Reviewed: Apr. 8, 2008

I made this for my family tonight and none of us could finish our portions. My two year old hated it, and my husband said it was too sweet for his liking. This recipe did NOT meet my Southern girl expectations.

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Starsha

Cooking Level: Intermediate

Home Town: Sweeny, Texas, USA

Living In: Helena, Montana, USA

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Reviewed: Apr. 8, 2008

I too think this is an incredible recipe! I made one and a half times the crust as well, and this was about perfect, though I think I could have made double the crust and it would be great. I also didn't cook it in my iron skillet because there wouldn't be room in my fridge for the leftovers if I were trying to store them in the skillet. One note though for those of you using Dewberries instead of true blackberries, dewberries are not as sweet and I would reccommend using the full amount of sugar called for in the recipe.

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OODREWBYOO

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Reviewed: Apr. 7, 2008

Yummy! I had a big bag of frozen raspberries from last year in my freezer, so I used those instead of blackberries. I don't have a cast iron skillet, so I actually brought the mixture to a boil on the stove top in a 9x9 metal baking dish and then put the dish on a cookie sheet and into the oven. Worked worderfully. This is my new recipe for all my fruit cobblers. Thanks!

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Sunflower

Cooking Level: Beginning

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Reviewed: Apr. 6, 2008

This is a keeper! Be sure to add 1/4 tsp of cinnamon and 1/2 tsp vanilla to dough. It was sooooo good. thank you for sharing.

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hockeyrhino

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Reviewed: Mar. 31, 2008

This was fantastic. I will be making this again and again. It was so good I took a photo of it and shared it with my friends.

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kareng

Cooking Level: Expert

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Reviewed: Mar. 31, 2008

Really yummy recipe. I used grenadine and substituted a spoon or two of strawberry preserves for 1/2 cup of sugar in the berries. I also added 1/2 tsp of almond essence to the fruit and a dash of nutmeg in the topping. Definitely make extra topping...I doubled the topping recipe and used all but a few spoonfuls.

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Abi

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Reviewed: Mar. 27, 2008

Very good but next time I would reduce the amouont of sugar. Alittle too sweet. But still very good.

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PRL63

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Reviewed: Mar. 24, 2008

I was impressed. The great reviews were right on. I substituted blueberries for blackberries. As others suggessted, I added an extra 1/4 teaspoon of cinnamon to both the batter and the berries, and 1 teaspoon of vanilla to the batter. I had no problems using a baking dish instead of a skillet. Delish!

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sweetlucy3

Cooking Level: Intermediate

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Reviewed: Mar. 17, 2008

This cobbler speaks for itself. Delicious just the way it is. I also don't have a cast iron skillet so did it in a baking pan. The reason for the pan on the bottom is because sometimes when you have boiling fruit it will bubble over and the tinfoil covered pan will save a huge mess in your oven. Don't take chances, do it, you won't be sorry.

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JUDI HAMMER

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Reviewed: Mar. 15, 2008

I made this with blueberries and it was to die for! I took others advice and made 1 1/2 times the dough and added cinnamon. It was a hit.

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SAMBO125

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: The Woodlands, Texas, USA

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Reviewed: Mar. 3, 2008

This was really good! I don't like blackberries but my four year old daughter insisted that we get some so we did and I searched many recipes on what to do with them and this was the winner. I made a few minor additions to it, but I'm sure it would have been just as good if I hadn't. I added some peaches with the blackberries and in the dough I added 1 tsp. or so of almond extract then sprinkled the top with slivered almonds. It was great! Thank you for a fast and easy recipe. OH! Also I took advice from other reviewers and cut the sugar back in the berries to 1/2 cup. Any more than that and it would be WAY too sweet I think. This gave everything a nice subtle sweetness, but it wasn't overwhelmingly sweet. What a great cobbler it would be with any berry!

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Desiree

Cooking Level: Intermediate

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Reviewed: Mar. 1, 2008

Awesome! I used brown sugar in the dough, flour instead of cornstarch, canned mandarin oranges(drained), pinch of ginger with the fruit, mixed the fruit right in the skillet, and skipped the foil lined pan. Turned out beautifully.

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JeanHarrison

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Reviewed: Feb. 26, 2008

wonderful!

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Unlikelyrox

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Reviewed: Feb. 25, 2008

This doesn't have 5 stars by chance, it's an excellent cobbler recipe! The dough was perfect; light, crispy on the outside and soft on the inside. I cut, by half, the amount of sugar added to the blackberries (I used what it called for with the dough), and I realized a little too late that I didn't have lemon juice so that didn't get added. I also didn't cook it in a cast iron skillet, I used an 8 inch round instead. It still turned out beautifully, and I will DEFINITELY be making this again.

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jclaw6

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

Living In: San Diego, California, USA

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Reviewed: Feb. 23, 2008

I've made this recipe twice. The first time I followed it exactly. I ended up with blackberries that were waaaaaay too sweet (even to my hubby who loves things extra sweet) and dough that needed to be cooked twice as long that what was stated in order for it to not be raw. I decided to try it a second time, cutting the sugar in half and using biscuit mix to make the dough. It was good, but I'm still searching for a really great blackberry cobbler recipe.

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chloenavasmommy

Cooking Level: Intermediate

Home Town: Thousand Oaks, California, USA

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Reviewed: Feb. 14, 2008

I've made this several times for my friends and boyfriend - and everyone loves it! I usually use fresh blackberries, strawberries and raspberries. For the crust, I usually double the recipe and add a pinch of nutmeg.

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sszabo

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Reviewed: Jan. 23, 2008

Very tasty and easy to make. We used 3 cups frozen blackberries and 1 cup frozen blueberries and it was wonderful. I cut the sugar back to 3/4 cups and it was perfect for our taste. I rolled the dough out to about 1/2 inch thickness and cut out into circles and layered on top of fruit to look pretty. I then sprinkled some cinnamon sugar on top. Will definitely make again and again! Thank you!!!

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mommyshan

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Reviewed: Jan. 13, 2008

Many, many compliments when I made this cobbler and I even used frozen blackberries. Easy and delicious. Want to make again using blueberries.

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pkelley

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Reviewed: Jan. 10, 2008

If you're deciding whether to make this or not, MAKE IT! This is by far the best cobbler I've ever made. If you have an iron skillet that's definitely the way to go. I doubled the topping recipe and added 1 tsp cinnamon, a dash of nutmeg and 1 tsp vanilla to the batter. I used frozen raspberries and they worked perfectly. I used the amount of sugar the recipe calls for and the sweetness was on-point. When I tossed the berries with sugar I also added the zest of one orange and squeezed a little into the boiling berry mixture. I sprinkled a little more cinnamon and some coarse sugar on the batter after dropping it into the berries and used a toothpick to check doneness.

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