Old-Fashioned Blackberry Cobbler – A Beautiful Mess

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Summer is all about the cobbler. And although this old-fashioned blackberry cobbler maybe not be as cosmetically perfect as pie, she’s still extremely delicious.

I personally am a big fan of any kind of cobbler: crumbles, buckles, spoon cakes, etc. I will eat them all—believe me.

This particular cobbler leans a little more toward being a spoon cake, because you spoon the batter over the berries before baking.

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You can use fresh or frozen berries. And you can choose your favorite. I went with all blackberries (’tis the season). But strawberries, raspberries, blueberries or a mix of any/all would be be divine as well.

Choose your own adventure.

Is cobbler suppose to be gooey?

Yes. This blackberry cobbler will have a few textures. The fruit will be juicy while the cobbler crust will be a spongy cake texture. If you add a scoop of vanilla ice cream, which I highly recommend, this will add a little more moisture.

Other fruit based desserts:

Serve warm with a big scoop of vanilla ice cream. The melted ice cream mixed in with the warm blackberries is the best! Enjoy. xo. Emma

Old-Fashioned Blackberry Cobbler

fresh or frozen blackberries with a cobbler top

  • 36
    ounces
    blackberries
    7-8 cups
  • ¼
    cup
    brown sugar
  • ½
    cup
    butter
    melted and cooled
  • ½
    cup
    granulated white sugar
  • 2
    eggs
  • 1
    teaspoon
    vanilla
  • ¼
    cup
    milk
  • 1
    cup
    all-purpose flour
  • 1
    teaspoon
    baking powder
  • ½
    teaspoon
    salt

  1. In a 9×13 baking dish, add the berries and then sprinkle the brown sugar over the top.

  2. In a large mixing bowl, stir together the butter and granulated white sugar.

  3. Then, stir in the eggs, vanilla, and milk until combined.

  4. In a smaller bowl, whisk together the flour, baking powder, and salt.

  5. Stir the dry ingredients into the wet ingredient bowl until a batter forms (similar to cake batter consistency).

  6. Spoon the batter over the top of the berries and use the bottom of the spoon to spread the batter in an even layer.

  7. Bake at 350°F for 40-42 minutes until the edges are crisp and golden.

  8. Allow to cool some before serving. But I like to serve this warm with ice cream (so it melts the ice cream while you eat).

You can use fresh or frozen berries.

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