Reviewed: Apr. 21, 2012

Good. But the original is too sweet for me who has diabetes. I reduced sugar to 3/8ths for the cake part and to 1/4 cup for the berry part. I also used three cups of frozen berries (berry mix of blackberries, blue berries, and raspberries) instead of just 2 cups. The berry part came out watery. Maybe it was from using frozen berries? The whole thing still tasted good. Next time I won't put any water in the berry part.

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Reviewer:

ktylizbth

Cooking Level: Beginning

Reviewed: Feb. 9, 2012

Good taste. I made it in a 8x8 pan & only added a 1/2 cup of water and it turned out great.

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Reviewer:

LisaB

Cooking Level: Beginning

Home Town: Great Falls, Montana, USA

Living In: Issaquah, Washington, USA

Reviewed: Dec. 16, 2011

This is a great recipe! I have used it alot in the past year. I live in Japan where you just don't get good stuff like blackberry cobler, unless you make it. So far I have use this recipe to make blackberry, blueberry, and mixed berry cobler . All of them came out GREAT! I didn't change a thing, only the cooking times veried. With this recipe I just watch the crust, when it is golden brown, it's done. None of my coblers have lasted more than 24 hours.

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Reviewer:

DLS711

Reviewed: Sep. 16, 2011

Easy and yummy...who could ask for more?

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Reviewer:

seattlerainy

Reviewed: Aug. 27, 2011

Very good.Used unsalted butter 3/4 of cube

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Reviewer:

deanna

Reviewed: Aug. 14, 2011

Perhaps I did something wrong, but there was a gummy mauve layer on the bottom beneath the biscuit layer. I'm sorry, but I did not like this much.

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Reviewer:

VBRAAM

Reviewed: Aug. 2, 2011

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!

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Reviewer:

Lisa S.

Reviewed: Aug. 1, 2011

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!.

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Reviewer:

Nancy

Cooking Level: Expert

Reviewed: Jul. 30, 2011

This was so good! I changed the recipe a little bit. I used a whole stick of butter, steeped fresh mint leaves in the cup of water, and added a scoop of ground flax to the flour. At the very end, I dusted some cinnamon on top... and then had to slap my brothers' hands away so he wouldn't eat it all!

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Reviewer:

riot

Reviewed: Jul. 21, 2011

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!

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6 users found this review helpful