Mama’s Blackberry Cobbler
Alabama has some tasty fresh blackberries. Decades ago, my mama was heading out to pick blackberries to make a cobbler, but she ended up going to the hospital to have me instead. This is her mama's recipe. The blackberries start on top, but then end up tucked under a golden brown crust after it's baked. —Lisa Allen, Joppa, Alabama
Reviews
I am 57 and generally cooking is not my forte however my wife loves Blackberry Cobbler so I attempted this and it came out perfect. It was a hit all around. I didn’t change a thing in the recipe the second time I made it.
I made this recipe 4 times; came out great every time. I wondered about cutting back a little on the sugar, especially when the blackberries are super sweet. But the best thing is how easy this recipe is to make and it's always a hit. I tried with cherries too. If you can, have the wet and dry ingredients ready, prep the pan with melted butter and fruit. Mix wet and dry as guests arrive or just before dinner and pop into oven so that it's warm for dessert! Paired with vanilla ice cream - even more delicious.
This recipe did not turn out. Way too much butter. The crust did not rise up to cover the berries. Good flavor but it was like eating tofu with berries on top.
I'm almost 65 years old and just made my first cobbler yesterday using this recipe! I've made innumerable short crust pastry pies in my life but no cobblers, which is my husband's favorite. So, for Father's Day, this Blackberry Cobbler was it. It came out perfectly, with great texture and taste, but I will say, I had to bake mine up to almost 15 minutes longer at the temperature suggested to get it to turn "golden brown". I also looked up cobbler-making on YouTube before making this and found out that you're not supposed to mix the first 2 layers together! This was not mentioned in the directions so I'm glad I got wind of it ahead of time! It was so good, my son wants the same cobbler for his birthday in 2 weeks, so I'll be returning to this recipe!
Inherited this recipe from my mom, who found it in a magazine. It was called, “Essie’s Cobbler”. (I’m sure she had the recipe before I was born in 1960.). This is always a delightful dessert, especially warm with ice cream. I use either blackberries or peaches. Perfect for family reunions or pot lucks!
Been making for 20 years. It was called “creeping crust cobbler” at the time. Also if I don’t have self rising flour, add 1 1/2 tsp baking powder and 1/4 tsp salt to every cup of all purpose flour.
I used the last of my frozen Mulberries. Yummy!!
Excellent and very easy recipe. My cobbler looked almost identical to the picture. I only had all purpose flour, so to make it self rising, I added 1/4 tsp salt and 1 1/2 tsp baking powder to the 1 cup flour and blended it well. Good basic recipe for any cobbler so I will be making it often this summer.
Been using this recipe for years. My grandmother taught it to me. Sounds like the lady that didn't like it used plain flour instead of self rising flour. I made that mistake once and she us right, it was horrible. You can use this recipe with any flavor pie filling or sometimes I just use sliced canned peaches.
I followed the direction. The crust stayed on the bottom. The butter stayed separated. The fruit stayed on top. I tried cooking it longer to see if that would help. Horrible. Not edible.