Recipe by Judi Harris
"This was my mother's recipe from the 1940's. I entered the Jefferson County Fair on August 28th for the first time. This cobbler won First Place, Champion, and Best in Show."
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This is BY FAR my favorite cobbler recipe. I tripled the recipe but I added 4 Cups of Blackberried, 2 Cups of Raspberries and 1 Cup of Blueberries. The colors difference in the berries made it very pretty. Great when it's warm with Vanilla ice cream...
I followed the recipe exactly, but for some reason it didn't turn out quite right. I expected there to be a nice blackberry sauce on the bottom and the cake on top, but I ended up with a thick layer of clear gelatinized sugar on the bottom because the blackberries did not sink. They were almost all floating on top of the cake part. I guess blackberries don't generate much juice, because there was none when I baked these that were freshly picked a few minutes before. That said, the flavor was terrific - I added a bit of vanilla to the cake recipe. If anyone has a suggestion for something I may have done wrong, I'd be happy to read about it. I would like this recipe to work for me. We have a lot of berries growing on our property and it is a simple recipe, but it's not like what MY Mom used to make!.
This was fantastic. I have made it 2 times. The first time I made a mental error that turned out better than the original recipe. The first time I made it I don't know why it happened but I used a quarter pound of unsalted butter and the result was fantastic. The second time I followed the recipe exactly (using 1/4 cup unsalted butter) and it was still great. In the future I will make it with one stick of butter again.
I had never made cobbler this way, and I have to admit that I was sure the instructions were written wrong, because the whole thing is assembled upside down. I went ahead and did it anyway since the reviews were so good, and it was amazing! Great flavor, and it was a yummy way to use the marionberries from our garden. I'm going to let my girls help me next time--it was almost like magic to put a virtual "lake" of berries and sugar and water in the oven and have a scrumptious dessert emerge an hour later!
I thought this was pretty good. The only components of a cobbler are sweetened fruit and a cake like part, so they have to be sweetened just right. I have some mystery berries growing in my yard that appear to be mulberries or boysenberries and used those. After I began the recipe I was worried at first it was too much sugar, but tried it as is and it wasn't too overly sweet tasting onced it was baked. It was done in 45 minutes. It tasted good with some whipped cream and would probably be also good with a little ice cream.
I love this recipe! It's so easy. I made only 2 changes, I used butter instead of margarine and the second time I made it, I added a 1/2 tsp of cinnamon. I have made it twice in the last week and it was great both times!
I also received a similar recipe passed down from my Mother and Grandmother. I have used it with all kinds of summer fruits and it has always turned out great. It's a keeper for sure.
Good taste. I made it in a 8x8 pan & only added a 1/2 cup of water and it turned out great.
* Percent Daily Values are based on a 2,000 calorie diet.
Best in Show Blackberry Cobbler
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 75
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