Blackberry Cobbler Recipe
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Homemade blackberry cobbler with homemade vanilla ice cream. Yumm! (Photo by Charlotte Ekker Wiggins)
Blackberry Cobbler
Is there a better example of the flavor of summer than a homemade blackberry cobbler?
A traditional summer treat, cobblers can be made with a variety of fruits from cherries to peaches and strawberries.
The one I remember from my early days living in the US though is the blackberry cobbler, made after wrestling thorn-filled plants to collect the dark berries.
Luckily now there are thornless varieties. There are also enterprising farmers selling picked blackberries at local farmer’s markets so you can skip the wrestling part.
Charlotte’s Blackberry Cobbler Recipe
You will need:
3-4 cups blackberries
1 cup sugar
1 cup boiling water
1 tablespoon corn startch
1 cup flour; you can use white or wheat flour.
1 tablespoon sugar
1 1/2 teaspoon baking powder
1/2 teaspoon salt
3 tablespoon shortening
1/2 cup milk (powdered milk will work fine)
Butter in slices
To make:
Mix two-thirds to 1 cup sugar (use more if blackberries aren’t as sweet) with 1 tablespoon of cornstarch in a saucepan. Add 1 cup boiling water.
Bring to boil. Boil 1 minute while stirring until clear. Let cool five to 10 minutes.
Add 3 to 4 cups of washed and patted dry blackberries
Dot with 1/2 tablespoon butter cut thinly into slivers
Dribble spoonfuls of the following shortcake mix over the berry mixture:
1 cup flour; you can use white or wheat flour.
1 tablespoon sugar
1 1/2 teaspoon baking powder
1/2 teaspoon salt
3 tablespoon shortening
1/2 cup milk (powdered milk will work fine)
Cook at 450 degrees Fahrenheit for 30 minutes. Let cool 10-15 minutes; serve with a side of vanilla ice cream. I like to add a sprig of fresh spearmint.
Freezes nicely, too!
For more classic recipes, try America’s Illustrated Cooking Encyclopedia.
