Southern Blackberry Cobbler
This old fashioned Blackberry Cobbler recipe is filled with juicy blackberries and topped with a buttery crust that will satisfy your cobbler cravings.
Servings: 8
Calories: 194kcal
Equipment
- 8 x 8 inch baking dish
- mixing bowl and spoon
Ingredients
FILLING
- 4 cups blackberries fresh or frozen
- ½ cup sugar
- ⅛ teaspoon cinnamon
- 2 Tablespoons cornstarch
CRUST
- ½ cup sugar
- 1 cup all purpose flour I use White Lily
- ½ teaspoon cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ⅛ teaspoon cinnamon
- 1 stick cold butter cubed
- 2 to 4 tablespoons ice cold water use as little as possible until dough forms a ball
Instructions
- Preheat oven to 350 degrees.
- Rinse blackberries with water, then drain. Add to an 8 x 8 inch baking dish with ½ cup sugar, cinnamon and cornstarch. Mix well and set aside.
- In a mixing bowl, whisk ½ cup of sugar, flour, cornstarch, baking powder, salt and cinnamon.
- Using a mixer, add cubes of cold butter to dry ingredients until crumbly.
- Add a little bit of ice water at at time and mix well until dough forms a ball. Add more flour if dough is too wet.
- Roll dough into ball and flour a hard surface. With a rolling pin, roll out dough until it fits the top of an 8 x 8 inch baking dish.
- Cover blackberry mixture in baking dish with dough. Prick the crust with the tines of a fork.
- Bake at 350 degrees for 45 minutes to 1 hour until crust is golden brown.
Notes
- If crust doesn't brown after baking, place it under a broiler for a few minutes until golden brown.
- Use fresh blackberries for best results. If not available, frozen fruit can be substituted.
- View the Google Web Story of Southern Blackberry Cobbler!
Nutrition
Calories: 194kcal | Carbohydrates: 46g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 128mg | Potassium: 134mg | Fiber: 4g | Sugar: 29g | Vitamin C: 15mg | Calcium: 54mg | Iron: 1mg