Make Ree's Easy Blackberry Cobbler for Dessert (2024)

I'm going to tell you something that I've learned about cobbler over the years. Everyone has their own idea of what cobbler reallyis. Some, like my mother-in-law, top theirs with pie crust. Some folks top theirs with sweet biscuits like in this peach cobbler recipe. Some cobblers start with a batter that the fruit gets baked into. They're all delicious in their own right, but this is my favorite version. It's sweet and rich and the blackberries are bursting with juiciness.Itcan really stand on its own without a creamy accompaniment such asice creamorwhipped cream, but it's really good with either one... or both.

Why is this the best blackberry cobbler recipe?

The texture is cakey and tender, and it's hard to mess up.This is one of those easysummer dessertsthat you can whip up when you find out you're having company at the last minute. It uses pretty basic ingredients thatyou probably already have in your kitchen.

What fruit besides blackberries can you use in thiscobbler?

Swap in blueberries, raspberries,peaches, or pitted cherries if you want. A mix of a few fruits like blueberries and blackberries would be divine!You can even use frozen fruit if you don't have fresh.

What is the difference between blackberry pie and blackberry cobbler?

Blackberry pie is made with pie crust, and I know what you're thinking... Ijust told you that my mother-in-law tops hers with pie crust. But thatdoesn't make it a pie. Blackberry pies have crust on the bottom and top! Cobblers, on the other hand, are only topped with pie crust or sweet biscuits, or have the fruit baked right into the batter like in this recipe.

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Yields:: 8 serving(s)
Prep Time:: 20 mins
Cook Time:: 1 hr
Total Time:: 1 hr 20 mins

Ingredients

1
stick butter (1/2 cup)
1 1/4 c.
granulated sugar, divided, plus 1 tsp.for sprinkling (optional)
1 c.
self-rising flour
1 c.
milk
2 c.
blackberries (frozen or fresh)

Directions

1. Step1Melt butter in a microwavable dish. Pour 1 cup of sugar and flour into a mixing bowl, whisking in milk. Mix well. Then, pour in melted butter and whisk it all together.
2. Step2 Butter a baking dish. Rinse and pat dry the blackberries.
3. Step3 Pour the batter into the buttered baking dish. Sprinkle blackberries over the top of the batter; distributing evenly. Sprinkle 1/4 cup sugar over the top.
4. Step4Bake in the oven at 350˚ for 1 hour, or until golden and bubbly. If you desire, sprinkle an additional teaspoon of sugar over the cobbler 10 minutes before it’s done.

In the coming days and weeks, I’m going to be blowing the lid off the international debate about cobbler. ‘Round these parts, cobbler is everywhere. Particularly in the summertime, various fruit cobblers can be found at diners, church potlucks, family picnics, and parole coming home parties. And one thing I’ve found is that everyone—everyone—has his own idea of what cobbler is.

The "real" cobbler recipe, from what my research indicates, involves spooning a biscuity topping on top of fruit and baking the dish in the oven. When baked, the topping creates a "cobbled" effect—hence the name. My mother-in-law’s cobbler, on the other hand, is topped with a flat pie crust, and some folks even tear up pieces of crust and mix them in with the fruit. I happen to prefer the recipe I’m posting today, my stepmother Patsy’s recipe, which is probably farther away from actual cobbler than any other…but that doesn’t make it any less yummy.

That’s my purpose for this series of posts—not to determine, when it’s all said and done, which interpretation of cobbler is the best, but to lay out for you all the options you have, and to encourage you to make all of them, and to give myself an valid excuse to try them and eat them ’til I bloat in the interest of culinary curiosity. I need all the rationalization I can get.

The Cast of Characters: Milk, Butter, sugar, self-rising flour, and blackberries.

First, place 1/2 cup (1 stick) butter in a microwaveable dish.