Jerilyn's Blackberry Cobbler
Updated June 23, 2023
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 6cups blackberries
- 1¼cups sugar
- ⅓cup cornstarch
- 2cups all-purpose flour
- 1cup plus 1 tablespoon sugar
- 1tablespoon baking powder
- 1teaspoon salt, or to taste
- 1cup milk
- ½cup unsalted butter, melted
- ¼teaspoon nutmeg
- 1cup heavy cream
The Filling
The Topping
Nutritional analysis per serving (12 servings)
418 calories; 16 grams fat; 10 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 66 grams carbohydrates; 4 grams dietary fiber; 44 grams sugars; 4 grams protein; 302 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees.
- Step 2
Rinse the berries very gently and place them in a bowl. Sprinkle with one cup of the sugar and let stand one hour at room temperature. Drain, reserving the juice.
- Step 3
In a saucepan, combine one-quarter cup of the sugar with the cornstarch and reserved berry juice, and cook, stirring, over medium heat until the mixture is thick, about four minutes. Cool slightly and stir into the berries.
- Step 4
Pour the berries into an oven-proof dish that measures 9 inches by 9 inches.
- Step 5
To make the topping, in a large bowl, combine the flour, one cup of sugar, the baking powder and salt. Add the milk and butter, and beat the mixture until smooth.
- Step 6
Spoon the topping over the berries, making sure to spread it to the edges of the dish to prevent any excess juice from boiling over. Sprinkle the topping lightly with nutmeg and the remaining sugar.
- Step 7
Bake the cobbler for 35 to 40 minutes, or until the topping is golden brown and the filling is bubbly. Remove the cobbler from the oven, cool slightly, and spoon it into serving dishes. Top with the heavy cream.
Private Notes
Comments
I doubled the recipe (used the multitude of Himalayas outside our backdoor) and put in a 9x13 - the dough didn't get cooked all the way through. So I'll use 2 8x8s next time. Found it very sweet. Because there's sugar in the batter, I will use less sugar in the fruit next time to get more of the fruity/tartness. So it was definitely good, but I think it could be a little better. Loved the nutmeg addition.
The original recipe published in a Susan Loomis's "Farmhouse Cookbook" calls for 1/4 cup flour in the filling and not cornstarch. Hope this is helpful.
I used tapioca instead of cornstarch and did not make use of the drained liquid(I did not have a lot). It looks beautiful and was the recipe was easy to follow.
I upped the blackberries to 8 six oz packs because I found a case for ten bucks. I used a 9x11 Pyrex dish which was perfect size however found the topping a bit too thick. Probably will reduce proportions by 1/3 to 1/2 for next batch. Nutmeg was lovely but also added cardamom which introduces a bit more nuance to the flavor. The cooking time had to be increased which was attributed to the large volume of topping. Thank you for the recipe!
Baked it an extra 10 minutes. It looked good, but berries were very runny and the dough was practically raw inside.
This did not turn out like a cobbler, more like a dense cake over jam. Tasted better cold the next day with unsweetened yoghurt. Baked in 10” round casserole dish and it took almost 90 minutes until the cake layer was cooked through. I followed others’ advice to get more juice by mashing the berries as after 40 minutes I had not gotten any juice. Added 1tbsp lemon juice, too. You will need 1 cups of juice for cooking with the corn starch and sugar to get thick syrup and not glue.
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