I can’t think of a fruit dessert that is more Southern, more comforting, more “my grandma on the farm made this” than a cobbler. So how about a easy yummy blackberry cobbler?
Don’t have a grandma on the farm? Well, then a easy Farmers’ Market blackberry cobbler is the next best thing.
Blackberry Cobbler is a classic fruit dessert. I love fruit desserts. A dessert with fruit in it seems a bit ~ how should I put this? Less bad for you? Even good for you. Yes, a dessert with fruit in it counts as a fruit serving and therefore is good for you.
Yeah. Glad we settled that issue.
You may think a blackberry cobbler is hard to make. Nope. Easy peasy. A little pastry, a little fruit, some sugar and butter.
It’s also the perfect dessert for spring and summer.
BLACKBERRY COBBLER DESSERT
What is a cobbler? According to Food Lover’s Companion, my go~to dictionary of all things food:
Sounds good to me.
Aren’t these babies beautiful? Farmers’ Market at its best. I love going to one of our local Farmers’ Markets in summer when all the fresh local fruits and vegetables are sold by the growers directly to me.
This recipe is adapted from The Gift of Southern Cooking, one of my favorites. The original recipe is called Virginia~Style Blackberry Cobbler.
It calls for a layer of pastry dough on the bottom and top of the blackberries. That method is a little heavy for our taste, so I just put the dough on top. I also don’t completely cover the berries, as I like them to show.
This approach means that the blackberry cobbler isn’t as heavy as the original recipe. Fewer calories too. I told you this was a healthy dessert
MAKING THE BLACKBERRY COBBLER
Step 1 Prepare your baking dish by greasing the dish with butter. I love to use my square Le Creuset baking dishes. Preheat your oven to
NOTE: I collect butter wrappers and keep them in the freezer. When I need them for greasing a pan, I take them out of the freezer and allow them to come to room temperature.
Just rub the softened butter on the sides and bottom of your dish.
Step 2 ~ Combine the flour, salt, and sugar for your dough. Place on a cutting board or counter. Add your diced, chilled unsalted butter.
Use your fingers to start working the butter into the flour mixture.
A pastry cutter, also called a bench scraper, is a great tool for blending the butter into flour.
The mixture should start to resemble a coarse meal.
Step 3 ~ Make a trench down the center of the dough. Add a tablespoon of ice water. Use your fingers to incorporate the water into the dough.
As the dough starts to come together, add the iced water in 1 tablespoon increments.
Continue adding small amounts of water until the dough comes completely together.
As the dough starts to “stick” together, shape it into a round disk. Wrap tightly in plastic wrap and place in the refrigerator for at least 2 hours up to overnight.
THE BLACKBERRY COBBLER FILLING
Step 4 ~After rinsing and draining your blackberries, place them in your greased baking dish.
Step 5 ~ Sprinkle the combination of flour, sugar, salt, and nutmeg over the blackberries. You will not need all of it. Place the unused portion in an airtight container and save for another use.
Step 6 ~ Remove the pastry dough from the refrigerator. Pinch off pieces to make several 1 to 1 1/2~inch balls.
Step 7 ~ Flatten the dough balls to make discs about 2~inches wide.
Step 8~ Arrange the pastry discs on the blackberries.
Step 9 ~ Add the sliced pieces of butter over the blackberries in between the pastry.
BAKING YOUR COBBLER
Step 10 ~ Bake the cobbler in the preheated oven.
The cobbler will bake in 2 parts. First at 475˚F. for 20 minutes. Then lower the temperature to 375˚F. for 30 ~ 40 minutes until the crust is golden brown. The fruit will be bubbling. Place the baking dish on a cooling rack just until warm.
Step 11 ~ Now serve your blackberry cobbler with vanilla ice cream or sweetened whipped cream.
Everyone said ah, yummy, delicious. But there was a little bit left for you.
Except now it’s all gone. You will just have to make a batch for yourself. Don’t blame me if it disappears from the pan really fast.
Here’s the recipe to print and save.
Farmers’ Market Blackberry Cobbler
- 1 quart, 2~inch deep baking dish
- pastry cutter
- measuring cups
- measuring spoons
- 4 cups fresh blackberries rinsed and drained
- 6 tablespoons granulated sugar
- ½ tablespoon all~purposed flour
- ⅛ teaspoon salt
- ¼ teaspoon freshly grated nutmeg
- 2 tablespoons unsalted butter thinly sliced
- Combine the flour, salt, and sugar. Put on a large cutting board and mix with your fingers to blend.
- Put the frozen butter on top of the flour mixture and use a pastry cutter to cut the butter quickly into the flour until the mixture resembles coarse meal with some butter pieces as large as 1/2~inch.
- Working quickly, gather the flour/butter mixture into a mound and, using your fingers, draw a trench lengthwise down the middle of the flour mixture. Sprinkle 1 tablespoon of the ice water down the length of the trench. With your fingers, fluff the flour so that it absorbs the water.
- Redraw the trench and continue incorporating the ice water by tablespoons in the same way.
- After you have incorporated 2~3 tablespoons of water, the dough should begin to clump together into large pieces. If there are any unincorporated flour areas, sprinkle them lightly with droplets of water and mix as before.
- Gather the dough into a mass with the pastry scraper and the heal of your hand and push away from you. Repeat 3 times. Gather the dough into a flat disk and wrap tightly in plastic wrap. Refrigerate for at least 2 hours or overnight.
Assembling the Blackberry Cobbler
- Preheat the oven to 425˚F.
- Grease the bottom and sides of the baking dish with butter.
- Fill the baking dish with the blackberries.
- Mix together the sugar, flour, salt and nutmeg in a small bowl and sprinkle over the berries.
- Pinch off pieces of the pastry dough and roll into several balls about 1~inch round. Flatten them slightly and place on top of the berries, leaving some space between them.
- Place the sliced butter pieces in between the pastry dough.
- Bake the cobbler in the preheated oven for 20 minutes.
- Reduce the heat to 375˚F. and bake for 30 ~ 45 minutes more until the crust is a deep golden brown and the filling begins to bubble through the slits. Cool the cobbler on a rack until it is warm.
- Serve with vanilla ice cream or whipped cream.
Here for your health and fruit serving of the day is this delicious and easy blackberry cobbler, but you could make it with raspberries or boysenberries or most any berry your heart desires. (I don’t recommend strawberries.)
Peach Cobbler is another summer delight. You have to try my Peach Cobbler Recipe ~ it’s amazing.
I hope you’ll PIN this recipe and make it.
To your health!