Southern Blackberry Cobbler
User Reviews
5
Southern Blackberry Cobbler
Description
The cobbler starts with a dough made from all-purpose flour, sugar, salt, baking powder, butter, and boiling water that creates a soft, thick batter. The blackberry filling uses fresh or frozen blackberries cooked with sugar, vanilla, cinnamon, and cornstarch mixed in cold water to thicken the juices. Cooking the filling briefly on the stovetop concentrates the flavors and softens the fruit before assembling.
The batter is dropped in large spoonfuls over the hot fruit mixture in a cast iron skillet or baking dish then baked at 400°F until the topping turns golden and the filling is bubbly. This method yields a cobbler with a tender, dense crust atop a rich, juicy berry base. The cinnamon and vanilla lightly perfume the fruit, enhancing natural sweetness without overpowering.
This dessert is served warm, ideal with a scoop of ice cream or whipped cream. It stores well covered in the refrigerator for several days and freezes well for months wrapped properly. For variations, adjusting cornstarch is necessary when using frozen berries due to their higher moisture content, and optional lemon zest can brighten the berry flavor.
Ingredients
For the Cobbler Dough
- 1 cup all-purpose flour
- ½ cup raw cane sugar or white granulated sugar
- ½ teaspoon salt
- 1 teaspoon baking powder
- 5 tablespoons butter room temperature, cut into pieces
- ¼ cup water boiling
For the Blackberry Filling
- ¼ cup water cool
- 2 tablespoons cornstarch
- 4 cups blackberry fresh or frozen
- ½ cup raw cane sugar or white granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
Instructions
- Preheat the oven to 400 F. Line a baking sheet with foil. Set aside.
- Add the flour, 1/2 cup sugar, salt, and baking powder in a large mixing bowl. Whisk together.
- Add the butter to the flour mixture and stir lightly to mix.
- Stir the boiling water into the flour-butter mixture to melt the butter and create a thick dough. Set aside.
- In a separate mixing bowl, combine the cold water and cornstarch mixing to dissolve. Add the blackberries, the remaining 1/2 cup sugar, vanilla, and cinnamon. Stir well to combine.
- Transfer the blackberry filling mixture to a 10-inch cast iron skillet (or 8x8 baking dish). Cook over medium-high heat, stirring frequently, until the fruit filling is bubbly and the berries begin to soften (about 6-8 minutes). Remove the pan from the heat.
- Drop the batter by large spoonfuls onto the hot blackberry filling.
- Place the skillet (or baking pan) on the prepared baking sheet. Bake on the middle oven rack for 25 minutes or until the dough is golden brown.
- Remove from the oven and let the cobbler cool for 15-20 minutes before serving.
Notes
- Substitute cane sugar with white granulated sugar if preferred.
- Double cornstarch when using frozen berries to thicken excess liquid.
- Add a teaspoon of lemon zest to the filling for a fresh citrus note.
- Store leftovers covered in the refrigerator for 3-4 days.
- For freezing, cool completely then wrap tightly in plastic wrap and foil; freeze up to 4 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 269kcal | 13% |
| Carbohydrates | 45g | 15% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 25mg | 8% |
| Sodium | 349mg | 15% |
| Potassium | 188mg | 4% |
| Fiber | 6g | 24% |
| Sugar | 22g | 44% |
| Vitamin A | 497IU | 10% |
| Vitamin C | 20mg | 22% |
| Calcium | 75mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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