A trip down memory lane. I went on a walk and picked blackberries. Then, home again and pulled out my mother’s recipe for blackberry cobbler and made it just like mom did when I was a kid. Wild blackberries sweetened just right and thickened a bit with a tender biscuit on top to soak in the goodness. What a perfectly lovely day!
Blackberry Base:
3 cups mashed blackberries
3/4 cup sugar
1½ Tbl cornstarch
1 cup water
1 tsp cinnamon
2 Tbl butter, cut in little pieces
Heat oven to 375°. Spray an 8″x8″ square (or similar) baking pan. Have the mashed blackberries ready. In a saucepan, mix sugar, cornstarch, and water. Bring to a boil, cook for 1 minute or until starts to thicken. Stir in blackberries and cinnamon, cook 1 minute more. Pour fruit mixture into prepared pan. Dot with butter. Make biscuit topping.
Biscuit Topping:
1 cup flour
1 Tbl sugar
1½ tsp baking powder
1/4 tsp salt
1/4 cup butter
1/4 cup milk
1 egg
Stir together flour, sugar, baking powder, and salt. Cut in butter until mixture is crumbly. Mix together milk and egg; stir into dry ingredients, just until combined. Drop by spoonfuls onto blackberry mixture in baking pan. Bake 25-30 minutes, until fruit is bubbly and biscuits are golden brown. Delicious warm as is or with vanilla ice cream, or room temperature.
One Year Ago: Nutter Butter Snack Cake 
Two Years Ago: Zucchini Bread 
Three Years Ago: Lemonade Cake 
Four Years Ago: Peanut Butter Milk Chocolate Cookies 
Looks so nice! I love blackberry season! Need to go blackberry picking myself.
Thanks. Yes, go blackberry picking…fun, relaxing, and delicious!
Hey Kristen–I can’t believe you can just go out and pick wild blackberries!! I’m a little envious. We have some feeble blackberry vines in our side yard that we coax along each spring for a tiny little crop! This looks super delicious! I’ll have to go buy some berries to make it!