Southern Blackberry Cobbler Recipe

Southern Blackberry Cobbler Recipe – This blackberry cobbler makes a classic dessert. Including a lattice top and pastry dumplings, this blackberry cobbler is a favorite.

Southern Blackberry Cobbler Recipe - This blackberry cobbler makes a classic dessert. Including a lattice top and pastry dumplings, this blackberry cobbler is a favorite. // addapinch.com

 

I grew up having a definite love / hate relationship with blackberry cobbler.

You see, during the summer my sister and I would spend days with our grandparents while our parents worked. Our days were filled with all of the love and fun little girls could possibly pack into them – with the exception of the days when we knew we were going with Grandmother to pick blackberries.

Southern Blackberry Cobbler Recipe - This blackberry cobbler makes a classic dessert. Including a lattice top and pastry dumplings, this blackberry cobbler is a favorite. // addapinch.com

Southern Blackberry Cobbler Recipe

My Grandparents’ land adjoined ours with our pasture in between us on one side. The other side adjoined my aunt and uncle with acres of trees in between. Along the line of the trees and just inside their canopy were Grandmother’s blackberries.

It seemed as if it took forever to reach them with our baskets swinging and dolls tucked under our arms. Grandmother would lead the way, usually humming or telling us about each plant, bird, or bug as we past it by. Finally, we were there. Outfitted in our long sleeves and thick gloves we would go about picking basket after basket of big, juicy blackberries. We knew there would be a cobbler for dessert after supper and most likely, if we picked enough, we’d get to help her make blackberry jam.

With the sun beating down on us, sweating under those gloves that were beginning to feel like they weighed twice as much as they did, and with scratches along our arms where the long blackberry thorns had worked their way through our shirt sleeves, I was ready to be done with picking blackberries. At this point I would convince myself that blackberry cobbler wasn’t that great after all.

And yet, when I caught sight of her blackberry cobbler on the sideboard during supper, I was quiet certain blackberry picking was worth it after all.

How to Make Southern Blackberry Cobbler

Here are the step-by-step photos showing exactly how she made her Blackberry Cobbler. You’ll notice when I made the step-by-step photos of her recipe (many, many years ago!), I used her  cobbler pan. I made sure to snap a few photographs the other day when I made this blackberry cobbler again, this time making it in my medium skillet. This shows you that you can easily make it in either!

Start by making the dough for your cobbler crust. This is the same crust used for Southern Peach Cobbler, but there is a little twist on this one that makes it absolutely delectable. For step by step photos of making this dough, head on over to the peach cobbler recipe.

Once your cobbler crust dough has been made, pop it into the freezer for a bit while you are making the filling portion of your blackberry cobbler.

 

I use my Mother’s cobbler pan that she gave me and that is just like the one that my Grandmother would use. It’s a simple, round stainless steel pan without handles that went with their Towncraft cookware. You can just use any medium-sized, heavy bottomed pan.

Clean your blackberries and put them in your pan over medium heat.

 

Pour in your sugar.

 

Add butter.

 

And a bit of water. Give it all a good stir and let it just do it’s magic.

 

Like this.

It should start to get thick and syrupy and absolutely scrumptious before the next step. The berries will be soft when you press them against the side with a spoon.

 

While your blackberry cobbler filling is cooking away, go ahead and roll out the dough for your crust.

I like to just roll mine out on the parchment paper that I wrapped it in for the freezer – there’s less mess that way.

Take one half of your dough and cut into 1/2″ wide strips. Then, cut again into about 1/2″ long pieces.

 

Now this is the twist in the recipe for Grandmother’s blackberry cobbler that I told you about.

Now just drop those little pieces of dough you cut up one at a time into the boiling blackberry dish.

This makes a delicious dumpling right in your blackberry cobbler that is out of this world.

 

Continue to cook, and stir gently until all your dough pieces have cooked in your blackberries.

Remove your blackberry cobbler pan from the heat and begin to place the second half of your dough in long strips along the top in a lattice pattern.

Place pats of butter on the strips of dough and lightly sprinkle with sugar.

Bake for about 20 minutes until the dough has lightly browned.

Southern Blackberry Cobbler Recipe - This blackberry cobbler makes a classic dessert. Including a lattice top and pastry dumplings, this blackberry cobbler is a favorite. // addapinch.com

Remove from the oven and allow to cool for at least 10 minutes before serving. I highly recommend grabbing your ice cream at this point and get ready with big ole scoops! 🙂

Southern Blackberry Cobbler Recipe - This blackberry cobbler makes a classic dessert. Including a lattice top and pastry dumplings, this blackberry cobbler is a favorite. // addapinch.com

Here’s Grandmother’s Blackberry Cobbler recipe.

Southern Blackberry Cobbler Recipe - This blackberry cobbler makes a classic dessert. Including a lattice top and pastry dumplings, this blackberry cobbler is a favorite. // addapinch.com
Yield: 10 servings

Southern Blackberry Cobbler

Total Time 1 hour
Prep Time 5 minutes
Cook Time 55 minutes

Southern Blackberry Cobbler Recipe - This blackberry cobbler makes a classic dessert. Including a lattice top and pastry dumplings, this blackberry cobbler is a favorite.

5 from 4 votes
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Ingredients

For the crust:

  • 2 cups all-purpose flour
  • 12 tablespoons butter
  • 1/2 cup ice water

For the cobbler:

  • 3 cups blackberries cleaned (about 24-ounces)
  • 1 1/2 cups sugar
  • 6 tablespoons butter
  • 1 1/2 cups water

Directions

For the cobbler crust:

  1. Chill mixing bowl and pastry cutter in freezer for about 15 minutes prior to making crust.
  2. Then, cut 12 tablespoons butter into flour with pastry cutter.
  3. Slowly incorporate ice water just until dough begins to form.
  4. Pour dough onto parchment paper, divide and quickly work into two flat discs.
  5. Wrap tightly and place in freezer to chill prior to using.

For the Cobbler:

  1. Combine berries, sugar, 6 tablespoons butter, and water in heavy bottomed pan.
  2. Bring to boil over medium heat and cook for 20 minutes. Berries will be soft when pressed against the side of the pan with a spoon. The blackberry mixture will also begin to thicken and become syrupy.

  3. Preheat oven to 425º F. 

  4. Remove pastry for cobbler crust from the freezer and roll.
  5. Cut 1/2" strips in both portions of the dough.
  6. In one half of the dough, cut strips again to form individual pieces for dumplings.
  7. Drop into boiling blackberries and occasionally stir gently to make sure all dumplings are cooked, about 7 minutes.

  8. Remove cobbler pan from heat and place second half of the dough in a lattice pattern on top of the blackberries.
  9. Place pieces of butter on top of lattice crust and sprinkle with sugar.
  10. Place into oven and bake for about 20 minutes or until crust is lightly browned.
  11. Remove from oven and allow to cool for at least 10 minutes before serving.
Nutrition Facts
Southern Blackberry Cobbler
Amount Per Serving
Calories 406 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 12g 60%
Cholesterol 54mg 18%
Sodium 183mg 8%
Potassium 100mg 3%
Total Carbohydrates 53g 18%
Dietary Fiber 2g 8%
Sugars 32g
Protein 3g 6%
Vitamin A 14.4%
Vitamin C 11%
Calcium 2.3%
Iron 7.9%
* Percent Daily Values are based on a 2000 calorie diet.

All images and text © Robyn Stone for Add a Pinch

Enjoy!
Robyn xo

From the Add a Pinch recipe archives. Originally published 2011.

62 comments on “Southern Blackberry Cobbler Recipe”

  1. We’ve been foraging blackberries all week long. It’s been a good experience for my ten year old nephew, seeing the berries growing on the old homeplace….then transformed into blackberry jelly and jam. I love blackberry cobbler too…and yours looks very tempting! Our cobblers were never that fancy, just rolled out dough on top with a few vents cut in….and we always made cobbler in an old iron skillet. Good memories….thanks for sharing!

  2. I’m not sure if I’ve ever had a single blackberry in my life. I really need to try them sometime. I always mean to grab items like that in the store but forget. BTW totally adore those cute dishes w/the handles!

    • I love, love love it, My mom use to put up 100 quarts, so we could have it through the winter months. I don’t know her recipe, because she passed. But I do love it.. Best thing, since clothes pins…

  3. Loved the peek down your memory lane. Your Gran’s blackberry cobbler is tantalizing to be sure! It looks delicious.

  4. YUMMY! I can’t imagine ever getting tired of cobblers like this. So comforting and the perfect dessert I think.

  5. I love blackberries! Believe it or not I’ve never had any type of cobbler. Have to try 🙂

  6. This looks even better than our just blackberries and dumplings or just blackberry cobbler. I never thought of combining the two methods. This is a must try for sure.

  7. I got a flat of blackberries on Friday and wasn’t quite sure what to do with them. This would have been perfect. (We ended up using half of them in a salad which I shared here, and the other half just tossed with balsamic and sugar and eaten plain. They were terrific.)

  8. OMG… your Gran’s cobbler is Aunt Vi’s cobbler! (She was the church deaconess) I have been searching for this kind of cobbler forever… thank you so much – and your Gran, too. It looks delicious, and your photos are awesome!

  9. Ohhh my goodness, ive never had a cobbler sadly 🙁 The crumble is the traditional fruity pud around here, but i would love to try one and, although ive seen a lot of lovely recipes, i cannot resist a family one especially when it looks as amaaazzinngg as this, and it has DUMPLINGS 🙂 haha that twist is one that cannot be beaten! I just checked the recipe again and cant believe how few ingredients and how straightforward it is, just wonderful, i really think i will give this a shot and will let you know how it goes when i do!

  10. absolute SWOON over the little dumplings!!

  11. We used to go blackberry picking too and I know what you mean by the thorns and the hot sun beating down. Somehow though, it all seemed worth it in the end – especially with a gorgeous dessert like this one!

  12. I didn’t go pick berries with my grandmother but my girls went with me when they were young. I’m hoping their memories equate like yours. A bit of a hassle, some thorns on the way but a fabulous prize at the end of that journey. Looks fabulous.

  13. Blackberry is my favorite cobbler. We had wild blackberries by our house when I was a kid. Miss those days of picking and eating:)

  14. I’ve been on a huge blackberry kick this summer. They do not grow in Wyoming and I miss them! I’ve never had a cobbler quite like this one, it looks divine!

  15. Oh Robyn , just look at that color! Blackberries are my FAVORITE summer berry and I just happen to be picking them off the fence today. YAY for timing! 😉

  16. Ooh, YUM. I love me a good cobbler! We have to bake together soon Robyn!

  17. This looks so delightful and what wonderful memories with your grandmother (minus the thorny bushes and heat)! I’ve never had blackberry cobbler, they weren’t very common where I grew up. It wasn’t until I was dating my husband and visiting his family when I was first introduced to wild blackberries. I was in awe that they grow like weeds in Western Washington. I’ll definitely have to try your recipe. 🙂

  18. What a great idea to add pieces of the dough to the blackberry filling. I keep leaving your site thinking I HAVE to make this recipe…but I’m telling ya…I HAVE to make this recipe!!

  19. Oh my goodness… I need to find some blackberries at the market this week. This recipe looks simply incredible!

  20. I love your life. That is all.

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  22. Love the idea of dumplings and cobbler top in this, and recipes with stories are always the best.

  23. Favorite cobbler fruit ever. So many memories! Love this, Robyn.

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  25. As with most of my family recipes, nothing is written down. Evidently we suffer from measure-deficit. For generations, we’ve operated with a pinch of this, a scooch of that, a dash, a pinch, a tad. So, last week when a friend ask for my grandmother’s stovetop blackberry cobbler recipe, I panicked. I was traveling and couldn’t belly up to the stove to make one and write down my measurements. So I Googled and found Granny’s method here. Thank you so much! My husband came home with two quarts of berries last night!

  26. So yummy! That’s just how my grandmother made her cobblers — dumplings in them and lattice top on them. In fact, I just pulled a muscadine cobbler out of my oven made just that way! I have never known anyone else to make them that way. Thanks for sharing yours!

  27. I just KNEW someone would know how and what a cobbler should be, look like and is!

    Forgive my extreme happiness please.

    You must understand how aggravated I get when someone says I made a cobbler only to see it is that mix of flour, sugar and milk. That is not a cobbler at all! To me it is a lazy dump of something. Is there a name for that besides ‘a cup, a cup, a cup’?

  28. Thank you, Thank you,and Thank you I have been searching for a great blackberry cobbler-mine is in the oven now this was easy.

  29. Thank you! Thank you! Thank you! I lost my (favorite) aunt many years ago, and sadly with her went many of her recipes. I have tried every cobbler recipe out there trying to duplicate hers. This is the closest I’ve ever come. When I was very young she helped raise me, as my mom worked a lot. I have loved to cook since I was small, and as much as she would shoo me away from the hot stove, I’d be dragging a chair to watch and help. The only difference I can tell, is that when the cobbler cooled a bit, she would pour some cream into the cracks and crevices of the lattice top, then put it into the fridge to cool. It made an impact on my memory, because the deep purple color would swirl with the cream, and make wonderful patterns. Sort of like spin art at the county fair :o)

    Anyway, thank you again for sharing this recipe. Shawna Lee

    Ps: I have the same memories of my mom making us go pick blackberries for hours upon hours upon hours! I was a kid, it probably was only a couple, but it felt like forever! Now, I wish I had my momma here. Such is life right?

  30. I pinned the cobbler on Pinterest

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  32. Hello, I love this recipe. I too grew up on these cobblers. My aunts could whip one up in the blink of an eye. I have one question. I couldn’t get my syrup to thicken. I’m guessing I need to cut back on the water?

    Thanks

  33. This sounds really great! I wanted to try it. One question:

    Do you use the same heavy bottom pan for the oven?

    Thank you!

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  35. Thank God for a wonderful Southern heritage. Found this recipe & website and was so pleased. Cobblers were a staple in my Mother and Grandmother’s kitchen…delicious! Their recipe is the same as this one. Thanks for sharing. If you are like me you feel so blessed to have been born in the South where cooking
    makes for delicious memories!

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  37. How long does the blackberry mixture cook on the stove? Your recipe states 1 1/2 cups of water, isthat correct? Seems to be taking a very long time. Not gettingbthick and syrupy. Going to have toadd cornstarch.

    • That is what the dough is for to thicken it.if you add corn starch you end up with a cake not a cobbler.

      • The biscuit dough sucks up some of the moisture. That way you don’t have a dry tasteless crust. For a little twist sprinkle with sugar and light cinnamon for the last 10 minutes of baking.

  38. Follow the recipe. most of it has to do with the dough and the way it sucks up the moister.If you add cornstarch there is no moister and flavor for the dough to suck up. You end up with a dry tasteless
    pie

  39. Can you use blueberries in place of blackberries?

  40. What size pan do you use to cook cobbler in oven?

    • You can use any medium sized, heavy bottomed pan that is stove and oven safe. I have photos of one of my round, stainless steel cobbler pans here if that helps you. Enjoy! Thanks!

  41. Can you freeze this? Before or after baking?

  42. The recipe calls for 12 tablespoons of butter, and then 6 tbsp. It goes into the crust, berry mixture and then on top, but doesn’t specify how much butter goes in each!?

  43. This is how my Granny made her cobblers and blackberry was always my favorite! I can’t wait to make this and the wild dew berries are in season ? I picked a basket a couple of days ago. My question is, can you make this same recipe to fit into a casserole rectangle pan, like a 9×13? Or would measurements be different?

    • Hi Anja!
      I’m sure those are fond memories of your grandmother’s cobbler – I know I cherish the memories of my grandmother’s cooking!
      I’m glad you are going to make this soon. I am not so sure about making it in casserole dish or 9×13 pan – especially since you are cooking the berries on the stove and adding some dumplings during that part before you ever put this in the oven.
      And if you did put it in the larger pan, I think you’d need to make more than one recipe, but I’ve never done that so can’t say exactly.
      I hope you enjoy it! Thanks! xo

  44. Would a Dutch oven pot work??

  45. Hi Robyn! Do you have a recipe for a blackberry pie? It is my mother in laws favorite and all of your recipes are sooo good!

  46. Hi Robyn, is there someway to make this in to a regular blackberry pie instead of a cobbler? Blackberry pie is my mother in laws favorite and I wanted to make one for her birthday in August. I’ve looked at other recipes but they don’t seem to have very good reviews and your recipes are always so good!

  47. Hi Robyn. Just made this cobbler and followed your recipe to a “t”. I used 3 cups of berries. It would never thicken. I was wondering if you meant to say “2-3 pounds of berries” instead of cups. I made your blackberry syrup a few weeks ago and it turned out great. Thanks! By the way, the taste is fabulous but I think it is blackberry soup with dumplings.

    • Hi Debbie,
      I’m sorry it didn’t thicken when you made it. The recipe is correct though. I’m not certain why it didn’t thicken, but it should be cooked over medium heat until it thickens. It should look similar to the photo in the post if that helps. Thanks so much, Debbie. xo

  48. I’ve been looking for a recipe like my mom’s for years; none of the new ones used a pastry crust only cake. I just finished teaching my oldest granddaughter how to make this cobbler. Love the idea of the dumplings. It’s cooking right now and the smell of blackberries is so heavenly. Thank you

    Rating: 5
    • Oh Ruththella, your comment brings back such wonderful memories for me! Those moments spent cooking alongside my mother and my grandmother were special times! I’m sure your granddaughter treasures this time with you as well.
      I hope you enjoy the cobbler and am so happy you stopped by to say hello! Thanks! xo

  49. I just made this recipe today with fresh blackberries I picked yesterday. This is amazing!!!!!!! I did have some trouble getting it to thicken but added a little cornstarch and it was great. Had some juice left and am freezing to make home made blackberry ice cream. Thank you for the wonderful story of your grandmother. A memory I wish I had with a grandmother. My grandchildren will have the memory though. Thanks again.

    • Aww, thanks so much for this sweet comment, Brenda! I’m so happy you enjoy the cobbler! I am sure that the memories you are making with your own grandchildren are treasures for all of you! xo

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