Blackberry cobbler is a dessert that never fails to bring back memories of warm summer days and family gatherings. The Pioneer Woman’s Blackberry Cobbler recipe is a classic that combines simplicity and deliciousness, making it a staple in our household. I remember the first time I made this cobbler; it was during a family barbecue at my aunt’s house. We had just come back from a fun day of picking blackberries at a local farm, and my cousins and I were eager to turn our haul into something scrumptious.
What I love most about this recipe is its versatility. While the original calls for blackberries, you can easily substitute with other berries or even a mix of them. I’ve tried it with blueberries and raspberries, and it turned out just as delightful. Another variation I sometimes make is adding a teaspoon of cinnamon to the batter, which gives it a warm, spiced flavor that’s perfect for autumn gatherings. For those who prefer a less sweet dessert, you can reduce the sugar by a quarter cup, and it still turns out fantastic.
One tip to ensure your cobbler is perfect every time is to use fresh berries when possible. If you must use frozen berries, make sure they go in frozen; thawing them will make the cobbler too mushy. And don’t skip the final sprinkle of sugar before the second round of baking—it gives the top a lovely, caramelized finish that pairs beautifully with a scoop of vanilla ice cream. This cobbler is best enjoyed warm, straight from the oven, bringing everyone together around the table for a shared, sweet treat.
Making the Blackberry Cobbler
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Ingredients
- 1 cup of self-rising flour
- 2 cups of fresh or frozen blackberries, rinsed and dried
- 1 1/4 cups and 2 tablespoons of sugar, divided
- 1/2 stick (4 tablespoons) of melted butter
- 1 cup of milk (preferably whole)
- Vanilla ice cream for serving
Directions
- Ensure your oven is preheated to 350 degrees Fahrenheit.
- In a large mixing bowl, blend 1 cup of sugar with the self-rising flour.
- Gradually mix in the milk, followed by the melted butter, until the mixture is smooth.
- Transfer the batter into a greased 9 x 9 inch baking dish.
- Scatter the blackberries uniformly over the batter; they will submerge as they bake.
- Evenly sprinkle 1/4 cup of sugar on top, setting aside 2 tablespoons for later use.
- Bake in the oven for 50 minutes, then take out and sprinkle the remaining 2 tablespoons of sugar on the surface.
- Return to the oven and bake for an additional 10 minutes, or until the crust is golden brown.
- Serve the cobbler immediately with a scoop of vanilla ice cream.
FAQs:
Can I use other types of berries for this cobbler recipe?
Yes, you can substitute blackberries with other berries like raspberries, blueberries, or a mix of your favorite berries. However, keep in mind that different berries have varying levels of sweetness and juiciness, which might slightly alter the final taste and texture.
What can I use if I don’t have self-rising flour?
If you don’t have self-rising flour, you can make your own by combining 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt. This will give you the same result as self-rising flour in the cobbler recipe.
Can I prepare the cobbler in advance and bake it later?
While it’s best to bake the cobbler immediately after preparing the batter and adding the berries, you can prepare the dry and wet ingredients separately ahead of time. When ready to bake, simply combine them, add the berries, and follow the baking instructions.
How do I store leftover blackberry cobbler?
To store leftover cobbler, allow it to cool completely, then cover it tightly with plastic wrap or transfer it to an airtight container. It can be kept at room temperature for up to 2 days or refrigerated for up to 5 days. Reheat in the oven or microwave before serving.
Can I use a different size baking dish for this recipe?
Yes, you can use a different size baking dish, but it may affect the baking time. A larger dish will result in a thinner cobbler and may bake faster, while a smaller, deeper dish might require a longer baking time. Keep an eye on the cobbler and adjust the time as needed to achieve a golden-brown top.
What can I do if my cobbler turns out too runny?
If your cobbler turns out too runny, it might be due to overly juicy berries. Next time, you can mix a tablespoon of cornstarch with the sugar before sprinkling it over the berries to help thicken the filling as it bakes. Additionally, ensure that the cobbler bakes long enough to set properly.
The Pioneer Women's Blackberry Cobbler
Ingredients
- 1 1/4 cups + 2 tablespoons sugar separated
- 1 cup self-rising flour
- 1 cup milk any kind, whole is best
- 1/2 stick butter melted, equal to 4 tbsp
- 2 cups fresh or frozen blackberries rinsed and patted dry
- Vanilla ice cream for serving
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a large bowl, combine 1 cup of sugar with the flour.
- Stir in the milk, then the melted butter. Mix until well combined.
- Pour the mixture into the bottom of a greased 9 x 9 inch baking dish.
- Distribute the berries evenly over the top. They’ll sink in further as they bake.
- Sprinkle 1/4 cup of sugar over the top, reserving 2 tablespoons for later.
- Bake for 50 minutes. Remove from the oven and sprinkle the remaining 2 tablespoons of sugar on top.
- Bake for another 10 minutes, or until the top is golden brown.
- Serve immediately, with a scoop of vanilla ice cream, of course!
