The Pioneer Woman Tasty Kitchen
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Blackberry Cobbler #1

4.84 Mitt(s) 38 Rating(s)38 votes, average: 4.84 out of 538 votes, average: 4.84 out of 538 votes, average: 4.84 out of 538 votes, average: 4.84 out of 538 votes, average: 4.84 out of 5

Prep:

Cook:

Level: Easy

System:

8

Description

This is my favorite version of cobbler. It’s cakey and sweet and can really stand on its own without a creamy accompaniment such as ice cream or whipped cream.

Ingredients

  • 1 stick Butter
  • 1-¼ cup Sugar
  • 1 cup Self-Rising Flour
  • 1 cup Milk
  • 2 cups Blackberries (frozen Or Fresh)

Preparation

Melt 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 well together. Butter a baking dish.

Now rinse and pat dry the blackberries. Pour the batter into the buttered baking dish. Sprinkle blackberries over the top of the batter; distributing evenly. Sprinkle ¼ cup sugar over the top.

Bake in the oven at 350 degrees 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.

16 Comments

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Avatar of Clemen

Clemen on 6.19.2014

l love this recipe, it is easy and delicious. I have tried this recipe with strawberries, raspberries and blackberries. In place of the 1 cup milk, I used 1/2 cup of milk and 1/2 of half n half cream. It is absolutely wonderful.

Avatar of Jenny Hoover

Jenny Hoover on 3.17.2014

I have celiac disease and cannot use wheat flour. In place of self rising wheat flour, I made this with gluten free flour (Pamela Brand) and added a tsp baking powder and it was wonderful.

Avatar of iburnrice

iburnrice on 6.13.2012

I made this with raspberries, and just pulled it out of the oven. There is NO WAY mine could have made it for an hour… it was in for about 30 minutes, and is brown on top.

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Candy Bonds on 4.19.2012

My mom says I am obligated to take this dessert to every family get together from now on :D The only thing I changed was I used blueberries instead of blackberries. Love this recipe!

Avatar of darkirish

darkirish on 9.25.2011

What size baking dish did you use? I used a 10 inch round that looked similar to yours and it overflowed….ugh. So I’m making cookies. :)

38 Reviews

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Avatar of Plucky Momo

Plucky Momo on 7.8.2014

Good in theory but way, way, WAY too sweet for my family. I didn’t even top it with additional sugar and it was still sickeningly sweet.

Also, on a side note, it drives me crazy when cooks write a recipe that calls for a “Baking Dish”. There are infinite sizes of baking dishes out there. How is someone supposed to know which size to use?

Avatar of missnanolej

missnanolej on 4.27.2014

I used frozen blackberries from our bumper crop of wild berries picked last summer and served this for dessert tonight. Our guests loved it and so did I. Can’t wait to try it with other fruit…I think I want to try it with peaches and blueberries next. I used a 9×13 glass baking pan and the time was just right for me.

Avatar of Cristina

Cristina on 7.4.2013

As others have said, this is the best, and the easiest, and the most versatile cobbler recipe ever. I make this all the time with blueberries, and there is a slight improvement in the final outcome when using fresh berries over frozen, but I’ve even made it with chocolate chips instead of berries and it was awesome.

Avatar of Sugarfixation

Sugarfixation on 9.10.2012

In the past two weeks I have made this cobbler three times. Once with blueberries, the next time with raspberries, then with peaches, and possibly next with blackberries!

Avatar of Mimi

Mimi on 6.15.2012

Delicious! This has become my “go-to” cobbler recipe. So easy to put together and tastes incredible!

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