After moving to Oklahoma in 2002, I discovered an abundance of wild blackberries growing on our farm. Channeling my best Martha Stewart, I decided I had to pick these berries myself and prepare the perfect blackberry cobbler for my family. (This is also where I learned about the abundance of chiggers in Oklahoma, something we call red bugs in Georgia. They apparently love to feast on unsuspecting berry pickers.) After talking a couple of my girlfriends into going blackberry picking with me, I had an ample supply of beautiful blackberries. When I called my mom, the goddess of all things culinary, to ask for Grandma Paulk’s blackberry cobbler recipe, I got the familiar reply: “Well, actually there is no real recipe.” Ahhh! My notes from that day go something like this: Berries in water, Sugar, Bring to a boil, Flour, Shortening, Milk. You get the picture. The cobbler actually came out great, and I was proud of my handpicked berries, but truth be told, it was the first and last time I picked the berries wild. Store-bought berries at your local grocery or farmer’s market are usually plumper and sweeter than wild berries. If you use wild berries, you will probably need to add more sugar. The last time I made this, I didn’t have time to make homemade pastry, so I tried store-bought refrigerated roll-out pastry shells and cut them into strips. It worked great!
| Level: | Easy |
| Total: | 50 min |
| Prep: | 20 min |
| Cook: | 30 min |
| Yield: | 10 servings |
Ingredients
- 3/4 cup sugar
- 2 cups plus 1 tablespoon self-rising flour
- 2 cups fresh blackberries
- 1/4 cup (1/2 stick) butter, cold, cut into small pieces, plus more for greasing
- 1/2 to 2/3 cup milk
- Vanilla ice cream, for serving
Instructions
- Preheat the oven to 450 degrees F. Butter a 1-quart casserole dish or baking pan.
- In a medium saucepan combine the sugar, 1 tablespoon of the flour, berries and 1 cup water. Bring to a boil, reduce the heat, and simmer for 2 minutes, then remove from the heat and set aside.
- In a medium bowl, use a pastry blender or two knives to cut the butter into the remaining 2 cups flour. Stir in just enough milk to make a soft dough that pulls away from the sides of the bowl. Turn the dough out on a lightly-floured board and pat into a square. Use a rolling pin to roll it to 1/2-inch thick. Cut the dough into 2-inch-wide strips.
- Pour 1 cup of the blackberry mixture into the bottom of the pan. Arrange half of the dough strips on top of the blackberry mix, placing them close together. Bake until brown, about 12 minutes, then remove from the oven and pour the remaining berry mixture over the baked strips. Arrange another layer of dough strips on top and bake until brown, about 15 minutes. Serve warm with ice cream.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 225 |
| Total Fat | 6 g |
| Saturated Fat | 4 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 2 g |
| Sugar | 19 g |
| Protein | 4 g |
| Cholesterol | 17 mg |
| Sodium | 320 mg |
Reviews
Perfect and delicious like all of her recipes
I enjoyed this recipe immensely after tweaking it a bit. I made it with 3cups of berries, 1cup sugar, the juice of half a lemon, 2Tbs dry tapioca and only 1Tbs flour. I also dusted the top layer with sugar before baking. Perfect!
A waste of berries. Too watery and too much bread. Doesn’t make two layers of crust, just one huge lump with blackberry syrup underneath it. A total gut bomb with 90% breading. Very disappointing.
terrible!!
Not sure why, but my crust didn’t brown, at all.
This Tennessee girl added some vanilla and butter to the cooked blackberries. This recipe turned out to be a winner. Will make again!
Made without the large amount of lemon juice and only one baking. I layered the dessert as stated, but only baked it once and it was fine. Not the absolute best cobbler ever but pretty danged goof.
Again let me just say that I LOVE Southern food. I have close friends that are Southern and have taught me many delicious recipes over the last 20 years. Just because Trisha Yearwood is a singer doesn’t mean she is a great cook! I agree with the other poster on here that this fails as a good recipe or dish. If I ordered this anywhere I would not eat it after one bite. What is troubling is that I tried this because she is Southern, Lol! You go on here & think wow an authentic Southern recipe because she is so convincing that these dishes are good. I was so disappointed as this dough is awful! NO texture and the consistency of the compote is off. No need for the water as a sauce will occur as you cook the berries down!! Usually you add 2 tablespoons lemon juice or water. Not a whole cup!! Even the ice cream didn’t help it. Like I said before handed down or not this is NOT a good recipe for cobbler. Ruined all those blackberries. As far as channeling as she put it her Martha, I doubt if Martha would make this or even taste it! I am embarrassed again that I actually wasted more food. Gave it two stars because I love blackberries poor little guys! It’s not their fault!
This recipe really rolls up everything that troubles me about Trisha Yearwood as a home cook into one singular dish. I want so much to like her cooking, because my mother’s cooking is so important to me as it is to Yearwood. But this recipe fails on the most basic levels. The blackberry compote is OK but has no flavor enchancements such as lemon juice or butter, and the dough is unsweetened. Fortunately I spread sugar on top of both layers before baking. I also added a pinch of salt to the compote. Without ice cream, this cobbler would not have been edible. My family did not especially enjoy this dessert, sadly.
Wasted some fabulous blackberries making this. That cup of water was so totally unnecessary! I had a runny mess instead some great berries. My husband hated it. I’m not sure how anyone could mention the word “slice” when discussing this. Try another recipe.