Wild blackberries flourish on our farm, and are part of the reason for naming it Bramblestone Farm. Now is the time of year when they begin ripening, so we’re picking them, freezing them, and making blackberry cobbler.
This recipe is quick, easy, and delicious. The recipe can be doubled and cooked in a 9″ x13” baking dish – that’s what normally happens at our house, who wants just a “little” cobbler?
You can also make it a mixed berry cobbler by substituting other berries such as raspberries, blueberries, etc. for part of the 4 cups of fruit.
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1/4 cup water
- 4 cups fresh or frozen blackberries
- 1 1/2 cups flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon cinnamon
- 5 tablespoons butter
- 1 egg beaten
- 3 tablespoons milk
Preheat the oven to 400 degrees F.
Combine the sugar and cornstarch in a saucepan, and add the water.
Add the blackberries, and cook on low to medium heat until thick and bubbly, stirring constantly.
Keep warm while preparing the topping.
Mix the dry ingredients (flour, sugar, baking powder, and cinnamon) in a bowl and add in the butter with a fork until it forms coarse crumbles.
Combine the egg and milk in a separate bowl, and then add to the flour mixture, stirring to just combine and moisten.
Pour the filling into a greased 8" x 8" baking dish, and drop the topping in mounds on top of the hot filling.
Bake at 400 F for 20 - 25 minutes, or until the topping is golden brown and a toothpick inserted in the middle comes out clean.
Serve warm, and top with ice-cream (optional).