Blackberry Cobbler PDF Print E-mail
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Tuesday, 21 June 2011 19:52

Now don't you hesitate to add the recommended scoop of whipped cream or ice cream to this delicious cobbler.



  • ½ cup boiling water
  • ¼ cup cornstarch
  • 6 cups fresh blackberries, washed and cleaned
  • 1 ½ cups sugar
  • 1 TBS fresh lemon juice
  • 1 TBS melted butter
  • 1 tsp vanilla extract
  • ¼ tsp salt


  • 2 cups, all purpose flour, sifted
  • 2 TBS sugar
  • 1 tsp light brown sugar
  • ¼ tsp salt
  • ½ tsp baking soda
  • ¾ cup shortening
  • 1/3 cup very cold milk
  • Flour for dusting
  • 2 TBS melted unsalted butter
  • Fresh whipped cream or ice cream


  1. Into a small mixing bowl, add boiling water and cornstarch; stir together until cornstarch dissolves
  2. Into a large glass bowl, all remaining filling ingredients and, using a spatula, mix together well
  3. Pour cornstarch mixture on top of berries and set aside


  1. Into a metal mixing bowl, add flour, sugars, baking soda, and salt; belend together using whisk; add half the shortening blend in with the whisk
  2. Add the rest of the shortening; slowly add milk, one TBS at a time and work it into the flour mix with the whisk; continue until all milk is added
  3. Roll mixture into a ball with your hands that have been dusted with flour; split dough into 2 pieces and roll out with dusted rolling pin on dusted surface to about ¼ inch thickness
  4. Line bottom and sides of a deep cobbler dish (10” x 12”); use knife to cut pastry at top of dish
  5. Brush well with melted butter


  1. Pour blackberry mixture into pie pastry; roll remaining pastry and cover top of baking dish with remaining pastry, sealing edges well around dish; crimp edges
  2. Lightly butter top pastry and cut 6 1 ½” slips around cobbler to allow steam to escape
  3. Bake at 425° for about 50 minutes or until crust is nicely browned and berries have begun to bubble around edges; cool and serve with fresh whipped cream or ice cream

Serves 6-8


Last Updated on Sunday, 24 May 2015 15:13