Blackberry Cobbler
This time of year in Michigan the fresh fruit is just hanging from the tree and vine waiting to be plucked.
We had a chance for fresh blackberries and I jumped on it.
This cobbler is so special in the fact the berries are the only real filling in the cobbler.
No sweet thick juices, jams or jelly. It is the just the fresh blackberries themselves. And that make this cobbler so unique and delicious.
These are the INGREDIENTS You will need:
Crust:
- 1 3/4 cups graham cracker crumbs crushed (about 8 large rectangles)
- 1/4 cup packed dark brown sugar
- 1 tablespoon all-purpose flour
- 1/2 teaspoon salt
- 4 tablespoons 1/2 stick unsalted butter melted
For the Cobbler:
- 4 1/2 cups fresh blackberries about 2 pints
- 1/2 cup granulated sugar more, if needed
- 3 tablespoons cornstarch
- 1 teaspoon pure vanilla extract
Garnish:
- Whipped cream or ice cream for serving
These are the INSTRUCTIONS For preparation:
- Preheat the oven to 350 degrees Fahrenheit. In a large bowl or food processor mix together the graham cracker crumbs, brown sugar, flour and salt. Add the melted butter and mix until well combined and crumbs hold together. If they don’t stick so well, add a bit of cold water.
- Press the crumbs into a 9-inch pie plate, evenly covering the bottom and extending the crust up the sides. Freeze the crust for 10 minutes.
- In a medium bowl, combine 3 cups of the blackberries with the granulated sugar and cornstarch. Mash the mixture with a fork to create some juice (watch out for splattering blackberry juice that will stain your clothes…we learned the hard way). Let the berries sit for 15 minutes or so.
- Then, when the crust is cold, place the pie plate on a baking sheet and bake until the crust is fragrant and set, or about 15-18 minutes. Transfer the pie crust to a wire rack and allow to cool while you finish the filling.
- Transfer the mashed berries to a saucepan and stir over medium heat until thickened, about 8-10 minutes, scraping the bottom of the pan to prevent too much sticking. Remove from heat and stir in vanilla extract. Taste the blackberries and if they are too tart for your liking at this point you can add some more granulated sugar.
- Spoon the blackberries into the cooked and cooled crust and top with the remaining 1 1/2 cups of fresh blackberries. Serve with whipped cream or ice cream.
NOTES
A tradtitional cobbler has a thick top crust and no bottom crust. I like this one as it is.
Served warm you find yourself finishing his dessert in no time at all.
Add some whipped cream and vanilla bean ice cream and you will think you have died and gone to heaven.
This is a great summer or fall dessert to serve after you grill or have a BBQ.
The calorie count is within reason. And the sugars are natural.
Your family will look forward to enjoying the fresh berry flavors.
And when you bring home the blackberries they know what is coming next!
Blackberry Cobbler
Ingredients
Crust:
- 1 3/4 cups graham cracker crumbs crushed (about 8 large rectangles)
- 1/4 cup packed dark brown sugar
- 1 tablespoon all-purpose flour
- 1/2 teaspoon salt
- 4 tablespoons 1/2 stick unsalted butter melted
For the Cobbler:
- 4 1/2 cups fresh blackberries about 2 pints
- 1/2 cup granulated sugar more, if needed
- 3 tablespoons cornstarch
- 1 teaspoon pure vanilla extract
Garnish:
- Whipped cream or ice cream for serving
Instructions
- Preheat the oven to 350 degrees Fahrenheit. In a large bowl or food processor mix together the graham cracker crumbs, brown sugar, flour and salt. Add the melted butter and mix until well combined and crumbs hold together. If they don’t stick so well, add a bit of cold water.
- Press the crumbs into a 9-inch pie plate, evenly covering the bottom and extending the crust up the sides. Freeze the crust for 10 minutes.
- In a medium bowl, combine 3 cups of the blackberries with the granulated sugar and cornstarch. Mash the mixture with a fork to create some juice (watch out for splattering blackberry juice that will stain your clothes…we learned the hard way). Let the berries sit for 15 minutes or so.
- Then, when the crust is cold, place the pie plate on a baking sheet and bake until the crust is fragrant and set, or about 15-18 minutes. Transfer the pie crust to a wire rack and allow to cool while you finish the filling.
- Transfer the mashed berries to a saucepan and stir over medium heat until thickened, about 8-10 minutes, scraping the bottom of the pan to prevent too much sticking. Remove from heat and stir in vanilla extract. Taste the blackberries and if they are too tart for your liking at this point you can add some more granulated sugar.
- Spoon the blackberries into the cooked and cooled crust and top with the remaining 1 1/2 cups of fresh blackberries. Serve with whipped cream or ice cream.
Notes
Nutrition
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Conversion Information We get a lot of requests to help with conversions especially between various countries like Canada, the U.K. and Australia. These tables should help you make those conversions. For your convenience we have included a Conversion Chart.
Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.
Your awesome post has been featured on Full Plate Thursday,458. Thanks so much for sharing your talent with us and come back to see us real soon!
Miz Helen
Thank you Miz Helen for the feature! I am honored to be in your menu this week. Enjoy your evening.
This looks wonderful! Thanks so much for sharing with us on Farm Fresh Tuesdays! I hope you’ll come back this evening or tomorrow for our 3 Weeks of Thanksgiving Special Hop Event!
Thank you for the invite Lisa! Thank you for your kindness and thoughts. I am sorry it is taking me so long to answer comments. (And sorry some of these may be generic as I am tiring easily do to meds.) Enjoy your week and thanks for stopping by!
I’m so far behind – I wanted to stop over and thank you for sharing at last weeks What’s for Dinner party. I can’t wait to see what treats you’ll bring this week! Have a great week ahead.
Thank you Helen for stopping over. Enjoy your week!
That sounds amazing! Thanks so much for sharing with us at Encouraging Hearts and Home. Pinned.
Thgank you for hosting and letting me share my cobbler!! Enjoy your day.
Another wonderful recipe, added to my list of things to try – Pinned
Thank you Chas for the pin!! Have a good evening.
Mmmmm, looks delicious! Thanks so much for sharing your talent with us at the Creative Muster. Looking forward to seeing what you’ll be sharing next week. Pinning!
Robin😊
Thank you Robin for providing a place where bloggers can share their work! Thanks for the pin. See you next week!
We had a poor blackberry harvest this year, I’m not sure why but I’ll pin this for when we get a better crop!
Thank you for the pin Julie. I am sorry to hear about the crop. We hurt this year for all your early crops. Asparagus wasnt even able to be planted. I am glad you like the cobbler. Enjoy!
Made this for my family tonight and it was a hit! Thank u so much for sharing. This recipe is a keeper!
Thank you for the feedback! I love to cook with fruit and this one is even pretty. It is wonderful to hear it was a hit. You made my morning bright! Enjoy your week!!
I love blackberries! This recipe is so simple. I am going to try it next week for my boyfriend’s birthday. XX ?
This is a great recipe for a birthday! Hope you enjoy it. Have a blessed and fun week.
Marilyn another yummy dessert. I would definitely try this one, I have a real fondness for berries.
I know you will love this Mary! Thank you for visiting. Have a blessed and fun week!
I love blackberries and I love cobbler. I can’t wait to try out this recipe. Thanks for sharing it on Traffic Jam Weekend Linky.
You are quite welcome Evelyn. I hope you enjoy it. Have a blessed and fun week!
I love a good cobbler and this looks really tasty Marilyn
I am glad you like it Amber. Thanks for the comment. Have a great week!
Mmmm, cobblers are a dessert I love. The fresh fruits of summer are wonderful aren’t they! Thank you for sharing with everyone at the #BloggingGrandmothersLinkParty! I’ve shared on social media.
I couldn’t have put it better Teresa. Thanks for the comment. Have a great week!
I know the perfect person to share this recipe with.
It must be some one you love!! Have a blessed and fun day!
Blackberries are my favorite fruit. This looks delicious
Thanks Leanna. It was received well at my sister’s dinner! Thanks for stopping and have a blessed week!
Thanks for sharing your delicious recipe on Sunday Dinner Bell!
You are welcome Stephanie! i always enjoy your party. Have a blessed and fun week!
Looks good, I know it must smell yummy baking 🙂 Thank you Marilyn for linking up at the #BloggingGrandmothersLinkParty. I shared your post on Facebook, Google+, Pinterest, and Twitter.
Thank you for the kind words, Dee! Have a blessed and fun week!
My hubby loves cobbler! I need to make this!!
Thank you for linking up at #BloggingGrandmothersLinkParty
I hope you get to serve it to him! Have a blessed week!
Thank you for linking up at #BloggingGrandmothersLinkParty. I’m sharing your link on social media.
Carol (“Mimi”) from Home with Mimi
Thank you! I love your party. Have a blessed week!
We have had a great Blackberry harvest this year and will really enjoy your cobbler recipe. Hope you have a fantastic weekend and thanks so much for sharing your awesome post with us here at Full Plate Thursday. We hope to see you again real soon.
Miz Helen
I am envious! I love fresh fuits. Have a blessed week!
Looks yummy. Thanks for sharing.
Thanks for visiting Aileen! Have a blessed weekend.
This looks so good. Thank you so much for sharing with us at #BloggingGrandmothersLinkParty. I have shared on social media.
Glad you like it Clearissa! Have a blessed weekend.
I’ve never tried cobbler with a Graham cracker crust – sounds delicious! Thanks for sharing at The Bloggers Pit Stop!
It is really good vecause it doesn’t add sweetness. Thanks Roseann. Have a blessed weekend.
Oh Marilyn, this looks so yummy! (and perfect for summer!) Thank you for linking it up to the Inspiration Galore Project Party last week. You are one of my Features this Sunday over at Recreated Designs. Have a happy week!
Thank you for visiting. The kind words and feature just made my day! I love Recreated Designs. Your blog is inspiring. Enjoy your week!
Just pinned:) Anything berry , anything cobbler- I’m in! ha. Glad I found it through the grace at home party!
Sorry it didn’t take my last star….I meant to give it 5 stars.hehe
Thank you for coming back and adding it!! Enjoy your week!
Welcome to my kitchen Kathleen. I love parties and find more great bloggers than any other type of promoting. Thanks for the kind words and the pin!. Enjoy your week!
I do love blackberry cobbler – I haven’t even had breakfast yet and I’m ready for dessert~!
Dessert should always come first…at every meal!! Enjoy your week!
OH, yum — and just in time for blackberry season. Just made raspberry jam, so the blackberries aren’t far behind!
I love raspberry jam Michele. Wanna trade some for the cobbler?? Enjoy your week!
Mmm! Looks so good! 🙂
Thank you for the visit Lisa. I am glad you enjoyed it. Enjoy your week!
I love blackberries and your cobbler looks delicious, Marilyn. Thanks for sharing with us. Pinning.
Thanks for the pin Beverly. Have a great week!
Blackberry cobbler or blackberry pie are my absolute favorites! I like to put them in a bowl while they are warm and put cold milk over them! Thank you so very much for sharing at Celebrate Your Story! Pinning this one, so I don’t lose it!
me too! I like most desserts warmed.Great with a scoop of ice cream also! Enjoy your day.
This certainly looks delicious. I love blackberries.
It really is a nice treat. Have a great day!
Oh yum and lovely comfort food which would be perfect now in Australia as it is winter. Thanks Marilyn for sharing at #BloggingGrandmothersLinkParty.
Glad you like it Sue! thanks for the visit.
This looks so amazing! I’m vegan, and it’s always great to find recipes that don’t require any major substitutions. This is on my list to try this weekend.
Thank you Julie! Please let me know your review and how it works for you. Enjoy your week!
Marilyn, Your cobbler looks delicious. Blackberry is such a favorite around here. Thank you for sharing your recipe with us! Pinned.
I am just discovering the deliciousness of. Blackberries. Thank you Laurie! Enjoy your week.
Aren’t cobblers wonderful in the summer? I had a peach cobbler last weekend and blueberry last night ( I was a guest both times). This blackberry cobbler would make my summer complete!
I love all fruit cobblers. This blackberry was my first. Lucky you having to just eat them! Have a blessed week!
I know what I’m doing with some of those thousands of blackberries in my backyard now!! YUM! Thanks for sharing at the What’s for Dinner link up!
I found this at a restaurant and it was delicious. I don’t do enough blackberry cooking. Going to try some preserves. Have a great week!
Been in the mood for cobbler. Made one that requires wine and it came out awful. Looking for something much more simple and let’s the fruit s flavor shine. Yours sounds perfect!
This sounds perfect then Melissa. This also light in the sugar area. Let me know how you like it. Have a blessed week.
Yum! Looks good! Our blackberries aren’t ripe yet. I was walking around the pasture looking at them this morning and it looks like there’ll be lots of berries maybe in a month’s time. We had a very cold winter and very wet spring so lots of fruit is behind.
My peppers and tomatoes are still healthy seedlings. But NO growth in the last 8 weeks. I have no clue why. I hope your season is long enough to get your fruits up to being picked! Have a blessed week!