Fresh blackberry cobbler

    (161)
    1 hour 10 min

    Enjoy fresh blackberries in this simple but wonderful cobbler. Serve with a scoop of vanilla ice cream or a dollop of creme fraiche.


    89 people made this

    Ingredients
    Serves: 10 

    • 100g caster sugar
    • 2 tablespoons cornflour
    • 850g fresh blackberries
    • 60g butter, melted
    • 300g plain flour
    • 300g caster sugar
    • 1 tablespoon baking powder
    • 1 teaspoon salt
    • 450ml milk
    • 1 tablespoon vanilla extract
    • 60g butter, melted

    Method
    Prep:15min  ›  Cook:55min  ›  Ready in:1hr10min 

    1. Preheat the oven to 180 C / Gas 4. Lightly grease a 20x30cm (9x13 in) baking tin.
    2. Whisk 100g sugar with cornflour in a small bowl; set aside.
    3. Place blackberries into a mixing bowl and drizzle with 60g melted butter. Sprinkle with cornflour mixture and toss evenly to coat. Spread blackberries into the prepared tin. In a separate bowl, whisk together flour, 300g sugar, baking powder and salt until evenly blended. Stir in milk, vanilla and 60g melted butter until combined but still slightly lumpy. Pour over berries.
    4. Bake in the preheated oven until berries are tender and crust is golden brown, 55 to 60 minutes.

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    Reviews & ratings
    Average global rating:
    (161)

    Reviews in English (135)

    by
    181

    We love it!! I have had biscuit type cobblers, cake type cobblers, and pie crust (I know...not really a cobbler but my Mamaw called it that so....to me it was a cobbler) type cobblers. This is almost a mixture of all three! And it is delicious. Hubby took one bite and said, "just like my mom's!" That sealed the deal right there. She was an amazing cook. We loved the amount of berries in this one too... 6 cups! Blackberries aren't really in season here yet, so my berries, although pretty big, where not as sweet as I like. I was worried about the amount of sugar but it was perfect. IF my berries are sweeter next time, I MAY cut the sugar just a tad but with the amount of topping this makes, it was perfect. This is not a dainty or thin cobbler. It is big and thick, which I really love because several others I have tried have been thin. The berry to crust ratio seems just right. The amount of cornstarch called for was spot on as well. Just a really, really good recipe that will be a repeat here many times this summer. Thanks for sharing, Baron!  -  06 Jun 2011  (Review from Allrecipes US | Canada)

    by
    51

    Thanks to all who tried and reviewed my recipe. I made it the other night with peaches and used 7 total. I should have used 9. It was still good though. Life does change doesn't it. When I submitted this recipe in Jan of 2007 I was engaged. I still am though to a different person and so I don't have a source for blackberries anymore. Imagine how my new fiance felt reading about my old fiance. Oh well, she liked the cobbler though! Thanks Pepper for the review, life does go on.  -  12 Jul 2011  (Review from Allrecipes US | Canada)

    by
    36

    I made this for dinner on 8/5/11...in the crock pot. It turned out so well and was so easy. I was concerned about the quantity of sugar (I don't care for dishes too sweet) and had intended to add a bit of lemon juice to the berries but forgot. I'm glad I didn't as the dish was perfect. Normally, I use a biscuit-type topping for cobblers but I doubt I'll do so again. This topping is perfect for many fruits. I can't wait to try it with peaches. (Oh, I did double the cornstarch since my berries were frozen. The consistency was perfect.)  -  08 Aug 2011  (Review from Allrecipes US | Canada)

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