Blackberry Cobbler II

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READY IN 45 mins

Blackberry Cobbler II

Read Reviews (528)

"Throw together this cobbler in minutes using fresh berries from the yard!" — AMANDALYNEAL

Directions

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
In a large bowl, mix the flour, 1/2 cup sugar, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in 1/4 cup boiling water just until mixture is evenly moist.
In a separate bowl, dissolve the cornstarch in cold water. Mix in remaining 1 cup sugar, lemon juice, and blackberries. Transfer to a cast iron skillet, and bring to a boil, stirring frequently. Drop dough into the skillet by spoonfuls. Place skillet on the foil lined baking sheet.
Bake 25 minutes in the preheated oven, until dough is golden brown.

Kitchen-Friendly View

PREP 20 mins
COOK 25 mins
READY IN 45 mins

Reviews More Reviews

Most Helpful Positive Review

Aug 16, 2007

This recipe isn't rated 5 stars for nothing, it's excellent! But, a few changes could be made. You either have to increase the dough or decrease the pan size. I used a 8 x 8 baking pan and the dough amount was perfect. I also added cinnamon to the dough and berries, and vanilla extract to the dough. I used tart wild black berries and it was still a little on the sweet side, I would probably decrease the sugar by a 1/4 c.

—kachell99

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Most Helpful Critical Review

Jun 06, 2011

Not good at all. It has no flavor!! I was very disappointed as I had been looking for a good blackberry cobbler recipe for a long time...guess I'll keep looking :o/

—kdd

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668 Ratings

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Jun 15, 2006

Excellent! With family stretched across 5 southern states cobbler is a tradition, and this recipe certainly rates as good as, if not better than, most family recipes (don't tell Grandma). Both me and my dad agree that this is a superb recipe. The only changes I made were to add 1/4 tsp. of freshly ground cinnamon to the dough, and another 1/4 tsp. to the fruit mix, and also a little extra lemon juice. Nothing that would really change it. Also, my new rangetop doesn't allow cast iron skillets :( No big deal. I boiled the fruit mixture in a large sauce pan and transfered to a casserole dish (uncovered) while still bubbling, and then added dough. Voila!! I don't think I'll ever need another cobbler recipe. When the blackberries run out I think I'll try it with apricots.

—Chad G.

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Jan 10, 2008

If you're deciding whether to make this or not, MAKE IT! This is by far the best cobbler I've ever made. If you have an iron skillet that's definitely the way to go. I doubled the topping recipe and added 1 tsp cinnamon, a dash of nutmeg and 1 tsp vanilla to the batter. I used frozen raspberries and they worked perfectly. I used the amount of sugar the recipe calls for and the sweetness was on-point. When I tossed the berries with sugar I also added the zest of one orange and squeezed a little into the boiling berry mixture. I sprinkled a little more cinnamon and some coarse sugar on the batter after dropping it into the berries and used a toothpick to check doneness.

—spitfire

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Sep 05, 2006

Yum, I'll definitely make this again! I combined the advice of several other reviewers. I doubled the dough, reduced the sugar to 1/4 c. in the dough and 2/3 c. in the berries and added a 1/4 tsp. of cinnamon to both dough and berries. I ended up using 6 cups of berries and adjusted the recipe accordingly and cooked it in a 9X13 Pyrex pan at 400 degrees for 25 minutes.

—Sheri S.

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Oct 04, 2006

This is an excellent recipe and adapts well to changes. I used frozen mixed berries from Costco - and listened to others and made 1.5 times the topping. Excellent. I don't have the pan suggested so brought it to a boil in a regular sauce pan and then transfered it to a deep disposible pan. No need for the pan underneath! Turned out great! Have made it several times now. Really good with ice cream.

—Michelle Hancock

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Jun 09, 2006

This was good but WAY too sweet. I made it a second time using only 1/2 cup sugar in the fruit mixture and it was PERFECT. Yummy--thank you!

—GBOLLER

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May 06, 2006

Every summer my husband an youngest son go blackberry picking and I always make the same cobbler recipe which everyone likes. This year I decided to try this recipe and we just loved it! My husband especially thought it far surpassed the other recipe I have used. He liked the fact that it was made in a cast iron skillet. The only change I made was to cut down on the sugar. I used 1/3c in the batter and 2/3c in the berries. Also I use raw (turbinado)sugar. I think less sugar lets you taste the berries more. Thanks for a great recipe, it will be the one I use from now on!

—Nancy U.

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Nutrition

Calories
318 kcal
16%

Carbohydrates
58.4 g
19%

Cholesterol
23 mg
8%

Fat
9.1 g
14%

Fiber
4.1 g
16%

Protein
2.7 g
5%

Sodium
253 mg
10%

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

Nutritional Information

Blackberry Cobbler II

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 318
Calories from Fat: 82

% Daily Value *
Total Fat 9.1g 14 %
Saturated Fat 5.5g 28 %
Cholesterol 23mg 8 %
Sodium 253mg 10 %
Potassium 139mg 4 %
Total Carbohydrates 58.4g 19 %
Dietary Fiber 4.1g 16 %
Protein 2.7g 5 %
Sugars 40.9g
Vitamin A 8 %
Vitamin C 27 %
Calcium 6 %
Iron 12 %
** Thiamin 15 %
Niacin 13 %
Vitamin B6 2 %
Magnesium 7 %
Folate 26 %

* 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.