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Everything But The... Blackberry Cobbler

Everything But The... Blackberry Cobbler

Kristi Hood

"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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50 m servings 295 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 295 kcal
  • 15%
  • Fat:
  • 11.5 g
  • 18%
  • Carbs:
  • 47.6g
  • 15%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 195 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  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.

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Read all reviews 12
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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!!!

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 whil...

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 g...

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!

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!

Simple, yummy, delicious!!

This turned out great for me!! I used peaches and raspberries. No other deviation! !! Definately going to use this recipe again and again!!!

I wanted to use up some frozen mixed berries so gave this a try. Delicious! Tasted like fresh berries, and the topping is a perfect crunch. Warm a piece in the microwave, add vanilla ice cream ...

Made this just as written sans pecans. Got rave reviews. Quick, easy, and delicious. Putting it in my recipe box.

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