Blackberry season is here!
It’s blackberry season here in Mississippi, but no need to traipse through the blackberry brambles to enjoy this super quick and easy Blackberry Cobbler. Did I mention it’s absolutely delicious as well. This recipe is a result of much online searching and a couple of trial runs. I sent the final cobbler to work with Jeff and it received rave reviews from everyone. I did cut back on the sugar a bit as Jeff and I both thought it was a bit too sweet, but the good new is you can increase the sugar if you want a sweeter cobbler.
Pie crust vs. my spreadable crust
My sister has a great recipe for Blackberry Cobbler that calls for a pie crust on bottom and a lattice crust on top. There is some effort and knowledge involved with her recipe so I opted for a spreadable crust. If you have the time and are so inclined, use my filling with a bottom and top crust and you won’t be disappointed. I would recommend increasing the sugar by 1/4 c. in the filling if you opt for the pie crust method. To save some time you can purchase premade Pillsbury refrigerated pie crusts. One box contains 2 crusts. Use one for the bottom and cut the second crust in strips for a lattice crust. However, in keeping with our No Time 2 Cook theme, my spreadable crust will be equally delicious and a whole lot easier to prepare.
Fresh berries vs. frozen
You can use fresh or frozen berries for this Blackberry Cobbler. I use fresh when in season, but love the fact that I can buy frozen blackberries year round. No need to thaw the berries but your cobbler will take 15-20 minutes longer to bake than the recipe says.
How to serve
I recommend serving this cobbler warm with a scoop of vanilla ice cream. Blue Bell Homemade Vanilla is my favorite store bought ice cream, but if I have some extra time and really want to show off, I’ll make my homemade vanilla ice cream. The recipe is the same custard recipe for my Homemade Peach Ice Cream. Yes, there’s some time involved, but well worth the effort. I’ve had the recipe for years and haven’t found a better one. If you need an ice cream freezer and can’t find one locally, check out Amazon.
Freezing for a future event
If you need to prepare your cobbler ahead and freeze for a future event–great news–this cobbler freezes well. Bake as directed preferable in a disposable aluminum container unless you want your baking dish tied up in the freezer. Cool cobbler completely. Wrap in plastic wrap and then aluminum foil or secure with an airtight lid. Depending on how well you are able to seal, your cobbler should stay freezer fresh for 3-6 months. When ready to use, allow to partially thaw in refrigerator for a couple of hours. Remove wrapping and/or lid and warm in a 350 degree oven for about 30 minutes or until completely heated through and bubbly registering 165 degrees on a probe thermometer. If cobbler begins to get too brown, place a piece of tented foil over the top.
I hope you and your family enjoy my recipe as much as we do. Check out my other delicious recipes here.
No Time 2 Cook owner, Karen Kurr, is passionate about bringing families back to the dinner table. Just like the recipes she shares, No Time 2 Cook products are cooked from scratch and taste like home-made.
6 cups fresh or frozen blackberries (32 oz.)
1 c. sugar
1/2 t. cinnamon
1 t. vanilla
1 c. plain flour
1 1/2 t. baking powder
1/4 t. salt
1/4 – 1/2 c sugar
1 stick melted butter – slightly cooled
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- Toss together blackberries, sugar, cinnamon, and vanilla
- Arrange in bottom of a 9″ X 13″ pan
- Mix dry ingredients
- In separate bowl, whisk together egg, slightly cooled melted butter, and milk
- Combine and stir together wet and dry ingredients
- Spread over top of blackberries
Bake at 350 degrees for about 45 minutes or until bubbly and top is evenly browned. If blackberries are frozen, cobbler will take an extra 15-20 minutes to bake.
Serve warm. Top with vanilla ice cream or whipped topping if desired. For a delicious homemade vanilla ice cream, try our custard recipe on our Homemade Peach Ice Cream post.