No sweet thick juices, jams or jelly. It is the berries themselves that make this cobbler so good.
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4.91 from 10 votes

Blackberry Cobbler

No sweet thick juices, jams or jelly. It is the berries themselves that make this cobbler so good.
Prep Time30 mins
Cook Time35 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Keyword: blackberry, cobbler
Method: Bake
Skill Level: Intermediate
Servings: 8
Calories: 343kcal
Author: Marilyn

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

  • A tradtitional cobbler has a thick top crust and no bottom crust. I like this one as it is.
For more fresh fruit ideas see my Raspberry Chicken, Gluten Free Raspberry Ginger Muffins, Blackberry Cobbler or Raspberry Custard Pie
©MARILYN'S TREATS. All images are copyright protected.

Nutrition

Serving: 1g | Calories: 343kcal | Carbohydrates: 57g | Protein: 4g | Fat: 12g | Saturated Fat: 0g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 27mg | Sodium: 272mg | Potassium: 0mg | Fiber: 7g | Sugar: 34g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg