How to make blackberry cobbler.
I am all sorts of high-maintenance when it comes to pies and cobblers.
I have been perfecting them for several years and if the cobbler isn’t right – it’s not worth it. If I’m gonna eat the calories (no matter how healthy the ingredients are) it’s gotta be really good. Once you taste this – you won’t even remember what a calorie is or why you care about them. Make no mistake, this recipe is worth it.
When it comes to cobblers I’m picky. The breading has to be soft, creamy and buttery. The fruit has to be tart and gelled. The crust has to have a crisp, sweet finish. It has to be warm. It can’t be too sweet, too mushy, or too runny. I don’t like thin crusts on top – I want mine to be buttery, deep dish style. I don’t want crumbles or biscuits on my cobbler.
Mamaw has always said: “What’s the difference between a cobbler and a pie? One’s a rectangle and the other is round.” (Meet Mamaw here)
I disagree. My cobbler is not a rectangle-shaped pie. It is a deep-dish casserole filled with tart, creamy deliciousness (and it’s usually not a rectangle).
Cobbler must be cobbler.
I have the perfect cobbler recipe. You may want to double this because if you don’t, you will eat the entire thing tonight.
- Cane Sugar
- Lemon (will use juice)
- Baking Powder
There are no eggs in this recipe.
First let’s make the fruit mixture:
You will need some fresh blackberries. They grow wild around our homestead and the children love to pick them. The red ones are not as ripe as the black ones but will still be tasty in the cobbler. I use the entire fruit in my cobbler, seeds and all.
Remove all stems and leaves, rinse and drain well. Then transfer blackberries into a sauce pan.
Squeeze the juice from 1/2 a lemon into the pan (I use a strainer so I don’t end up with lemon seeds in my cobbler).
Add 2 Tbsp butter and a dash of cinnamon.
Last goes in the sugar. Mix and set heat on medium.
Stir and let simmer until all ingredients are melted and combined. Set aside.
Next make the batter.
In a mixing bowl combine: 2 more Tbsp butter (melted), 1/2 tsp salt, 1/2 Cup cane Sugar, 1 tsp Baking Powder.
Last stir in 3/4 Cup Cream. We use raw cream from our Jersey cow (More on a Family Milk Cow here). You can use heavy whipping cream.
Last stir in 3/4 Cup Flour.
Stir this by hand. Never beat. The batter will be thick. If yours is too thick to stir just add a splash more cream.
Spread the batter in the bottom of buttered, deep dish. If you don’t use a deep enough dish you will be cleaning cobbler off your oven. Not fun.
Pour the warm berry mixture on top of the batter. I know this seems backwards. Trust me, it will beautifully flip itself during baking. When you pull this out of the oven you will have berries on the bottom and crust on the top. Magic.
Sprinkle a little sugar on top of the berries. Bake 340 degrees for 45-55 minutes or until golden brown.
You will not regret making this one! It’s Fabulous!
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Blackberry Cobbler Recipe
This Blackberry Cobbler is the bomb. The filling is tart, sweet and not too runny. The crust is light, creamy and buttery. The top has a sweet crisp finish. Serve warm with ice cream for joy and happiness forever.
To Make Filling:
Remove stems and leaves from blackberries & rinse. Combine berries, lemon juice, butter, cinnamon and sugar into saucepan and heat on medium until melted. Set aside.
In a separate bowl combine melted butter, sugar, salt and baking powder. Add cream & stir. Stir in flour.
Spread batter into buttered, deep-dish casserole. Pour fruit mixture over batter. Sprinkle fruit mixture with sugar.
Bake 340 for 45-55 minutes or until golden brown.
This cobbler will reverse itself during baking. The crust will beautifully rise to the top and the berry mixture will sink to the bottom. The end result is just what a cobbler should be.