Old Fashioned Blackberry Cobbler

Old Fashioned Blackberry Cobbler is a favorite summer treat. Here in the Pacific Northwest, we are blessed to have an abundance of wild berries, blackberries being the most plentiful and easiest to come by. You can drive anywhere from the foothills of the Cascades to the ocean beaches, and see blackberry bushes on many roadsides, hillsides, clearings, and fields. With such a plethora of blackberries, it is simple to find a spot to pick your fill. With buckets of berries at your disposal, Old Fashioned Blackberry Cobbler has to be toward the top of your list of “must make” blackberry recipes.

Our home that we bought on Whidbey Island came with several thornless blackberry bushes. I literally can’t keep up with the harvest….. and my resident chipmunks and squirrels end up getting quite a few berries. I use the berries from my garden, which are a bit more tart than the wild berries. If you don’t have access to garden berries, or wild berries, berries from your local farmer’s market or grocery store will do just fine. You can also use frozen blackberries, in place of fresh, with no change to the recipe.

This particular recipe for Old Fashioned Blackberry Cobbler was passed down to me from my great grandmother. Some of my first memories of being in the mountains are with her and my mom, hunting for berries. Mountain huckleberries were the prize, but we always came home with a couple buckets of blackberries along with our huckleberry haul. This recipe is unique in the sense that most cobblers are “topped” with the batter, meaning you load the pan with berries, then dot the batter on top. This recipe is the opposite – you make a thick batter and spread it on the bottom of the pan, then top the batter with the berries. During baking, the batter puffs and pushes up through the berries, making a gooey, marbled, berry bliss.

It is wonderful served warm with vanilla ice cream plopped right on top. If you don’t have ice cream, whipped heavy cream with a touch of vanilla, is another wonderful option. This recipe is for an 8×8, 8×10, or 11×7 pan. You can double it for a larger 9×13 pan, which would be perfect to take on a summer picnic or potluck.

Old Fashioned Blackberry Cobbler

Traditional Blackberry Cobbler – a beloved PNW Summer Dessert

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Course: Dessert

Cuisine: American

Keyword: Blackberry, Blackberry Dessert, Buttery, Cobbler, Einkorn Blackberry Cobbler, Einkorn Cobbler, Grandmother’s Cobbler, Picnic Dessert, Traditional Cobbler

Equipment

• 1 8×8, 8×10, or 11×7 baking dish Either one of these dishes works well for a single recipe. If you would like to double it, use and 9×13 baking dish.

Ingredients

For the Berries:

• 4 Cups Fresh or Frozen Blackberries
• 1½ Cups Granulated Sugar

For the Batter:

• 1 Cup All Purpose Flour, can use Einkorn Flour
• 2 tsp Baking Powder
• 1/2 tsp Salt
• 1 Cup Whole Milk
• 1/2 Cup Butter, Melted ***Add LAST***

Instructions

• Preheat the oven to 375℉
• Measure out 4 cups berries into a bowl. Add your Sugar and stir to evenly coat the berries.
• Let berries sit, stirring occasionally, until the sugar is fully adhered to the berries and the some juice begins to show in the bottom of the bowl.
  
• While berries are "soaking" in the sugar, in a separate bowl, combine the flour, baking powder, salt and milk. (NOT the butter) Using a hand mixer, blend until well combined and a batter forms.
• After batter has formed and is well mixed, then beat in the melted butter. Blend until the batter thickens.
  
• Spread batter on the bottom of the unbuttered baking dish.
  
• Once batter is spread in bottom of dish, arrange the sugared berries on top of the batter
  
• Take care to arrange evenly and fill in all of the gaps
  
• Pop in the preheated oven. Bake 45-55 minutes until the dough rises up through the berries and is golden brown.