Southern Blackberry Cobbler
This old fashioned Blackberry Cobbler recipe is filled with juicy blackberries and topped with a buttery crust that will satisfy your cobbler cravings.
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 cups blackberries (fresh or frozen)
- 1/2 cup sugar
- 1/8 teaspoon cinnamon
- 2 Tablespoons cornstarch
- 1/2 cup sugar
- 1 cup all purpose flour (I use White Lily)
- 1/2 teaspoon cornstarch
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon cinnamon
- 1 stick cold butter (cubed)
- 2 to 4 tablespoons ice cold water (use as little as possible until dough forms a ball)
Instructions
- 1
Preheat oven to 350 degrees.
- 2
Rinse blackberries with water, then drain. Add to an 8 x 8 inch baking dish with 1/2 cup sugar, cinnamon and cornstarch. Mix well and set aside.
- 3
In a mixing bowl, whisk 1/2 cup of sugar, flour, cornstarch, baking powder, salt and cinnamon.
- 4
Using a mixer, add cubes of cold butter to dry ingredients until crumbly.
- 5
Add a little bit of ice water at at time and mix well until dough forms a ball. Add more flour if dough is too wet.
- 6
Roll dough into ball and flour a hard surface. With a rolling pin, roll out dough until it fits the top of an 8 x 8 inch baking dish.
- 7
Cover blackberry mixture in baking dish with dough. Prick the crust with the tines of a fork.
- 8
Bake at 350 degrees for 45 minutes to 1 hour until crust is golden brown.