful memories for me! Thank you so much!

    ReplyDelete
  13. It makes me so happy to hear that this cobbler brought back such wonderful memories for you! I hope the cobbler came out the way you expected it to. And I forgot to mention it in the recipe, but sampling the berries before they go in the pan is actually part of the recipe... the cobbler wouldn't taste the same without it! ;)

    ReplyDelete
  14. "DO NOT STIR"! Love Paula Deen, so I'm gonna HAVE to try this recipe....just because you threw that in. LOL!

    ReplyDelete
  15. This is truly the best blackberry cobbler I've ever tasted! I made it for a church social and it was GONE! The cinnamon and nutmeg takes this to a different level than your regular cobbler, and the crust was crunchy and amazing. I'm absolutely keeping this recipe!

    ReplyDelete
    Replies
    1. I'm so happy to hear that you loved it, Allie! There's nothing like blackberry cobbler, is there!? The crunchy top is one of my favorite things about this cobbler. You could even use this same recipe but do peaches instead. Or I've even mixed the two fruits before... best of both worlds!

      Delete
  16. Thank you ever so much. You have no ideas what I have been through trying to find the old fashioned recipe for blackberry cobbler :/ ...I have been making one thats okay but, this is the ultimate! Just like G'ma used to make......I think we all must have had the same Grandmother? LOL

    ReplyDelete
  17. This cobbler is amazing!!!! Thanks for sharing this amazing recipe.

    ReplyDelete
  18. Hi,
    I just want to point out you have a typo, it says to plop the butter into the fish. ;)
    My husband was soooooooooooooo confused.

    ReplyDelete
    Replies
    1. Someone mentioned that to me before and I forgot to fix it! Oops :) Should be fixed now! Thanks!

      Delete
  19. Blackberry season is kicking up here in south Mississippi. I'm nearly 8 months pregnant and I'm taking this to my mom's for Mother's Day. My cobbler is in the oven as we speak. I couldn't believe how easy this was; I kept checking the recipe to make sure I wasn't skipping steps, lol. Reeeealllly looking forward to eating it! Lol!

    ReplyDelete
    Replies
    1. I hope you loved it!! I sure am glad blackberries are starting to be in season again!

      Delete
  20. I am looking for a divine recipe and yours looks wonderful. I am wondering though, so many of them call for 4-6 cups of blackberries, and this one is only 1 1/2 cups. I was going to do this with more, have you tried that?

    ReplyDelete
    Replies
    1. I've never tried it with that many cups of blackberries. I would say the max amount you would want to use for this recipe is 2 cups or maybe 2.5 cups. You wouldn't want the pan to overflow or anything. Remember that the blackberries cook down beforehand and release all that awesome juice which makes them go a long way. If you have that many blackberries, you could always make a second cobbler and give it to someone special! :) Hope this helps!

      Delete
  21. I tried this recipe and mine didn't turn out? I cannot imagine where went wrong? The only thing that I can think of is I didn't use self-rising flour (wasn't sure what was in my canister) My cake part didn't rise at all, it was real gummy and there was alot of butter just sitting on top of the cobbler? I followed the recipe to a tee so I'm at a loss?? Please help cause I need a blackberry cobbler like ASAP!!!

    ReplyDelete
    Replies
    1. Hi Jill! I'm so sorry to hear that this didn't turn out for you. I don't really ever use self-rising flour either, but when I don't have it and a recipe calls for it I make sure to add baking powder and salt to kind of transform the AP flour into self-rising. I'm wondering if you missed that step and that's why it didn't rise. Another possible problem may be your oven temperature. If the cake didn't rise and the butter is still sitting on top, I'm wondering if it wasn't hot enough. As the cake bakes, the butter is supposed to seep into it, which makes for a crusty top. I hope this helps!

      Delete
    2. Sorry, I forgot to mention that the measurements for how much salt and baking powder to add to the AP flour is listed in the recipe above. I hope this helps! Let me know!

      Delete
  22. This recipe sounds great. What size baking dish/pan do you use and about how many servings does the recipe make? I want to make this for a Father's Day family gathering and want to make sure I make enough for hearty eaters.

    ReplyDelete
    Replies
    1. Hi there! I used an 8"x11" baking dish. I would say it serves anywhere from 6-10 people, depending on how big your servings are. You can always add some ice cream on top to stretch your dessert servings a little further! :)

      Delete
  23. This comment has been removed by the author.

    ReplyDelete
  24. I made this tonight and have to agree with the person who questioned the amount of blackberries. I put two cups in and, while the flavor was wonderful, it was way skimpy on blackberries for my taste. There was far more cobbler than fruit. Next time I think I'll double them. Otherwise, AMAZING!!!

    ReplyDelete
    Replies
    1. A few extra blackberries never hurt anything! :) I think I only had 2 cups at the time, so I just made do. I probably wouldn't add more than 3 cups of berries though because your pan might overflow a bit while baking. But I'm happy to hear that you enjoyed the recipe! Thank you for your feedback!

      Delete
  25. Hi Lindsay! I made this tonight using blueberries and it was awesome! My husband loved it. I did increase the berries to use up what I had and it was perfect. It is my go to recipe for cobbler now!

    ReplyDelete
    Replies
    1. I love that you used blueberries and I'm so happy to hear that you loved it! I think I'll have to try it with blueberries sometime! :)

      Delete
  26. I made this recipe this week and it was a big hit. I served mine with homemade whipped topping. Everyone felt very loved. :)

    ReplyDelete
  27. can wait too try.....will keep you posted when am done!

    ReplyDelete
  28. I have made this blackberry cobbler 4 times and making it again tomorrow for Thanksgiving. It is THAT amazing! I'm a Northerner and made this dish for true-blue southerners who KNOW what great cobbler should taste like (no pressure!;)) I made them this along with a special dinner and got RAVE reviews on this dessert! "Probably the best cobbler we've ever had". Wow!! Huge thank you to YOU! The real star here! :)

    ReplyDelete
    Replies
    1. Thank you so much for sharing this, Elizabeth!! I'm so, so happy that you and your loved ones enjoyed it so much! The other night when you commented, I was actually heading home to start on my Thanksgiving cooking and wasn't very excited about it. Your comment totally changed my attitude and motivated me to get going! So thank you for that! :)

      Delete
    2. This comment has been removed by the author.

      Delete
  29. I'm so glad I found this recipe again! I made these about 6 months ago and my whole family loved them! They are dreamy!

    ReplyDelete
  30. If I make blueberry cobbler do I do the same thing you did to the blackberries and heat them up with sugar and water?

    ReplyDelete
    Replies
    1. Hi Victoria! If you're using fresh blueberries instead of blackberries, I recommend still heating them up with sugar and water to break them down a bit. Taste them first... if they're already pretty sweet then you can reduce the amount of sugar you use to fit your taste. To answer your next question, sprinkling the top with sugar before you put it in the oven should just make the top slightly crispy, not necessarily crunchy. Even if it doesn't, don't sweat it- it will still taste great! Hope this helps!

      Delete
  31. And also is the top supposed to be crunchy or just soft?

    ReplyDelete
  32. Anonymous: I know it has been along time since the post from Ms. Shea, still, I was very curious to know if you ever heard back from her. She was the lady with the gummy cobbler who definitely used plain flour! I have a tip for her or anyone else who may not know which they have: moisten your finger and touch it to your tongue to taste it. Just a small amount will tell the tale. By the way, my cobbler was delicious!!!! Regards,

    ReplyDelete
  33. PS: About tasting the flour, I forgot to add that when you place your finger on your tongue don't put it on the tip of your tongue, that's where your sweet taste buds are- instead, put your finger about 3/4 to 1 inch back on the middle of your tongue - that's where your salty taste buds are located. Sorry, I left that out before.

    ReplyDelete
  34. Lindsay - salted or unsalted butter? Or does it matter?

    ReplyDelete
    Replies
    1. Great question! I always use unsalted butter so I can control the amount of salt. If you only have salted, that's fine too, but just make sure you don't add any salt to the cobbler batter.

      Delete
  35. Awesome recipe! Me and my nice we're wanting to make one. Very simple and I'm so glad you put up pictures. Again it turned out amazing. She had so much fun making it! The whole family loved it. Next we will experiment with different berries, maybe even a combination of berries 😲 Lol. I would also like to add this to a cookbook me and my father are putting together in memory of my mother.
    Thanks again
    Jared

    ReplyDelete
    Replies
    1. Thank you so much for the kind words, Jared! I'm so glad you and your family liked it. It's definitely one of my favorite recipes! I would be more than honored to have you include this recipe in your cookbook! :)

      Delete
  36. This is the closest thing to my grandmothers cobbler I've ever tasted! Thank You! If you want something quick, use canned BlackBerry pie filling as a substitute, not as good but ready in a flash!

    ReplyDelete
  37. Just curious if you pour all the juice over the top or just some of it? I have quite a bit of juice off of the blackberries.

    ReplyDelete
    Replies
    1. Yes, I go ahead and pour all of the juice in. If it looks like it might overflow, maybe just spoon a little over the whole thing to be safe!

      Delete
  38. Wow,I've baked about 8 cobblers so far this year, and I think I've become addicted to them, is there a rehab to help. Lol thanks for your recipes I love baking them.I have started another one right now and just noticed I'm out of butter, is there a sub.I can use?

    ReplyDelete
    Replies
    1. Hi Ben! Sorry for the delay on this. I've never tried using anything but butter so I can't really give a solid recommendation on a substitute. I know some folks like to use coconut oil in place of butter, or you could give good ole margarine a try. I have an irrational fear of running out of butter so I have a hefty stock in my fridge! :)

      Delete
  39. I think I am your newest admirer. I have been searching for a cobbler close to the ones my grandmother used ton make. This is it, It brings back such memories.

    ReplyDelete
  40. I think I am your newest admirer. I have been searching for a cobbler close to the ones my grandmother used ton make. This is it, It brings back such memories.

    ReplyDelete
    Replies
    1. Thank you so much for your kind words, Terrie! That makes me so happy to hear. It's funny how food can bring back memories, isn't it? There are so many recipes that remind me of my grandmother. I'm glad it could bring a smile to your face! :)

      Delete
  41. Hi! After having a serving of this delicious cobbler, I asked for the recipe and CAN NOT wait to try it myself. Question...can you use blueberries, and if so, would you use more or alter anything in your recipe? My father is 86 and the seeds in the blackberries prevent him from having them. Just curious if I could substitute the berries?
    Thanks!
    Palmetto Chick7

    ReplyDelete
    Replies
    1. Hi! You can absolutely substitute blueberries for the blackberries. I've used this same recipe with blueberries and even peaches! Hope it turns out great!

      Delete
  42. Just made it ... FANTASTIC !!!

    ReplyDelete
  43. I am making this for the second time. I have,added extra blackberries. It is the BEST blackberry cobler I have ever tasted!

    ReplyDelete
  44. This is THE BEST blackberry cobbler recipe hands down!! I also love your humor and appreciation of Paul Deen. 😊

    ReplyDelete
  45. Excellent recipe, excellent results! I had about 4 cups of berries, so I upped the sr flour and the milk to 2 cups each. Otherwise, I followed recipe to a T. I made it to share with co-workers and let me tell you, they are darn lucky they got any! It got rave reviews and requests for the recipe. SUCCESS!

    ReplyDelete
    Replies
    1. And I'm making it again for my dad's birthday get-together. He looooooves blackberry cobbler and I'm so happy to have such a great recipe, Dad's gonna love it. Thanks for sharing!

      Delete
  46. I just made this recipe with a small bag of blackberries I collected from our labor day trip to the Oregon coast! I found a wild bush and picked just under 3 cups for this recipe. I substituted sugar for honey (following the substitution rules) and it turned out great!!! Thank you!

    ReplyDelete