Everything But The... Blackberry Cobbler Recipe - Allrecipes.com
Everything But The... Blackberry Cobbler Recipe
  • READY IN 50 mins

Everything But The... Blackberry Cobbler

Recipe by  

"This cobbler tastes just like your grandma's but has a twist in the topping! This recipe works great with any other type of fruit as well. As with any recipe using fresh fruit, you need to taste it first to determine how much sugar needs to be added to it."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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Directions

  1. Preheat an oven to 400 degrees F (200 degrees C).
  2. Place the blackberries in a large saucepan with 1 cup of sugar. Dissolve the cornstarch in the cold water, and stir into the berries. Bring to a simmer over medium-high heat, and cook until bubbly and thickened, 3 to 5 minutes. Pour the blackberries into a 9x13-inch baking dish; set aside.
  3. Whisk the flour with 1/2 cup sugar, baking powder, cinnamon, and salt in a mixing bowl. With a pastry cutter, cut in the cold butter until crumbly. Stir in the pecans, oats, and brown sugar until evenly blended. Stir in the hot water until evenly moistened. Drop the batter over the blackberries by the spoonful.
  4. Bake in the preheated oven until the top is golden brown and the berries are bubbly, about 25 minutes.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 30 mins
  • READY IN 50 mins
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Reviews More Reviews

Aug 15, 2011

I agree with the submitter -- tasting the fruit first determines the amount of sugar needed! While cooking fruit on the stovetop then again in the oven may benefit firm apples or pears, delicate berries do not need much heat to coax out their delicious juices. I made the simple syrup + cornstarch as directed, then poured the semi-cooled mixture over the berries in individual ramekins. At first the topping is a nicely spiced streusel, then it becomes a sticky dough once the hot water is added -- still easy enough to plunk ontop of the berries. The cobblers were golden brown after 18 min in my oven. Oh, these do bubble and sputter a bit while baking - just bake cobbler(s) on a foil-lined sheet pan to save on clean-up. Your oven will thank you.

 
May 26, 2011

Hi,I LOVED IT!!! (but don't forget grease the pan.) It was terriffic as desert for the "go to crawfish etufey " .All of my friend's and other's Love It!!!

 

8 Ratings

Aug 09, 2011

My husband raved and raved about this dessert, and he's not big on desserts. The only things I did different is I increased the blackberries to 8 cups and added about 1/2 cup more of flour while it was cooking, this filled the 9 x 13 pan better and made it set up better, less runny.

 
May 28, 2011

very good! I didn't change a thing, except there wasn't enough blackberry mixture to fit a 9x13 pan, so I used a 7x11. Also didn't have oats on hand, and it was fine without. Took this to a group gathering, and none was left!

 
Sep 16, 2011

Loved it! I split it into two 8x8 pans so I could save one for another time...not sure it will stay in freezer so so GOOD!

 
Apr 13, 2012

I made a smaller version and I did not have any pecans, but it came out amazing! Loved the oats. it was like have a crisp and a cobbler all in one!

 
Apr 30, 2014

Delicious!

 

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Nutrition

  • Calories
  • 295 kcal
  • 15%
  • Carbohydrates
  • 47.6 g
  • 15%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 11.5 g
  • 18%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 2.9 g
  • 6%
  • Sodium
  • 195 mg
  • 8%

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

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