Reviewed: Aug. 16, 2007

This recipe isn't rated 5 stars for nothing, it's excellent! But, a few changes could be made. You either have to increase the dough or decrease the pan size. I used a 8 x 8 baking pan and the dough amount was perfect. I also added cinnamon to the dough and berries, and vanilla extract to the dough. I used tart wild black berries and it was still a little on the sweet side, I would probably decrease the sugar by a 1/4 c.

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kachell99

Cooking Level: Beginning

Home Town: Jasper, New York, USA

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Reviewed: Aug. 15, 2007

Delicious! I substituted the blackberries with marionberries and it turned out nicely but I wish I would have used more than 5 cups of berries to match the doubled crust recipe. Very easy, I would make again!

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cambur

Living In: Portland, Oregon, USA

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Reviewed: Aug. 13, 2007

So good, we loved this recipe. We made it with some fresh peaches and it was wonderful. Thanks!

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Lanie

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Reviewed: Aug. 13, 2007

This was so easy and everyone loved it.

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kievas

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Reviewed: Aug. 13, 2007

This receipe was so easy to make and soooo good. The only thing I did differently was cut the sugar to 1 cup. My husband and I picked several gallons of blackberries this year. I made the first cobbler by the recipe. It was good but a little sweet. I had frozen some berries and used them in the second cobbler. I couldn't really tell much difference from the fresh vs. frozen berries. Both cobblers were absoluetly fantastic.

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DiAnn Keenan

Cooking Level: Expert

Home Town: Knoxville, Tennessee, USA

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Reviewed: Aug. 8, 2007

I didn't have a cast iron skillet, so i did this in pyrex and instead of boiling the berries i nuked it for about 2 minutes. then added the "crust" and baked. it took a little longer than 25 to get golden, but that may have been the glass pan...

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Stinabina

Cooking Level: Expert

Home Town: Mundelein, Illinois, USA

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Reviewed: Aug. 7, 2007

I've been looking for a good cobbler recipe, and this is it! I followed everyone else instructions on making a 1.5 batch of the cobbler crust, but didn't reduce the sugar at all (we like our cobbler sweet!). I changed it a bit, in that I rolled the crust into balls and then flattened them (sort of like little cookies) before putting them on top of the fruit (in order to make a more "cobbled"-looking crust and to have it cover more of the filling). Worked perfectly!

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DivaMommy

Cooking Level: Intermediate

Home Town: Hattiesburg, Mississippi, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Aug. 1, 2007

This is a GREAT cobbler recipe! I also baked this in a casserole dish and reduced the sugar in the berries some, but it comes out great every time! What a great way to share your extra berries, this is so impressive and easy to whip up! (I used my food processor to cut in the butter - super quick!)

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Abby's Mom

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Reviewed: Jul. 22, 2007

this is a delicious and easy recipe! i did not have a cast iron skillet so i used a stainless steel skillet that can transition from stovetop to oven. i used blackberries from our garden that are not sweet. i roughly chopped the blackberries so that they could "stew" better in the sugar. this yielded quite a bit of juice in the pan so i just added an extra tablespoon of cornstarch. i think the filling would have been fine without the extra cornstarch. the filling was perfectly sweet and complemented the topping very nicely. i served with a scoop of vanilla bean ice cream and a dollop of whipped cream.

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stanley

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Reviewed: Jul. 19, 2007

I made this with a 16 oz bag of frozen blackberries and a 12 oz bag of frozen raspberries (approx 5 cups berries). I also made 1 1/2 recipe of the topping. I cooked the topping on the stove in a saucepan and then baked the cobbler in a 8x11" baking pan. My husband had been requesting blackberry cobbler, and although he said he was expecting the kind with a flaky pie crust, he said this was excellent! It is the best when warm and with a scoop of vanilla ice cream.

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Nellie

Cooking Level: Expert

Home Town: Huntington, Indiana, USA

Living In: Adrian, Michigan, USA

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Reviewed: Jul. 16, 2007

This was very good and quite easy. I also reduced the sugar and added some cinnamon. Will definitely make again!

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HEYLOU

Home Town: Columbus Grove, Ohio, USA

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Reviewed: Jul. 15, 2007

Got rave reviews for this super simple and delicious cobbler. Bread part is definitely not soggy when cooked in cast iron skillet. Also added about 1 tsp. cinnamon to the topping.

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Sherry S.

Cooking Level: Expert

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Reviewed: Jul. 15, 2007

This cobbler recipe is quick, easy and turns out great! I added a bit of cinnamon to the dough based on previous suggestions, and it really enhanced the flavor of the cobbler. I did not have a cast iron skillet on hand, to I cooked the berries in a saucepan, and then transferred to a round casserole dish, and it worked beautifully. I also did not have enough wild blackberries for the entire recipe, so I replaced the remaining cup with fresh blueberries, and was very tasty! I would highly recommend this recipe, and plan to use all blackberries next time!

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mandi

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Reviewed: Jul. 14, 2007

It was good, but not enough dough. It doesn't spead, it just kinda stays the way it is when you drop it raw in the fruit. So definitely double the dough, because that is the best part!

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Caryl

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Reviewed: Jul. 9, 2007

I made this for my husband Saturday night and it was so good, we couldn't wait for it to cool. The only thing that could have made it any better would be vanilla ice cream.

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SAMSGAGA

Cooking Level: Expert

Living In: Cleveland, Tennessee, USA

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Reviewed: Jul. 6, 2007

I saw a recipe for blackberry cobbler last summer and wanted to try it, but it looked too heavy so I decided to see what Allrecipes had to offer. Our family loved this recipe so much that I made it several times over the next few weeks...it is a family favorite...excellent with ice cream!

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Jennifer in TN

Cooking Level: Expert

Living In: Shelbyville, Tennessee, USA

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Reviewed: Jun. 25, 2007

This is a terrific straightforward cobbler recipe. I added a few shakes of cinnamon to the dough but not to the blackberries. I find that the lemon and sugar enhances the flavor of the blackberries enough. As my cast iron skillet is MUCH bigger than the suggested size, I cooked the berries in a sauce pan over medium heat and then traferred them to a round casserole dish. It turned out perfectly as is if you don't like your cobbler too doughy (like we do!).

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A cook from Plano

Cooking Level: Expert

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Reviewed: Jun. 24, 2007

My dad LOVES blackberry cobbler, so I made this for him for Father's Day. I don't have a cast iron skillet, so I just boiled the berries and cornstarch mixture and transfered immediately to a 9x13 dish. I doubled the crust mixture, but I think if you do that, you should add more berries and liquid...maybe next time I'll just 1.5 the topping. I like a little liquid in my cobblers. Enjoyable! Thanks for the recipe! Ally

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ALLY99

Cooking Level: Intermediate

Living In: Athens, Georgia, USA

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Reviewed: Jun. 3, 2007

pretty tasty recipe...much different from the cobblers I grew up eating though. I doubled the batter, which made it a little too bready. and I only had 2 cups of blackberries so I added a can of peaches, which did make a nice flavor combo. will probably make again, and try different fruit blends.

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Mrs C

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Reviewed: Jun. 3, 2007

Delicious berry cobbler.....one I will make again and again. Perfect just as the recipe is listed. Serve warm with vanilla ice cream. Yummmmmm! A definite keeper.

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