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 more intense flavor.
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. This 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.
- 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
Grandma's Old Fashioned Blackberry Cobbler
For the crust
- 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.
- 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
As a busy mom, Paula saw the need to simplify cooking and meal prep without sacrificing flavor. She provides simple recipes and time-saving strategies for delicious and nutritious meals for your family. Please share CallMePMc.com with your friends.