Southern Blackberry Cobbler

Closeup of blackberry cobbler with a spoon in it.

A simple batter goes into the pan first, then the blackberries are spooned right over the top, creating that classic Southern blackberry cobbler with crisp golden edges, a tender center, and plenty of sweet-tart berry syrup.

Course Dessert- Pie

Cuisine American - Southern

Prep Time 5

Cook Time 50

Total Time 55

Servings

Calories 271kcal

Author Marye Audet-White

Equipment

Ingredients

6 cups blackberries about 2 pounds - fresh is best
1 ½ cups sugar use up to ½ cup more if blackberries aren't completely ripe and sweet.
½ cup butter
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 ½ cups milk

Instructions

Pre-heat oven to 350 degrees.
In a medium saucepan, combine the blackberries and 1 cup of sugar and mix well.
Bring to a boil over medium heat.
Lower the heat and simmer for about 10 minutes.
Remove from the heat.
Put butter in a 9 x 13 baking pan and place in the oven to melt.
Push the butter around to coat the pan thoroughly.
Mix the remaining 1 cup of sugar, flour, baking powder, and salt in a large bowl.
Whisk the milk into the dry ingredients slowly until the batter is smooth.
Pour the batter evenly over the melted butter in the baking dish. Don't stir. The batter rises around the berries as it bakes, creating that classic Southern cobbler crust.
Spoon the cooked blackberries on top and carefully pour in the syrup that's left in the pan.
The batter rises to the top during baking.
Once the batter rises to the top I like to sprinkle it with a little sugar and continue baking.
Bake until the cobbler is golden brown and firm to the touch, 35 to 40 minutes.
Serve warm.

Notes

Storage:

Leftover blackberry cobbler should be covered with plastic wrap or placed in an airtight container and stored in the refrigerator for up to 4 days.

I don't like to freeze it because the fruit loses texture.

Tips:

If your berries are very sweet and ripe you'll want to cut back on the amount of sugar you add to them. Instead of 1 cup try ¾ cup.
You can use 1 ½ cups of bisquick or self rising flour instead of flour, salt, and baking powder if you wish.
Use frozen blackberries if you can't find fresh.
I like my blackberry cobbler thick so I use a smaller baking dish (9x9-inch square or similar). For a thinner top crust use a 13x9-inch pan as directed in the recipe.
Don't over mix the batter or it will be tough.
If you have a lot of fresh blackberries you can double the amount for more berry-to-topping ratio. Add more sugar to taste.

Nutrition