Loved this recipe! So easy to make, and I got rave reviews! I used a container each of blackberries, blueberries, & strawberries. I made this for a 4th of July bbq, and it was devoured! I can’t wait to make this again, and try different combos of berries, and/or peaches next time!
Great recipe — three forks only because it’s a bit too sweet for our taste. Reduce the sugar and it’s perfect. I made this with thawed frozen blueberries, raspberries, and blackberries. Will use this recipe again next time I make cobbler.
I made this cobbler for Easter. It was easy and delicious. I will make it again soon. I made one change to the recipe- I used 3 1/2 tablespoons cornstarch because I didn’t want an overflow to occur in my oven and don’t like watery desserts. It worked out very well.
Easy to prepare. Tastes delicious. I used an 11″x17″ dish which worked fine. I think anything smaller would leave a mess. I used whipped cream with a stabilizer because ice cream wasn’t practical for my event. Will make again. I would like to try nectarines or peaches with blackberries, possibly.
-8 cups blackberries
-3 Tbs sugar
-3 Tbs flour
-1/8 tsp nutmeg (or ½ tsp cinnamon)
-4 Tbs butter cut into small pieces
-2 cups flour
-3 Tbs sugar
-½ tsp salt
-½ cup Crisco
-¼ cup ice water
-4 Tbs brown butter
-2 Tbs turbinado sugar (or large crystal crunchy sugar)
1)In a large bowl mix together the fruit with the sugar, flour and nutmeg.
2)Gently mix everything together to coat the fruit
3)Pile the fruit into a buttered 9×13” baking dish.
4)Randomly place the butter pats over the fruit.
5)In a bowl of a food processor, mix together the flour, sugar, salt and Crisco.
6)Add the ice water and pulse to a crumb texture
7)Sprinkle the dough on top of the fruit.
8)Melt the remaining ¼ cup of butter until it is a nutty brown color. Drizzle the melted butter over the pastry chunks, (make sure you get all the little brown “crumbs” out of the pan- that is the good part!)
9)Sprinkle them with the 2 Tbs crunchy sugar.
10)Bake the cobbler at 400 degrees for about 40 minutes until the cobbler pastry is golden brown and crispy and the fruit is bubbling