Easy blackberry cobbler isn’t rocket science–just a blend of berries, fruit and buttermilk (it’s a must have) for a southern dessert we all know how to eat, and eat well. Serve yours with ice cream and enjoy the flavors of any fruit you like. It’s easy to customize!
Summertime for most people means swimming pools and vacations. And sure–we get a little of that around here but for the largest part of a farmer’s life, summer means bailing hay, getting up before the heat to hoe the garden’s weeds, and canning, freezing or preserving what we raise. It’s a whole lot of hot work.
My garden (so far–fingers crossed) is awesome this year. My heirloom tomatoes are growing bigger every day and I just put my first quart of fresh peas in the freezer. Best peas I’ve ever eaten. My June apples were ready last week and they’ve been frozen for fried apples when it’s cold.
And there’s so much to go. New potatoes are ready for digging and boiling with butter and parsley and the coming weeks will leave me juicing and canning. But maybe one of the best parts is the berries. Raspberries and blackberries will both be in full swing soon and if you don’t raise your own, you’ll be able to get them from your grocery or farmer’s market.
One-Cup Blackberry Cobbler
If you spend much time with a southern woman who knows how to cook, you’ve probably had what we call a “one cup cobbler”. The name is a little deceiving though–it doesn’t mean it makes a cup of cobbler but that it takes a cup of each ingredient. It’s so simple it’s almost embarrassing and it tastes better than you can probably imagine just looking at it on screen.
After years of making this, I’ve discovered a little secret I’m going to let you in on: buttermilk.
Magic happens with buttermilk. It makes the most tender, tangy dough and I really prefer it over a plain milk version. If you don’t have any buttermilk it’s fine to use all 2% or whole.
This is also a great base for any other fruit cobbler. If you are using a sweet fruit–like peaches–feel free to reduce the amount of sugar by 1/4 cup.
UPDATE: I’ve gotten some challenging comments from readers who contest the fact that this recipe works. They’ve challenged me to prove it–so here’s a video that shows the recipe being made with cherries instead of blackberries, but the process is the same. One note: the video was for an 8×8 pan and not a 9×13 so the ingredient amounts have been cut in half in the video.
Making cobbler is so easy! You can use any fruit with this method. For sweeter fruits like peaches, feel free to dial back the sugar a bit. You can double these measurements for a 9×13 pan too.
Posted by Feast and Farm on Thursday, March 31, 2016
- 1 stick butter or margarine melted
- 1 cup self rising flour
- 1 cup sugar
- 1/2 cup 2% or whole milk or 3/4 cup if you are omitting the buttermilk
- 1/4 cup buttermilk
- 1 quart fresh or frozen blackberries 4 cups (2 14-ounce bags frozen berries)
- 3/4 cup sugar
- Enough water to cover berries about 2-3 cups
- Preheat your oven to 350.
Place your berries in a medium sauce pan and add just enough water to almost cover them. About 2 cups or so.
- Place the pot over medium high heat and bring to a boil.
- Add 3/4 cup sugar and stir to dissolve. Turn off the heat and set aside.
- In a 9x13 baking dish, pour in the melted butter. Set aside.
In a medium bowl mix the self rising flour and sugar. Add the milks and stir well. Batter should be slightly thicker than pancake batter.
- Pour the batter evenly over the melted butter. DO NOT stir.
Next use a slotted spoons to sprinkle the hot berries over the batter. Pour over about 2 cups of the remaining water from the berries.
- Bake 20-25 minutes until the dough is golden and the cobbler bubbles.
Remember: The more water you add to the batter and fruit, the more juice your cobbler will have when it bakes. I recommend 2 cups of water here for a moderately juicy cobbler. If you want it thinner, add the full 3 cups of water. If you want it more like a cake, do 1 1/2 or even 1 3/4 cups water.