Baron's Blackberry Cobbler Recipe - Allrecipes.com
Baron's Blackberry Cobbler Recipe
  • READY IN ABOUT hrs

Baron's Blackberry Cobbler

Recipe by  

"Easy blackberry cobbler. My father-in-law grows huge blackberries and always has tons. I tried a number of recipes and none really hit the spot. So created this one and it worked so well that my fiance said it was the best she had ever had. Serve warm with heavy or whipped cream."

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Ingredients Edit and Save

Original recipe makes 1 9x13-inch baking dish Change Servings
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  • PREP

    15 mins
  • COOK

    55 mins
  • READY IN

    1 hr 10 mins

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish. Whisk 1/2 cup sugar with the cornstarch in a small bowl; set aside.
  2. Place the blackberries into a mixing bowl, and drizzle with 1/4 cup of melted butter. Sprinkle with the cornstarch mixture, and toss to evenly coat. Spread the berries into the prepared baking dish. In a separate bowl, whisk together the flour, 1 1/2 cup sugar, baking powder, and salt until evenly blended. Stir in the milk, vanilla extract, and 1/4 cup melted butter until combined but still slightly lumpy. Pour the batter over the berries.
  3. Bake in the preheated oven until the berries are tender and the crust is golden brown, 55 minutes to an hour.
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Reviews More Reviews

Most Helpful Positive Review
Jun 06, 2011

We love it!! I have had biscuit type cobblers, cake type cobblers, and pie crust (I know...not really a cobbler but my Mamaw called it that so....to me it was a cobbler) type cobblers. This is almost a mixture of all three! And it is delicious. Hubby took one bite and said, "just like my mom's!" That sealed the deal right there. She was an amazing cook. We loved the amount of berries in this one too... 6 cups! Blackberries aren't really in season here yet, so my berries, although pretty big, where not as sweet as I like. I was worried about the amount of sugar but it was perfect. IF my berries are sweeter next time, I MAY cut the sugar just a tad but with the amount of topping this makes, it was perfect. This is not a dainty or thin cobbler. It is big and thick, which I really love because several others I have tried have been thin. The berry to crust ratio seems just right. The amount of cornstarch called for was spot on as well. Just a really, really good recipe that will be a repeat here many times this summer. Thanks for sharing, Baron!

 
Most Helpful Critical Review
Oct 27, 2011

With all the high ratings, it looked like this was going to be a winner. I followed this recipe exactly, and the results were disastrous. I felt like there was too much milk called for in the topping, but I went ahead and put in the 2 cups. The batter was very thin, but I went with it. When I poured the batter on top, it swirled down into the blackberries, and settled on the bottom. I baked it for well over an hour, because the top wasn't really setting or browning. Even after extra baking, the batter that had settled on the bottom was just raw dough mixed in with the blackberries. My guests were polite and tried to eat it, but it was truly inedible. I was really disappointed. I'm sure I did something wrong, but I can't imagine what.

 
Aug 31, 2011

Thanks to all who tried and reviewed my recipe. I made it the other night with peaches and used 7 total. I should have used 9. It was still good though. Life does change doesn't it. When I submitted this recipe in Jan of 2007 I was engaged. I still am though to a different person and so I don't have a source for blackberries anymore. Imagine how my new fiance felt reading about my old fiance. Oh well, she liked the cobbler though! Thanks Pepper for the review, life does go on.

 
Aug 08, 2011

I made this for dinner on 8/5/11...in the crock pot. It turned out so well and was so easy. I was concerned about the quantity of sugar (I don't care for dishes too sweet) and had intended to add a bit of lemon juice to the berries but forgot. I'm glad I didn't as the dish was perfect. Normally, I use a biscuit-type topping for cobblers but I doubt I'll do so again. This topping is perfect for many fruits. I can't wait to try it with peaches. (Oh, I did double the cornstarch since my berries were frozen. The consistency was perfect.)

 
Jun 20, 2011

This cobbler was good, but not the best we've had, we like another cobbler recipe on this site better (blackberry cobbler II). I used blackberries that I had in the freezer from last summer and added more cornstarch to make up for the extra juice, it turned out perfect.

 
Jun 13, 2011

I loved this recipe, Baron. The topping I can also use with other fruit. Most toppings have rolled oats and I am not keen on that flavour. Thanks for sharing.

 
Apr 22, 2012

The ingredients scream this is a cake-like cobbler and it does not disappoint. This is a wonderful nontraditional cobbler, and if you're not into blackberries you can substitute other fruit and it turns out just as scrumptious. Well done Baron.

 
Jul 06, 2011

I got a flat of blackberries at the farmer's mrkt. today and decided to make this. It was good and very easy. I made it as written and my only change next time will be to add about 2 more cups of berries. I had the 6 cups (just barely) so I added a few raspberries I had on hand. For me the ratio of cobbler topping to berries was a little off, I prefer more berries to topping. Other than that I loved this, easy and can feed a crowd. Thanks so much for sharing the recipe!

 

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Nutrition

  • Calories
  • 422 kcal
  • 21%
  • Carbohydrates
  • 76.4 g
  • 25%
  • Cholesterol
  • 28 mg
  • 9%
  • Fat
  • 10.9 g
  • 17%
  • Fiber
  • 5.2 g
  • 21%
  • Protein
  • 6.1 g
  • 12%
  • Sodium
  • 466 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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