Blackberry Cobbler

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“This recipe reminds me of when I was a little girl and mom and I would go blackberry picking. She was very allergic to poison ivy, so we stopped going after a couple of years; however, we still were (and are) treated to her awesome blackberry pie!!! It really reminds me of summer holidays, especially the 4th of July. Oh, and that's my sister reviewing this recipe--she's a snot, and also 9 years younger than me, so she doesn't REMEMBER blackberry picking with mom! *sticks out tongue* LOL”
1 cobbler

Ingredients Nutrition


  1. Combine the first 4 ingredients of the filling and spoon into a 9 inch square pan.
  2. OPTIONAL: You may add a bit of vanilla or almond extract, if you wish.
  3. Nutmeg is also good.
  4. Prepare crust (recipe follows) and spoon 9 mounds over the blackberries.
  5. OPTIONAL: You may sprinkle the top with flaked almonds or chopped pecans.
  6. Brush with butter and sprinkle with sugar.
  7. Bake, uncovered in a preheated 425 degree oven for 30 minutes until browned and bubbly.
  8. FOR CRUST: Combine first 5 crust ingredients, cut in shortening with pastry blender until mixture is crumbly.
  9. Stir in whipping cream and buttermilk just until it is blended.
  10. NOTE: You may add other fruit to vary your cobbler; try adding a few cherries, blueberries, raspberries or cranberries.
  11. Also good for nectarines or peaches!

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