Blackberry Cobbler

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 Cobbler

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.

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3 thoughts on “Blackberry Cobbler

  1. 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!

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