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Oregon Blackberry Cobbler Lowered Fat & Sugar

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“Altered recipe to fit a more healthy diet. It comes from my backyard - we have 20 acres of wild blackberries that grow like wildfire with no water or fertilizer. Only hazards are the thorns! I'm going to try whole wheat flour for my next batch. I found a great cast iron pot to take this from the stove top to the oven and it's great. I found it in an Asian grocery store and it has 2 handles somewhat like a water bucket. It also has an enamel coating. The cobbler, once cut, slipped right out for me in this container.”
READY IN:
1hr 12mins
SERVES:
8
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. 1. pre-heat oven to 350 degrees.
  2. 2. melt butter in cast iron pot.
  3. 3. mix all ingredients except blackberries in a bowl, set aside.
  4. 4. crush berries in a bowl with a potato masher to release juices.
  5. 5. put melted butter into ingredients in step 3 and mix well.
  6. 6. pour step 5 ingredients back into cast iron pot.
  7. 7. pour crushed berries into the middle of the batter - it will sink in until it
  8. disappears.
  9. 8. cook in oven at 350 for 60 minutes. if you use convection bake, then 55 minutes.
  10. 9. can eat cool or hot. after cooling, refrigerate with a top on the pot.

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