Old-Fashioned Blackberry Cobbler

Extra juicy seasonal blackberries in a buttery and flakey crust.  Every bite is layered with local blackberries, a hint of lemon zest, and a melt-in-your-mouth crust.  A perfect Old-Fashioned Blackberry Cobbler.

This is the season for local farmer’s markets.   I hit a farmer’s market (my happy place) at least once a week and buy way too much of everything!  Berries, stone fruit, melons (Crenshaw ❤️), APPLES!  A mouth-watering cobbler filled with local fruit is heaven!

Old-Fashioned Cobblers

My grandmother’s cobblers will forever be my favorite seasonal recipes.  They were born in the early 1900s and used whatever fruit was available or in season at the moment.  If they had the time, the cobbler would be made with a flakey crust to bundle around the fruit.  If they were short on time, the fresh fruit would be sprinkled with a buttery oatmeal crumble and baked until the juices bubble up through the topping to create a seasonal fruit “crisp”.  The dessert was always served with a scoop of vanilla ice cream, whipped cream, or just a drizzle of fresh cream over the top.  

How to Make a Simple Blackberry Cobbler

• Preheat oven to 425 ℉. Wash and drain 6 cups of blackberries.
• Toss blackberries with sugar, lemon juice, and lemon zest.  Set Aside.
• Roll out the chilled pie dough into a large circle. Approximately 13-15 inches in diameter. Then roll the circle of dough upon the rolling pin. Unroll the crust over a deep baking dish leaving excess crust to drape over the sides.  Fill with the blackberry mixture and dot with chilled butter.
• Gently lift the overhanging pastry up and over the berries. Ruffling the pastry around the top and leaving some of the berries exposed in the center. Sprinkle the top of the pastry with coarse sugar.  Bake in preheated oven for 40 minutes or until the crust is golden brown and the berries are bubbling.  Serve hot with a scoop of vanilla ice cream.

• Best Fruit to Use in a Cobbler

  • Toss a berry mixture:  such as blackberries, raspberries, blueberries, and strawberries.
  • Combine 1/2 blackberries and 1/2 fresh peaches with a dash of cinnamon.
  • Apricots and cherries are amazing.
  • Plums, dotted with butter and a hint of almond extract.
  • Apples!  Sliced tart apples with a bit of brown sugar, cinnamon, and nutmeg.
  • Go wild!  Experiment with local fruit!  Create!

5 from 2 votes

Print

Old Fashioned Blackberry Cobbler

A simple old-fashioned cobbler made with a buttery pastry filled with fresh blackberries and a hint of lemon. Served with a heaping scoop of vanilla ice cream.

Course Dessert

Cuisine American

Keyword blackberry cobbler, cobbler, cobbler made with pastry, old fashioned cobbler

Prep Time 30 minutes

Cook Time 40 minutes

Servings 8 servings

Calories 548 kcal

Author Janet Barton

Ingredients

• 6 cups blackberries washed and drained
• 1/2 cup sugar if berries are tart use 3/4 cup sugar
• 1 tbsp lemon juice fresh-squeezed not bottled
• 1 lemon zest
• 1/4 cup butter cut into small chunks
• 1 pie crust dough refrigerated and unbaked
• 1/4 cup sugar coarse sugar, or regular sugar for dusting
• 1 quart vanilla ice cream

Instructions

1. Preheat oven to 425 ℉.

2. In a large mixing bowl gently toss the blackberries with sugar, lemon juice, and lemon zest. Set aside.

3. Roll out the chilled pie dough into a large circle. Approximately 13-15 inches in diameter. Then roll the circle of dough upon the rolling pin. Unroll the crust over a deep baking dish leaving excess crust to drape over the sides.

4. Mound the berry mixture into the center of the pastry-lined dish. Dot the top of the berries with the small chunks of butter. Gently lift the overhanging pastry up and over the berries. Ruffling the pastry around the top and leaving some of the berries exposed in the center. Sprinkle the top of the pastry with coarse sugar.

5. Bake for approximately 40 minutes or until the crust is golden brown and the berry mixture begins to bubble. If the crust darkens before the berries bubble, lay a sheet of foil over the top to prevent the crust from burning.

6. Serve warm with a scoop of vanilla ice cream.

Recipe Notes

*Nutritional facts are only an estimate. They depend on the pie crust recipe, and the amount of ice cream served alongside the cobbler.

Because the blackberry filling doesn't contain a thickener such as flour or cornstarch, the sauce will be thin just like grandma used to make.  The juices are so delicious drizzled over the top of the ice cream.  

Options:

• Replace 1/2 of the blackberries with fresh sliced peaches with the blackberries for an amazing treat.
• Mix a variety of fresh berries (blackberries, strawberries, blueberries, raspberries)
• Add spices like cinnamon or nutmeg.

• Best Fruit to Use in a Cobbler

  • Toss a berry mixture:  such as blackberries, raspberries, blueberries, and strawberries.
  • Combine 1/2 blackberries and 1/2 fresh peaches with a dash of cinnamon.
  • Apricots and cherries are amazing.
  • Plums, dotted with butter and a hint of almond extract.
  • Apples!  Sliced tart apples with a bit of brown sugar, cinnamon, and nutmeg.
  • Go wild!  Experiment with local fruit!  Create!

 

Nutrition Facts

Old Fashioned Blackberry Cobbler

Amount Per Serving (1 cup)

Calories 548 Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 14g70%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 9g

Cholesterol 67mg22%

Sodium 246mg10%

Potassium 441mg13%

Carbohydrates 71g24%

Fiber 7g28%

Sugar 49g54%

Protein 7g14%

Vitamin A 907IU18%

Vitamin C 25mg30%

Calcium 191mg19%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Fun With More Fruit Recipes

More Blackberry Recipes