GRANDMA’S OLD FASHIONED BLACKBERRY COBBLER
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The ultimate Southern summertime dessert, Grandma’s Old Fashioned Blackberry Cobbler, has a buttery crust over warm, bubbly, tart blackberries. This dessert recipe is best served warm with vanilla ice cream.
Grandma’s Old Fashioned Blackberry Cobbler
One of my fondest summer memories, when I was young, was picking blackberries for Grandma’s Old Fashioned Blackberry Cobbler.
Hot summer day, getting pricked by the stickers, watching for snakes…. ah, what fun!!
The worst and the best were picking wild blackberries in random places in the pasture. Wild blackberries have half-inch-long stickers and a bigger chance of snakes. However, wild blackberries are much better, in my opinion, than blackberries that horticulturists have ‘improved’. They have smaller seeds and a more intense flavor.
However, the trouble of picking fresh blackberries was well worth it for this amazing dessert!
Making Grandma’s Old Fashioned Blackberry Cobbler is a two-step process. First, you need to make the crust which is an easy dough to make. The top crust is similar to sugar cookie dough and easier than pie crust dough to make. Next, you’ll boil the berries with sugar to sweeten and thicken them. Finally, you put the two components together for the most amazing dessert.
Tips
- You can use fresh or frozen blackberries for Grandma’s Old Fashioned Blackberry Cobbler. I had to use frozen since our farmers’ market isn’t open yet and the fresh ones in the grocery didn’t look very good. Grab a 16-ounce bag of frozen blackberries and you’ll be good to go with this recipe.
- You can also use half blackberries and half sliced fresh or frozen peaches in this recipe. As mentioned, I used 16-ounces of frozen berries or approximately 4 cups. Use 2 cups blackberries and 2 cups peaches or any other fruit that you wish.
Other Cobblers I’ve made
Chocolate cobbler is an essential recipe for chocolate lovers!
Snickerdoodle Cobbler is a fantastic fruit-free cobbler. This recipe is totally from-scratch and is actually better than the cookie it’s named after!
The Best Caramel Apple Cobbler is an easy self-saucing dessert with warm cinnamon and apples. Perfect during the fall.
If you’re unsure how to cut in butter, watch this short video.
Grandma’s Old Fashioned Blackberry Cobbler
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Save To Your Recipe BoxIngredients
For the crust
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoon cold butter
- 1/4 cup boiling water
For the berries
- 2 tablespoon cornstarch
- 1/4 cup cold water
- 1 tablespoon lemon juice
- 4 cups blackberries 16 oz fresh or frozen blackberries, rinsed and drained (frozen berries do not have to be thawed)
- 1 cup granulated sugar
Instructions
- Preheat oven to 400 degrees F
- Line a baking sheet with aluminum foil.
- Grease a 12-inch skillet with non-stick spray or vegetable oil.
- In a large bowl, mix the flour, 1/2 cup sugar, baking powder, and salt. To this mixture, cut in butter until the mixture resembles coarse crumbs. *video above for this procedure.
- Next, to this mixture, stir in 1/4 cup boiling water just until the mixture is evenly moist.
- In a separate bowl, dissolve the 2 tablespoons cornstarch in 1/4 cup cold water.
- To the cornstarch mixture, mix in remaining 1 cup sugar, lemon juice, and blackberries.
- Transfer berry mixture to a cast-iron skillet and bring to a boil. Stir frequently.
- When berries begin to thicken slightly, drop the dough into the skillet by spoonfuls.
- Place skillet on the foil lined baking sheet.
- Bake 25 to 30 minutes at 400 degrees until top is golden brown.
- Serve warm with vanilla ice cream
Made it twice in two days! Big hit for these two separate Labor Day weekend cookouts!😋
I’m so happy you liked it. Thanks for letting me know.
Can you make this with seeded berries? I can’t do seeds. What changes would you make?
I haven’t tried it that way, but I assume it would change the texture somewhat. I would consider usnig more berries to account for the reduced volume.
Thank you!
can you please post the recipe on how to do this in a 13 x 9 casserole dish ….thank you very much
You can use a 9×13-inch pan with the recipe as is. It will just take slightly less time to bake.
My Mom made her Blackberry Cobbler almost the same. She called it Blackberry Dumplings and just continued cooking it in the deep pot on top of the stove. The only differencence was she put an egg in the batter/dough and the batter/dough was very much thicker. She dropped it by big scoop fulls into the boiling juice and when all the batter/dough was in the pot she put the lid on it and let it come back to a boil turned it down to a simmer and let it cook until there were big fluffy balls of cake like balls amidst all that glorious Blackberry juice and blackberry fragments. Sooo delicious with vanilla ice cream! What wonderful memories of berry picking and helping Mom “cook” and the anticipation of eating the wonderful Blackberry Dumplings!
I was raised in Southwestern Louisiana, not far from the Gulf of Mexico. We picked Blackberries in all kinds of places. Swamps, fences, ditches, fields, cow pastures, just everywhere! We never had any problems with snakes. The only thing I can think of is that we made so much noise, we probably scared the snakes away! ☺️
Blackberry is my favorite, but I made dumplings using blueberries here: https://www.callmepmc.com/southern-blueberry-dessert-dumplings/
Made this the other night and it was a huge hit!!!!! It was easy and delicious. Next time I’ll add more berries….