Reviewed: Jul. 4, 2009

This has got to be the BEST balckberry cobbler recipe ever! I made it for my family and with in 10 minutes it was completley gone. My family lived it

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jgurley

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Reviewed: Jul. 2, 2009

would be much better baked in glass pan, the skillet gave it a OFF flavor, can use frozen berries, just add a little extra cornstarch

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Nichele

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Reviewed: Jun. 29, 2009

I halved the berry portion of the recipe in order to make sure there was enough topping. Also, instead of all regular sugar I had to use some brown sugar because I ran out of regular sugar. It still turned out great in spite of (or perhaps because of) this change. I also forgot to bring the filling to a boil (I just put it in the oven in a pyrex dish rather than the cast iron pan) and I used frozen berries. This is my new favorite cobbler recipe!

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Stephanie S

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

Living In: Portland, Oregon, USA

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Reviewed: Jun. 20, 2009

This is the greatest cobbler! I cut back the sugar in berry mixture to 3/4 cup, and added about 1 tsp cinnamon to this mixture - perfect for my husband who likes a not-too-sweet dessert, and for me with a big sweet-tooth!

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jenrocha

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Reviewed: Jun. 20, 2009

Oh my gosh!!! My dinner guests and I all agreed that this was the best blackberry cobbler we'd ever had. I served it with homemade whipped cream, which was a hit too. = )

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Debi

Home Town: Bristol, Tennessee, USA

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Reviewed: Jun. 14, 2009

This was wonderful! Quick and easy to make. Everyone raved about it, we've made it twice here. Definitely a keeper! Thanks!

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Danielle

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Reviewed: May 31, 2009

This was a great recipe, the flavor is 5 star worthy but there was too much bread topping for me. Next time I make this I will add more berries!

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Nicole

Cooking Level: Intermediate

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Reviewed: May 29, 2009

This is awesome. Didn't have that many berries so I cut back on the sugar and reduced it some more so it wasn't super sweet. Lots of topping--PERFECTION!

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RanchMom

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Reviewed: May 25, 2009

oh gosh....this is just like my mamaw used to make. i will double the breading recipe next time...we like our cobbler made with extra dough!!

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angie

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Reviewed: May 23, 2009

I would give this 10 stars! My husband raved about this cobbler. The integrity of the blackberries are maintained & the crust was supreme! You cannot go wrong with this recipe. I double or even triple the crust recipe depending on who is eating it. Excellent with homemade ice cream.

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Laura W.

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Reviewed: May 21, 2009

This is truly amazing cobbler. After serving it at a family gathering, it's the number one dish that everyone, without fail, requests I make for dinners and gatherings. I use a deep round cake pan because I don't have a cast-iron skillet, and sometimes make more crumb mixture if I'm serving someone who likes a bready cobbler. It's likely to bubble over, so do place a layer of foil beneath the pan. If cooked successfully and in keeping with the recipe, this is a no-fail dessert (or, as I've found, breakfast--try it with coffee or hot tea!).

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b90

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Reviewed: May 20, 2009

You know, I thought at first that there wouldn't be enough dough, but it turned out to be a great crust-berry ratio. I reduced the sugar a little, for both the berries and the dough, maybe by a 1/4 cup total. I thought the result was still plenty sweet with just a hint of tartness from the berries. I don't have a cast-iron skillet either, just poured the cooked berries into a ceramic pie dish and then added the batter--I think next time I do this I'll use a cake pan with a similar diameter instead in hopes that the greater depth will prevent the spill-over (she wasn't kidding with the foil-lined baking tray). Overall, really easy to put together and great crust.

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Jessica

Cooking Level: Intermediate

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Reviewed: May 11, 2009

Our local grocery store had blackberries(regularly for$3.99) for 99 cents! So we stocked up. : ) I made this on Saturday night, followed the recipe as written, but when it was done I just left it in the oven(cut off) till everyone was ready for it-and it was great. So good in fact that hubby made it Sunday night-and doubled the recipe!

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JRKCR

Cooking Level: Intermediate

Home Town: Greenwood, South Carolina, USA

Living In: Rotterdam, New York, USA

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Reviewed: May 1, 2009

Every summer I picked from bushes and gobbled up tons of what I thought were blackberries at our summer home. I had a passions for my blackberries and since my parents never bought them at the store it wasn't until I was married and mentioned my love to my husband that I realized that that what I had actually been gorging on were black raspberries! When I realized my error I, embarrassed, mentioned it to my husband but bless him, he continues to bring home these big bland (in my opinion) berries that I care not for! In desperation, (for I hate wasting anything) I found this recipe and not only did it make the berries taste passable, but I went back for seconds! This recipe will be used quite frequently as I'm sure my helpful husband will continue to lovingly bring home more of my 'favorite' berries! LOL

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SAKMEHT

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Reviewed: Apr. 27, 2009

Filling was yummy. Dough topping was rather bland.

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AFAULKE

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Reviewed: Apr. 16, 2009

Oh my...very good. After reading other reviews I doubled the dough and added cinnamon. It was so easy and really very good.

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miss spice

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Sherwood Park, Alberta, Canada

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Reviewed: Apr. 16, 2009

This was pretty good. I used frozen blackberries and used a little more than it called for. I baked it in a 8x8 pyrex dish also since I don't have a cast iron skillet. It turned out a little runny but that might have been because the blackberries were frozen. If I make again, I will add more cornstarch to it.

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Kerri

Cooking Level: Intermediate

Home Town: Agency, Missouri, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Apr. 14, 2009

Wonderful recipe! Turned out perfectly. I did not use the cast iron pan (ours isn't big enough). I baked in an 8 x 8 pyrex dish in the oven. I had just the right amount of dough. I served it with vanilla ice cream and some fresh blackberries to garnish. Yum!

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Robin B

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Reviewed: Apr. 10, 2009

My family really enjoyed this cobbler! I did double the topping because we like our cobbler with lots of crust, otherwise I did not change anything. The recipe is perfect as is! This recipe will be made fairly often since it's easy to make and delicious.

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Cheryl

Cooking Level: Expert

Home Town: Beaumont, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Mar. 14, 2009

This was very good. My husband loved it. I did add the extra filling as others reccomended but I think it would be better as is. I am all about the fruit and would add more berries. I would cut back on the sugar too. I made as indicated but transferred to a Pampered Chef stoneware dish to bake in the oven. Ice cream is a nice add to finish it off. :) I can't wait for next summers berries Yum!

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