Reviewed: Nov. 24, 2008

The suggestion to double the dough recipe is good advice. I used the cinnamon, as others suggested, and felt it was not needed; save it for apple cobbler. I made it in a large iron skillet, which was a quaint way to serve it up, but the pan was so heavy it was difficult to handle. Next time, I will make it in a large ceramic casserole dish. The crust was delish! The berry mixture tasted wonderful. If only blackberries were seedless…. But that's not a fault of the recipe. I will definitely make this again. Great served hot with vanilla ice cream.

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Carol Hammond

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

Living In: Williamsburg, Kentucky, USA

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Reviewed: Nov. 22, 2008

Wow! This is such an excellent and simple recipe. I used fresh blackberries and blueberries... I should have read the reviews before making it but I was so excited to get started... next time I will 1.5 the biscuit topping. I may reduce the sugar in the fruit mixture as well. But overall, this was fantastic. I love using my cast iron! My first time making cobbler too.

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mariealicia

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Reviewed: Nov. 18, 2008

good recipe,made this with frozen beerries (its the middle of november in colorado) and it was still good.

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ARMYCOOKWIFE

Cooking Level: Intermediate

Living In: Fountain, Colorado, USA

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Reviewed: Nov. 10, 2008

I love this recipe. I don't use cast iron, I put it in a baking dish. I use frozen berries from last season, I just let them thaw. It is splendid. I did make it with fresh berries and it was wonderful. There aren't too many things that I can whip together that are so satisfying to the family. This is one that I treasure.

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JANBOWSER

Cooking Level: Expert

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Reviewed: Nov. 2, 2008

This recipe was GREAT - I read all the reviews about reducing the amount of sugar, but I tasted my berries before I started and they were not sweet at all, so I used the required amount of sugar and it was perfect. I doubled the amount of dough, and I should have only doubled it by 1.5 - that would have worked better. My husband loved this recipe.

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The Burkes

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Reviewed: Oct. 19, 2008

This was perfectly sweetened. Not too sweet, not too tart. I did add some cinnamon to the berries and to the flour mixture. Wonderful recipe for the cool winter months.

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Nancy

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Reviewed: Sep. 29, 2008

Unbelievable!! This was so good and so easy - the perfect treat!

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Cosmicdaydream

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Reviewed: Sep. 29, 2008

My family and I loved this recipe! We first tried it with fresh blackberries and it turned out splendidly. Just a note. It is most definitely better if you double the topping as others have said. I added 1/4 tsp. Allspice and 2 tsp. Vanilla which it needed for the warm homecooked flavor you want. Also, don't skip the cast iron skillet. It adds so much to the presentation. When I made this again it was with peaches and my husbands co-worker said it was the best he had ever had. Thanks!

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kalyssa10

Cooking Level: Intermediate

Home Town: Las Cruces, New Mexico, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Sep. 28, 2008

I wanted to use up the fruit in the fridge--I used nectarine, blueberries, and strawberries. It was a fantastic dish, served warm with a little vanilla ice cream. Big hit with the whole family!

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LeAnn

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Reviewed: Sep. 17, 2008

Overall, this recipe was AMAZING. The blackberry filling was the best I've had. I did not care for the "drop dough". For some reason it did not turn out very good. So I am still searching for the best cobbler crumb topping to go with this amazing filling! ENJOY!

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MISSKD2

Cooking Level: Expert

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Reviewed: Sep. 6, 2008

Great recipe! I added a little lemon zest to the dough and the filling, just to give it a kick! I also boiled everything and then put it in a baking dish like a few of the others did. Turned out beauitful!

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MARTAMOUSE

Cooking Level: Expert

Home Town: Pontiac, Michigan, USA

Living In: Monroe, Washington, USA

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Reviewed: Sep. 5, 2008

This is fantastic cobbler! Just like grandma's from when I was little. I took the advice of others and added 1/4t cinnamon to the biscuits and the berries. Also did the 1/4C sugar in the biscuits and 2/3C in the berries. Next time I'll try using agave syrup to lower the glycemic index. I used half blackberries and half raspberry and wow, was that a great combo. I thought it was beautiful as is, the cinnamon really warmed up the taste of the biscuits, though I'll probably try adding a little vanilla next time, just to see what happens. I foolishly thought that the biscuit batter would be plenty and folks were just making their biscuits too big, but no, it really does need at least half again as much biscuit batter than what's in the recipe.

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Shef W

Cooking Level: Expert

Living In: Kenmore, Washington, USA

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Reviewed: Sep. 4, 2008

Will make again! I just added a little Cinnamon Plus (from Pampered Chef) to the dough. And I used a mix of blackberries and marionberries, and before it finished I added a few blueberries--just to get enough. And this is the first time I have made a dessert in my cast iron, great! But you definitely have to make homemade ice cream to go on top! Thanks!

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lovebugs_mom

Cooking Level: Intermediate

Living In: Prineville, Oregon, USA

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Reviewed: Sep. 2, 2008

Excellent recipe-thanks for sharing. I used frozen mixed berries and doubled the dough recipe (added a splash of vanilla as well). I didn't reduce the sugar amount. I baked it in a pyrex baking pan ontop of a linked baking sheet.

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Andrea

Cooking Level: Beginning

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Reviewed: Sep. 1, 2008

It's a great idea to "taste test" your berries before you figure out how much sugar to add; some of my berries required all the sugar and some were sweeter. I made this several times. You DO need the foil-lined cookie sheet. I used an 8" cast iron pan and it worked far better than a Pyrex dish or other glass dish; it cooked more evenly in the cast iron pan. It's a great presentation for company, serving it in the pan, too! Thanks so much for a great recipe!!

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Laurie

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Reviewed: Aug. 31, 2008

Very yummy! I didn't have granulated sugar, so I used brown sugar and it turned out great - I also added a pinch of nutmeg, cloves, cinnamon and a splash of vanilla to the dough. I will make again (and I'll try white sugar)!

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Amie

Cooking Level: Intermediate

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Reviewed: Aug. 31, 2008

There were 4 of us and I asked them how to rate this cobbler - they all said 5 stars! I used fresh blackberries and after reading many reviews, made half again on the topping and added a bit of cinnamon and cut down on the sugar. No cast iron skillet so used a 9 x 13 pan (could have used 5 cups of berries instead of 4) boy was this good! definately a keeper.

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CCFW

Cooking Level: Expert

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Reviewed: Aug. 30, 2008

SO easy, quick, and a true crowd pleaser!

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Kristy

Cooking Level: Intermediate

Living In: Bellingham, Washington, USA

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Reviewed: Aug. 29, 2008

Excellent and easy. Made a double batch in my Family Skillet. Perfect as given, but I sprinkled cinn/sugar on top before baking. Great with ice cream!

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blossom

Cooking Level: Expert

Home Town: Eau Claire, Wisconsin, USA

Living In: Sarona, Wisconsin, USA

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Reviewed: Aug. 28, 2008

I tripled this recipe and baked it in my Pampered Chef rectangular stoneware baker. I found the cobbler to berry ratio to be adequate. I used frozen marrionberries and the entire amount of sugar called for in the recipe. It was perfect. I also added 1/2 tsp. of cinnamon and 1 tsp. vanilla to the berry mixture, and the freshly grated zest of 1 orange to the cobbler dough. I also grated the butter over the flour instead of cutting it in. This worked well. When I took this to a friend's home, her husband commented that this cobbler was on his top five list for best desserts ever. My husband quickly agreed and wondered when I would make it again.

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BEEJIEWOMAN

Cooking Level: Professional

Home Town: Monroe, Washington, USA

Living In: Marysville, Washington, USA

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