Simply combine equal parts peach schnapps and orange juice to create the traditional fuzzy navel cocktail.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
Ingredients
- 1 cup all-purpose flour
- 1 ½ cups white sugar, divided
- 1 teaspoon baking powder
- ½ teaspoon salt
- 6 tablespoons cold butter, cut into pieces
- ¼ cup boiling water
- 2 tablespoons cornstarch
- ¼ cup cold water
- 4 cups fresh blackberries, rinsed and drained
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Mix flour, 1/2 cup sugar, baking powder, and salt together in a large bowl. Cut in butter until the mixture resembles coarse crumbs. Stir in boiling water just until the mixture is evenly moist.
- Dissolve cornstarch in cold water in a separate bowl. Mix in remaining 1 cup sugar, blackberries, and lemon juice. Transfer to a cast iron skillet and bring to a boil, stirring frequently. Drop in spoonfuls of dough, then place the skillet onto the prepared baking sheet.
- Bake in the preheated oven until dough is golden brown, about 25 minutes.
- The video team used review feedback on this recipe to modify it slightly, so the recipe and steps in the video may not exactly match the user-submitted recipe.
Nutrition Facts
| Calories | 318 kcal |
| Carbohydrate | 58 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 4 g |
| Protein | 3 g |
| Saturated Fat | 6 g |
| Sodium | 253 mg |
| Sugars | 41 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Came out delicious. I added the suggested cinnamon to the dough, as well as a tsp of nutmeg. I grated frozen butter to make cutting in the butter much faster and easier.
I followed the “modified” recipe from the video, i.e. 2x the dough amount with 1t cinnamon added. Also added a splash of vanilla to the dough per another review. The cookie sheet covered with foil turned out to be essential, since the content will boil over in the oven. What a delicious way to use up the abundance of berries!
Quick and easy and so delicious. Have made it several times just as is, my family loves it!
Easy & delicious! I did make this exactly as written except used an 8×8 baking dish instead of the cast iron pan.
It’s really good. Can’t help but feel something is missing in the flavor. Haven’t figured it out yet. But a tasty cobbler.
I followed the directions to the letter the first time I made it. It was too sweet. Cut back in the sugar by 25% this time and it is much better. Make sure to follow the steps exactly, though. Good cobbler.
An instant hit! Excellent! I followed the recipe, as instructed on the video, and it’s unbelievably delicious. Today is Memorial Day so we’re going to enjoy our homemade cobbler while we’re on the patio enjoying a beautiful day.
Turns out great every time. My go to cobbler recipe
Awesome!!!! Wish I had a lil extra crust but delicious!!!! Will make again. I did use half raspberry half blackberry because that’s what was in my fridge. Turned out just like the picture.
Recipe PERFECT AS IS!! ❤️
I added more flour to create more dough. 50% Added cinnamon.
Better than expected 🙂
I’ve made many, many cobblers, this was a unanimous family favorite. I catered for 15 years & this is my go to recipe for my clients, too. We love crust so I always made extra & if the fruit is very ripe & sweet, I cut back the sugar a little, either way, there’s not much talking during dessert!
Made it several times! Easy to make, and so delicious!
Some of the reviews crack me up. When something has this many reviews and is that highly rated, SOMETHING must be right about it. If you know a bit about cooking/baking, you’ll know what to adjust to meet your specific taste. I personally don’t change a thing, but this time I used a 2 quart CorningWare casserole only because I wanted it to cool a lot faster than cast iron. You can go straight from the oven to the freezer with the vintage corningware, so you’ll be eating your cobbler a lot faster. I also subbed in 1 cup of apples only because I was one cup short on berries. I’ve made this recipe quite a few times , altering things here and there out of necessity but most often sticking to exactly as its written. Its a great recipe! Have yet to make this, even with alterations, where everybody didnt love it!
I made this recipe exactly as written it was Perfect,,,,, served it with whip cream Yummy
Huge hit with my family! So very delicious. I used ingredients as directed, tripling the entire recipe. Because I made a large amount, I cooked it in a pot over the stove then transferred to the baking dish, as I don’t have a skillet large enough to hold all that. Highly recommended and I’ll make it again.
Love the blackberry taste with cinnamon and only 1/2 cup sugar in the filling!
I made this exactly as the recipe states. Look no further for grandma’s blackberry cobbler. This is it! I’ve made this a couple of times and it turns out perfect even when doubled. I bought a cast iron skillet from Costco with this recipe in mind.
Awesome recipe! My whole family loved it. Making it again now 2 weeks later!
Doubled this recipe…but tripled the BLACKBERRIES…it turned out fantastic! ADDED 1/2 tsp cinnamon to the batter…only used 1/2 sugar with my perfectly ripened garden blackberries. Cooked berry mixture in large pot…then transferred to a 9×13 casserole dish…plopped the batter on in large spoonfuls….put in the oven on a foil lined baking sheet. Soooooo good! Thanks for the recipe!