Blackberry Cobbler

Bake this wonderful cobbler when fresh blackberries arrive. Many people enjoy picking them in the wild in Texas, but plenty of fresh blackberries are available in farmers markets and supermarkets. Serve with a scoop of vanilla ice cream, and your sweet tooth will be satisfied.
  • 8 cups fresh blackberries, washed and drained
  • 1-1/4 cups sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 2 tablespoons orange juice
  • 1/3 cup butter
  • pastry for double-crust pie; see Standard Pie Pastry
  1. Preheat oven to 450°F. Lightly butter an 8-inch square Pyrex baking dish. Have your pastry dough ready.
  2. Combine the sugar, flour, cinnamon and nutmeg in a large, heavy saucepan or dutch oven. Gently stir in the blackberries and orange juice. Over medium heat, bring the mixture to a boil, then immediately reduce heat to low and simmer for 5 minutes, stirring occasionally.
  3. Remove from heat and stir in butter until it is melted. Set aside and keep warm.
  4. Roll out half the pastry dough as for a pie, but cut it into an 8-inch square. Stir the blackberry mixture to evenly distribute the fruit, and spoon HALF the mixture into the buttered baking dish.
  5. Cover with the pastry square. Bake for 10 minutes, or until very lightly brown. Remove from oven and spoon the remaining blackberry mixture over the baked pastry.
  6. Roll out the remaining pastry, and cut into strips about an inch wide. Arrange strips in a loose lattice weave over the blackberry mixture (see Note below). Sprinkle lightly with granulated sugar, if desired.
  7. Bake an additional 20 minutes or until pastry is golden brown.
  8. Makes 8 servings.

Note: A lattice crust is not mandatory. If you opt for a plain crust, be sure to cut out three or more dime-sized holes to vent. Unless you have a favorite pastry recipe of your own, our Standard Pie Pastry is great for cobblers.

Ready in: 55 Min

Kitchen tools you'll need for Blackberry Cobbler:
8-inch Square Baking Dish, Rolling Pin, Saucepan or Dutch Oven

Recipe editor Patricia Mitchell