Blackberry Cobbler
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I’ve mentioned that we’re in the process of selling our house (Are your fingers crossed for us? Cross them harder, please.) and moving to a new home. I have grand plans for our new home. The kitchen will be full of windows, all light and airy. There will be lots of counter space and cabinets to store all my goodies. The backyard will be large and fenced in, ready for a swimming pool. I even have plans for a garden! (That sound you just heard was my husband groaning…I don’t have the best gardening track record.)
I’ll plant tomatoes, peppers, cilantro, and onions. I’ll call it the salsa garden. I love salsa. I’ll also have an area of the yard set aside for berries. It will be a large area. Very large. Large enough to grow blueberries, raspberries, blackberries, and strawberries. Every berry imaginable! I love berries. Just no dingl…never mind. I’m not even going to finish that thought.
With those berries I will make this delicious cobbler. Today I’m using blackberries. Tomorrow I’ll make it with raspberries. I will not make it with blueberries, because blueberry cobbler is not something I enjoy. Sorry.
There are so many cobbler recipes out there, but this one is it. It’s the winner. It would take home the gold in the National Berry Cobbler Olympic Championship, if only such a thing existed.
Oh, and this cobbler? I baked it in my new cast iron pan. My parents bought it for me for Christmas, but this is the first time I’ve used it. I’m a wee bit scared of cleaning it. I know you aren’t supposed to use soap and water on them, but I just can’t imagine that it gets clean if you don’t scrub it with some Dawn, ya know?
I’m sure this sticky, gooey cobbler will be a breeze to clean up. Right? Please, just agree with me.
Blackberry Cobbler
For the dough:
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 9 tablespoons cold butter
- 1/3 cup boiling water
For the filling:
- 2 tablespoons corn starch
- 1/4 cup cold water
- 1 tablespoon lemon juice
- 4 cups fresh blackberries
- 1/2 cup sugar
Preheat oven to 400 degrees.
For the dough, mix the flour, sugar, baking powder, salt, and cinnamon in a large mixing bowl. Cut in the butter until you have a coarse, crumbly mixture. Pour in the boiling water and stir together well so that all of the dough is wet. Set aside.
For the berries, dissolve the cornstarch in the cold water in a medium bowl. Add the lemon juice, berries, and sugar. Mix together well. Transfer berries to a 10 inch cast iron pan.
Heat mixture over medium heat until boiling, stirring frequently. Remove from heat.
Drop spoonfuls of dough over the berry mixture and place the cast iron pan on a foil lined cookie sheet and place in the oven. Bake for 20-25 minutes, until the dough is golden brown and the berries are thick and bubbly.
(If you don’t have a cast iron pan, bring to a boil in a sauce pan and bake in a 9×9 baking dish.)
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AH that looks soooo good!! Wish I had some right now, that would be awesome.
~Kinsey
OMG. I just bought some Blue Bell Southern Blackberry Cobbler ice cream this weekend. It was so good. And this is so making my mouth water. Yum, I love berry cobblers…and peach, my all time favorite. That deserves a double yum.
Um, yes and please. In my belly. Right now.
Also, I’m terrified of cleaning the cast iron pans as well. My husband does it. I don’t even have the foggiest idea where to start if not with ‘dump in hot soapy sink of water’.
Yumm-e-o! Looks perfect! (Not that I’ve ever had cobbler, but still
Blackberries grew wild by our house when I was a kid. I miss those days. Blackberry cobbler is my favorite!
I’ve been slowly building up a blackberry supply in the freezer so I can make cobbler, this came at the perfect time. Yum can’t wait to get started.
i sure hope you get your dream kitchen and salsa garden, karly.
what a great cobbler–i think this may the best possible recipe to use to break in your new pan.
Is there anything better than cobblers, Karly?? Any kind will do for me. Especially if vanilla ice cream is involved.
But I must admit, I’ve never made a blackberry one. This looks wonderful.
And there’s nothing like those wonderful iron pans…I gave all mine away.
I always use soap (just a tiny bit) on my cast iron pans. I just make sure to oil them right after washing to prevent rust. I haven’t noticed a difference or any problems and it makes me feel like it is cleaner than just rinsing it with no soap!
I love desserts cooked in a skillet. So rustic and good. We usually clean our cast-iron skillets by sprinkling in some kosher salt (or cornmeal) and scrubbing with a paper towel or washcloth. Some friends of ours (who use cast iron ALL the time) clean theirs with soap and water.
Your garden plans sound lovely. Hope it works out for you!
Oh this is wonderful. I have a bag of berries in the freezer that we froze from our last berry picking outing. this would be a tasty way to use them!
I like to eat dessert, such as the various flavors of cakes, egg tarts, cobbler, etc. I think your blackberry cobbler is very delicious.I like it .
oh my, this looks gorgeous! I bet it is tasty too!
Good luck with you house..fingers are crossed for ya! Anything to get you salsa…I know the craving
IF YOUR CAST IRON SKILLET IS SEASONED PROPERLY THE BEST WAY TO CLEAN IT IS TO USE HOT WATER AND A BAMBOO SCRUB BRUSH LIKE THOSE USED ON WOKS. DO NOT USE SOAP!
I have great dreams about my own (very large and with lots of natural light) kitchen and backyard garden…unfortunately you are much closer to that than I am! I hope all goes well with selling your house.
The blackberries have been gorgeous (and so sweet) at the market lately. This recipe looks like a good excuse to buy some more!
I love any dessert cooked in a cast iron skillet. This ones looks divine! Can’t wait to try it!
P.S. Found you through Tasty Kitchen
that looks amazing! i want to make it RIGHT THIS SECOND!
Oh this looks so good! Do you follow the same recipe if you’re using raspberries?
PS fingers crossed hard for you! I hope you get your house and salsa garden.
Amanda,
Yep, use the same recipe, but check the berries for sweetness. Raspberries are usually a bit more tart, so I might use a bit more sugar. Just taste and adjust as needed!
Made this yesterday and it was just awesome. I didn’t have fresh blackberries so used frozen Oregon Blackberries and it worked just great. Also used 10″ cake pan because I didn’t have the cast iron pan and that worked out just fine. Thanks for another great recipe. My son even had seconds (we’re the berry lovers in the family).
That just looks awesome and sure that will get cleaned so very easily…:)) I will keep my fingers crossed that you sell your house quickly!
This looks delicious! I am totally crossing my fingers for you. I want to hear about your future garden
Cobbler is one of my favorite things – my grandma used to make the most amazing peach cobbler! This one looks delish and I can’t wait to try your recipe.
Here’s a link on how to care for cast iron – http://www.lodgemfg.com/use-care-seasoned-cast-iron.asp#2. Although some people do use soap, it messes with the “seasoning” of your cast iron. A good, seasoned cast iron pan can be a real gem, so it pays to do things the way they say. If your pan seems icky and needs more than just some hot water to get clean, scrub it with some kosher salt until clean, rinse, dry thoroughly, then lightly oil with vegetable oil (wipe off any excess).
I made this and it’s sooo good! Found you via Tasty Kitchen. Thanks! I linked to you today.
Hi!
Ran across your site as I was getting ready to pick some fresh blackberries at a blackberry farm.
I’m going to try one of the recipes and share it on my own website called http://www.myTexastoday.com.
We blend new recipes with Texas country music artist.
Check us out sometime – new segments every Tuesday!
All the best to you-
Amy Kushnir
Host/Producer
That cobbler looks amazing! You should submit the recipe to the Recipe4Living Fall Cobbler Recipe Contest here!
Oh my god this looks very delicious. I’m really getting hungry now. The blackberry cobbler is a great recipe. Thanks for sharing. My kids will love that, that I’m sure about.
Wow! I made this recipe and I was told it should be my signature recipe! I will make it again and again!