Wild blackberries flourish on our farm and are one of the reasons we named it Bramblestone Farm. Summertime is when they ripen on our farm, so we’re picking them, freezing them, and making fresh blackberry cobbler for much of the summer.
The wild blackberries are often small but they are very tasty and make great cobblers. Once they’re all baked into a dessert, you don’t notice that the berries are small but instead just that they taste wonderful! You can read all about wild blackberries on Wikipedia here.
This recipe is quick, easy, and delicious. The recipe can also be doubled and cooked in a 9″ x13” baking dish – that’s what normally happens at our house, who wants just a “little” cobbler?
It’s also a flexible recipe because you can start with either fresh or frozen blackberries. We freeze lots of wild blackberries over the course of the summer and will then often make this dish for an awesome winter dessert!
You can also make it a mixed berry cobbler by substituting other berries such as raspberries (here are instructions for planting a raspberry patch), blueberries, etc. for part of the 4 cups of fruit. I hope you enjoy it!
- 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
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Preheat the oven to 400 degrees F.
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Combine the sugar and cornstarch in a saucepan, and add the water.
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Add the blackberries, and cook on low to medium heat until thick and bubbly, stirring constantly.
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Keep warm while preparing the topping.
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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.
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Combine the egg and milk in a separate bowl, and then add to the flour mixture, stirring to just combine and moisten.
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Pour the filling into a greased 8" x 8" baking dish, and drop the topping in mounds on top of the hot filling.
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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.
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Serve warm, and top with ice-cream (optional).
Wonderful recipe! We have wild blackberries and wineberries around here, so I’ll have to try this out! Funny coming across your post since I just wrote one about wineberries!