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READY IN 1½ hrs

Blackberry Cobbler

Read Reviews (306)

"A good reason to go blackberry picking! Try this simple cobbler the next time you find yourself in an abundance of blackberries." — Valerie

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Original recipe makes 1 - 9x13 inch cobbler Change Servings

1/2 cup butter
2 cups self-rising flour
2 cups white sugar

2 cups milk
3 1/2 cups blackberries

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Directions

Preheat oven to 350 degrees F (175 degrees C). Once oven temperature is reached melt butter in a 9x13 inch baking pan.
In a medium bowl stir together the flour, sugar and milk; batter will be slightly lumpy. Pour mixture on top of melted butter in baking pan. Do not mix butter and mixture together.
Drop blackberries into batter; if more crust is desired add less blackberries. Bake in preheated oven for one hour or until golden brown.

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PREP 10 mins
COOK 1 hr 20 mins
READY IN 1 hr 30 mins

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I don't use self-rising flour, so I added 1 1/2 tsp baking powder and 1/2 tsp of salt to EACH cup of flour needed. I also varied the assembly somewhat: I put the berries in the 9x13 dish, sprinkled a bit of sugar over them, mixed the flour and sugar together, then added the milk and a tsp of vanilla. I melted the 1/2 cup butter and poured it into the batter. A few quick strokes of the spoon to blend it in a little, then I poured it over all the berries, making sure I covered the berries well. Turned out great!

—Adrienne C.

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Most Helpful Critical Review

Sep 02, 2003

I should have read all the reviews before baking. Used regular flour and it did not work at all. Edges are rubbery, middle is gummy - even after an hour in the oven. For such a simple recipe, I mistakenly assumed that regular flour must be self-rising. Would be helpful IMO to put the amounts of regular flour, baking soda or powder and salt in the original recipe.

—KIRSTEN31

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363 Ratings

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Aug 12, 2006

This recipe is great only if you make changes. First, I don't use self rising flour. to regular flour I added 1 1/2 tsp baking powder for every cup of flour. Plus I added 1/2 tsp salt for every cup of flour. I also added 1 tsp of vanilla. Also, I but the berries in the bottom of the baking pan. sprinkled some sugar over the berries. I then made the mixture in a seperate bowl and poured it over the berries. I also used 4 or more cups of blackberries. Everybody liked this. with ice cream or whipped topping. very good.

—KELSEYANDTYLERSMOMMY

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Jul 24, 2005

This is a WONDERFUL recipe! I used Marionberries because they are abundant here in Oregon but just as wonderful as blackberries. If you do not have self rising flour, you can add 1 Tablespoon Baking Powder and 1 1/2 teaspoons Salt to the two cups all purpose flour to make your own self rising flour (sift together). It is clear that the folks who did not like this recipe did not use self rising flour OR overmixed the batter. Mix gently with a fork and leave LOTS of lumps! It really is fast, easy, and wonderful!

—HEART2HAND

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Apr 20, 2007

This recipe was super tasty and SO easy! Remember to use self-rising flour (add 1 T baking powder and 1 1/2 tsp salt to All Purpose). This is a KEEPER and we'll be trying it with peaches, etc. as soon as more fruit comes into season this summer. YUMMY! I love recipes that are simple and don't require you to go to the store for ingredients!

—HALEXANDER

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Aug 26, 2004

I don't know what the other reviewers were talking about....this recipe is awesome!! I was almost afraid to try it because of all the bad reviews. I followed the recipe except for 2 minor changes.....added baking powder and salt since I didn't have self-rising flour and I coated my blackberries lightly with sugar before putting them on top of the dough mixture. The cobbler part was nice and fluffy, not chewy at all. I could barely wait for it to cool off before trying. Yum Yum!!! Thanks for the GREAT recipe!

—Sarah

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Jul 15, 2005

My husband and I enjoyed this for breakfast every day this week! It's a cross between a cobbler and a super-moist coffee cake, in my opinion. Reviewers who found this dish chewy and cornbread-like may have over-mixed, or used all-purpose flour without adding rising agents. Mine turned out delishously moist, berries ended up on the bottom, top was golden brown. My only problem with the recipe is the baking time... my oven is typically slow but this was slightly over done by 45 minutes. So watch closely!

—bhappe

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Aug 23, 2007

Oh my! This was blackberry heaven. I used 1 cup whole wheat and 1 cup white flour with 1 tsp. soda and 2 tsp. powder. Also added a dash of cinnamon. I think I would use more next time (cinnamon is a must with blackberries in my opinion). Who knew delicious treats could be so simple :)

—Kristie B

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Nutrition

Calories
337 kcal
17%

Carbohydrates
59.7 g
19%

Cholesterol
26 mg
9%

Fat
9.7 g
15%

Fiber
2.9 g
12%

Protein
4.4 g
9%

Sodium
367 mg
15%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Blackberry Cobbler

Serving Size: 1/11 of a recipe
Servings Per Recipe: 11
Amount Per Serving
Calories: 337
Calories from Fat: 87

% Daily Value *
Total Fat 9.7g 15 %
Saturated Fat 5.9g 29 %
Cholesterol 26mg 9 %
Sodium 367mg 15 %
Potassium 172mg 5 %
Total Carbohydrates 59.7g 19 %
Dietary Fiber 2.9g 12 %
Protein 4.4g 9 %
Sugars 40.6g
Vitamin A 9 %
Vitamin C 16 %
Calcium 18 %
Iron 14 %
Thiamin 18 %
Niacin 19 %
Vitamin B6 3 %
Magnesium 7 %
Folate 33 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.