A Blackberry Cobbler recipe that is easy to make and the perfect combination of sweet and tart.
I was lucky enough to grow up with a grandma that had a huge garden in her back yard and made everything from scratch. In the summer every meal was accompanied by fresh sliced tomatoes and, if you were lucky, dessert was her homemade blackberry cobbler, made with blackberries picked from the garden that morning. It was one of my favorite parts of summer visits to Grandma’s house.
Grandma passed away last year and there are so many recipes I wish I had learned from her. When I decided I wanted to try to make her “blackberry pie” (we always called it a pie but it really is a cobbler) I called my mom up and we did our best to piece together how she used to make it.
The most important part was her Baking Powder Biscuit recipe which is the top layer of the cobbler. I think that is what made her cobbler different from other recipes. Grandma didn’t just drop biscuits dough into the berries like you see in most cobbler recipes, she rolled her biscuit dough out flat and laid it over the berries like a pie crust. When that biscuit crust sops up all of the blackberry juice….yum!!! That’s my favorite part!
I made the cobbler last weekend and every bite reminded me of Grandma and sitting at her kitchen table while she rolled out her biscuit dough, and my sister and I ate fresh blackberries dipped in sugar.
- 2 c sifted flour
- 3 tsp baking powder
- 1 tsp salt
- ¼ c shortening
- ¾ c milk
- 6 c fresh Blackberries (about 30 oz.)
- 1 c sugar + 2 tbsp for crust
- 4 tbsp butter
- Sift the dry ingredients together and cut in the shortening until all ingredients are well mixed.
- Add milk, stirring until all flour is moistened.
- Turn the dough out on a lightly floured surface.
- Work the dough for about 20 seconds.
- Roll the dough out to ¼" thick.
- Preheat oven to 400F
- Wash blackberries and pat dry.
- Toss blackberries with 1 cup of sugar until they are well coated then place berries in an 11"x7" casserole dish.
- Cut 2 tbsp of butter and distribute over the top of the berries.
- Cover the berries with the rolled out biscuit dough and trim edges if necessary.
- Bake in 400F oven for 15 minutes then remove to spread 2 tbsp of melted butter over biscuit dough. Sprinkle 2 tbsp of sugar over crust.
- Return to oven and continue baking for 20-30 minutes. When the biscuit crust is golden brown it is done.
- Let cool for 15 minutes then cut a slice, add a scoop of vanilla ice cream and enjoy!
Don’t forget the ice cream…blackberry cobbler requires at least one scoop of vanilla ice cream to make it perfect! 🙂