My grandma’s old-fashioned blackberry cobbler starts with the berries on top of the batter, but it magically rises to the top while it bakes! Served best with fresh whipped cream or ice cream.
Earlier this summer my dad gifted me two containers of fresh picked blackberries and conveniently followed it up with a recipe for my grandma’s blackberry cobbler. I think he was trying to give me a hint.
The unique thing about this recipe is that despite the photos showing the batter on top, you actually pour the batter in the bottom on the pan and put the berries on top. So no that is not a typo in the recipe when I indicate to pour the batter in before the berries.
Literally like magic, you can watch the batter rise to the top while it bakes (I encourage hanging out in front of the oven for this). For me the center was the last to pop up which makes sense as it takes longer to heat the center.
It is important to taste test your berries before you cook them in this cobbler – or any similar sort of dessert. If they are not very sweet/ripe, I would advise you to add up to an additional 1/2 cup of sugar.
My dad also noted in the recipe that he had modified it to have double the batter on top and now that I’ve tried it for myself I think he made the right choice in that department. It was the right proportion and I cannot imagine having less.
One year ago: Nine Course Italian Dinner
Two year ago: Apple Cider Caramel Dip
Three years ago: Buffalo Chicken Pizza
Four years ago: Cheesecake Buckeyes
Five years ago: Supreme Pizza Fries
Six years ago: Sweet Thai Chile Sauce with Ohio Pork
Seven years ago: One-Pot Sausage & Swiss Chard Pasta
Nine years ago: Single Serving Cake Batter Popcorn
Ten years ago: Vegan Buckeye Pancakes with Peanut Butter Syrup
Eleven years ago: Bacon and Broccoli Mac and Cheese
Twelve years ago: Peanut Butter Hummus
- 1/2 cup fresh orange juice
- 1-1/4 cup sugar, divided**
- 5 cups fresh blackberries*
- 1/2 cup (1 stick) margarine or butter
- 2 cups all-purpose flour
- 4 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 2 Tbsp cornstarch
- Preheat oven to 350F. Grease a 9x12-inch baking pan; set aside.
- In a medium saucepan over medium heat, add orange juice, 3/4 cup sugar, and cornstarch. Bring to a boil, reduce to a simmer, and cook until thickened, about 10 minutes. Stir in blackberries and remove from heat.
- In a small bowl, whisk together the flour, baking powder, and salt.
- In a medium bowl, cream together remaining 1/2 cup of sugar and margarine until light and fluffy, about 2 minutes. Add 1/3 of the flour mixture, stirring to combine, followed by 1/3 cup milk. Repeat until all has been mixed in.
- Pour batter into the prepared baking pan. Pour fruit on top of batter. Cook for 45 minutes or until batter has risen and browned.
- Remove from oven and allow to cool slightly before serving warm topped with fresh whipped cream or ice cream.
*Frozen also works, just thaw first. **Add 1/4 cup more sugar to the berries if they are not particularly sweet.
Source: Adapted from my dad, who adapted it from my grandma.