The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Aug. 24, 2009
Great! very easy! i didnt hav a cast iron pan so i cook it in a pot on the stove and then transfered the filling into a 9x13in pan and placed the dough on there(i doubled the recipe)i also added cinnamon to the dough and filling. i added 2 tsp. vanilla to the dough. excellent! looked just like pix!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Aug. 20, 2009
Excellent, easy recipe - I used an 8x8 baking dish and it was perfect - I also added a pinch a cinnamon to the batter and filling - I left out the lemon juice, as I didn't have any on hand, and it didn't hurt the recipe one bit. Definitely a keeper!
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Cooking Level: Intermediate

Home Town: Annapolis, Maryland, USA
Living In: Centreville, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Aug. 15, 2009
crunchy topping, spray pan first so it doesn't stick so much.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Aug. 12, 2009
I added a little cinnamon to the fruit and the topping, and thought it added a nice touch. My husband thought it was a little too sweet, but the rest of us loved it as is. Also, I cooked the fruit in a saucepan and then poured it into a 9x9 baking dish, and it worked out perfectly.
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Home Town: Salt Lake City, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Aug. 10, 2009
very very good. I used a variety of fruit, as blackberries weren't available fresh: 2 c. frozen blackberries, 1c. golden raspberries, 1 c. red raspberries, and 1c. blueberries. I threw in the extra cup of fruit to stretch the recipe a little, along with an extra smidge of cornstarch to even out the filling. cooked fruit in a skillet and transferred to a casserole dish. I also sprinkled the top with a combo of cinnamon and sugar, which made it crusty and delicious. served with vanilla ice cream. this is the best, thanks for sharing.
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Photo by Amanda K

Cooking Level: Intermediate

Home Town: Washington, Pennsylvania, USA
Living In: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Aug. 6, 2009
This is so good. I did not have butter so I used crisco can not wait til I try with butter. ty
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Cooking Level: Expert

Living In: Hannibal, Missouri, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Aug. 6, 2009
I am giving this four stars because any mess ups were my fault. I didn't make this as stated and I am sorry I didn't. I took the suggestions and used less sugar and added cinnamon. The cinnamon was a great addition, however decreasing the sugar was not. It made the dough too salty and the berries were too tart, I guess, to decrease the sugar. Make it as stated first..then decide.
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Cooking Level: Expert

Home Town: Kansas City, Missouri, USA
Living In: Midlothian, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Aug. 6, 2009
This is a great recipe! I LOVE using the cast iron skillet.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Aug. 2, 2009
Simple and yummy! I used 1/2 c. white whole wheat flour, only 1/4 c. sugar in the batter, and scant 1/2 c. honey in the berries in lieu of sugar. Next time I would try 1/3 c. honey. No need for the foil lined baking sheet with my cast iron skillet.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Aug. 2, 2009
easy and pretty
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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Jul. 29, 2009
I also used whole wheat flour rather than the white flour and splenda (cooking) rather than sugar. It was a bit too heavy with the whole wheat flour, next time I make it I'll use less. The taste was wonderful. We enjoyed it for a couple of days. I do not have a cast iron skillet either and used a pot to boil the mixture. I put the mix in a pie dish, it did run over. Next time I'll be sure to put the cookie sheet below it. It was fabulous with ice cream.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jul. 23, 2009
I swapped out 1/2 cup flour with whole wheat flour. Also, I don't have a cast iron skillet, so I boiled fruit mixture in a pot and transferred it to a white oval dish. Oh, and I realized I only had 3 cups frozen blackberries, so I threw in a sliced banana...it was delicious. Will definitely make this again!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jul. 21, 2009
This is a great recipe. My wife says it better than the recipe she has made for years. I also reduce the sugar added to the berries by 25% - 50% depending on the berries.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jul. 18, 2009
This taste like the one my grandmother use to make.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jul. 18, 2009
Like many other reviewers, I usually cut out some of the sugar, but how much I take out depends on the tartness of the berries used. I've used fresh blackberries all three times and it's come out great. This is a terrific recipe, it tastes great when warm and served with vanilla ice cream.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jul. 11, 2009
This was delicious! I added cinnamon to the topping as recommended by other reviewers and it was delicious! I have made this several times. The first time I added vanilla to the blackberries as recommended but I added too much and it was way too overpowering. I left it out after that, and it turned out perfect. I used frozen blackberries but I will try it soon with fresh blackberries. I made it in an 8 X 8 pan, rather than cast iron skillet and it was great! The best blackberry cobbler ever!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Jul. 11, 2009
This was pretty good! I used tame blackberries, which tend to be more tart, and i actually would recommend increasing the sugar. I also added some cinnamon to the dough, and some raw sugar/ sparkling sugar sprinkles would be nice smashed into the dough on top.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jul. 9, 2009
Wonderful recipe, i used some of the suggestions and i think it came out perfect! I doubled the dough mixture and added about a cup more fruit, added 1/2 tsp cinnamon to the dough and fruit. The dough was dense and had character (Not too sweet). I will definately be making this recipe again, and with other types of fruit.
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Cooking Level: Expert

Home Town: Pomfret, Maryland, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Jul. 7, 2009
This is a wonderfully delicious and easy recipe. The dough part was the perfect texture, flavor, and sweetness. The berry mixture on the other hand was way to sweet. I wish I'd listened to another poster and start w/ half the amount of sugar and add if necessary. It really was way to sweet. It did receive rave reviews at the 4th of July party though. I used last year's blackberries from my bush that I'd froze. When I do make this again I will cut the sugar in half for the berry mixture (if making it for home I'll do splenda) and go from there. Definetely leave the amount of sugar in the dough. I also added cinnamon to both the berry & dough mixture along with nutmeg & vanilla extract to the dough. I don't own a cast-iron skillet so I transferred a very hot berry mixture (I didn't even bring it to a boil) to a pyrex dish.
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Wooster, Ohio, USA
Living In: Fort Mill, South Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jul. 6, 2009
Without a doubt, this is the best cobbler recipe I have found! Most end up cake-y or like a crisp. This is what a Texas girl calls a cobbler! Love it in the cast-iron skillet, too. The second time I made it I did cut down on the sugar, but I think that just depends on how sweet the blackberries are. I also add a little cinnamon to the flour mixture. I can't wait to try this recipe with fresh peaches, too!!! YUMMMMO!!!!
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