Blackberry Cobbler

27 Dec

Whole Blackberry CobblerThere is nothing like going through your fridge and having to toss out what was once a great deal on fresh produce. Somehow, it always gets buried in the corners and bottoms of those bins, only to see daylight when its become mushy and smelly. Luckily, on this occasion, I had kept these blackberries front and center on my eye-level shelf, to stare me down every day saying, “make something delicious with me!” So out came a decadent, yet so easy, dessert. Here is the recipe that inspired me on


1 cup all-purpose flour
1 1/2 cups white sugar, divided
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons cold butter
1/4 cup boiling water
2 tablespoons cornstarch
1/4 cup cold water
1 tablespoon lemon juice
4 cups fresh blackberries, rinsed and drained

Now, you’ll soon learn that I don’t follow recipes exactly – I’m more or less inspired by them and then do my own thing. Usually, I come out successful. If I don’t…I’ll let you know and be real. I’m not perfect, and neither is my cooking or baking (or reading recipe skills at that!) Haha. I go against a lot of cooks and rarely use exact measurements. You can thank my mom for that habit…

First I turned on the oven and preheated to 400 degrees. In a bowl I sifted together the flour, 3/4 a cup (or so), baking powder, and salt. I added the cold butter and began to crumble the mixture together. Not working, butter was too warm. Hmmm…So I add my boiling water. Still too dry, so I began to add water, 1/2 tbsp at a time. Then like magic, my crumble topping was looking great. I also added a teaspoon or so of cinnamon and some vanilla extract.

In a small pot, I mixed together my cold water and cornstarch, and then added my rinsed blackberries. It didn’t seem like enough, so I added some frozen raspberries from my freezer. And next time I’ll remember to add my lemon juice and sugar before the berries…made it hard to incorporate. Once the mixture has reduced, pour into a buttered 8×8 glass dish. Then top with crumble. I just used my clean hands to drop bits and pieces over the top.

Then I popped the dish into a 400 degree oven for 25 minutes.

While it sat on the counter and cooled to a nice warm temperature, we ate our dinner…quickly. Soon we were devouring this sweet sensation.

Blackberry Cobbler

This was a divine cobbler. My husband, who has learned to eat anything I put in front of him, loved this so much it was gone within 2 days! Be sure to top it with ice cream for an even more divine treat.

One Response to “Blackberry Cobbler”


  1. Triple Berry Crumble « strawberry ginger - January 7, 2012

    […] Blackberry Cobbler ( […]

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