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This blackberry cobbler recipe makes an old-fashioned Southern Blackberry Cobbler recipe with a lattice top and pastry dumplings. Always 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. //

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. //

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.

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. //

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. //

Here’s my Grandmother’s Blackberry Cobbler recipe. I hope you love it as much as my family always does.

5 from 26 votes

Southern Blackberry Cobbler

Dessert 1 hr

Southern Blackberry Cobbler Recipe - This blackberry cobbler makes a classic dessert. Including a lattice top and pastry dumplings, this blackberry cobbler is a favorite. //
Prep Time 5 mins
Cook Time 55 mins
Servings 10 servings
Course Dessert
Cuisine American
Author Robyn Stone | Add a Pinch
This blackberry cobbler recipe makes an old-fashioned Southern Blackberry Cobbler recipe with a lattice top and pastry dumplings. Always a favorite!


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


For the cobbler crust:

  • Chill mixing bowl and pastry cutter in freezer for about 15 minutes prior to making crust.
  • Cut the butter called for in the crust into the flour with a pastry cutter. Slowly incorporate ice water just until the dough begins to form.
  • Pour dough onto parchment paper, divide and quickly work into two flat discs. Wrap tightly and place in the freezer to chill prior to using.

For the Cobbler:

  • Combine berries, sugar, butter, and water in a heavy-bottomed pan.
  • 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.
  • Preheat oven to 425º F. 
  • Remove pastry for cobbler crust from the freezer and roll. Cut 1/2" strips in both portions of the dough.
  • In one half of the dough, cut strips again to form individual pieces for dumplings.
  • Drop the dough pieces into boiling blackberries and occasionally stir gently to make sure all dumplings are cooked, about 7 minutes.
  • Remove cobbler pan from heat and place the second half of the dough in a lattice pattern on top of the blackberries. Place pieces of butter on top of the lattice crust and sprinkle with sugar.
  • Place into oven and bake for about 20 minutes or until crust is lightly browned.
  • Remove from oven and allow to cool for at least 10 minutes before serving.

Nutritional Information

Calories: 406kcal | Carbohydrates: 53g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 54mg | Sodium: 183mg | Potassium: 100mg | Fiber: 2g | Sugar: 32g | Vitamin A: 720IU | Vitamin C: 9.1mg | Calcium: 23mg | Iron: 1.4mg

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

Pies / Tarts / Cobblers Recipes

Robyn Stone

Robyn Stone is a wife, mom, blogger, recipe developer, and cookbook author. Welcome to Add a Pinch where I share thousands of delicious, tested and perfected easy recipes that the whole family will love.

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Recipe Review


  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!

    1. 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. 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.

  6. 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.)

  7. 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!

  8. 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!

  9. 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!

  10. 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.

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

  12. 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!

  13. 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! 😉

  14. 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. 🙂

  15. 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!!

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

  17. 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!

  18. 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!

  19. 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’?

  20. 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.

  21. 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?

  22. 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?


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

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

    Thank you!

  24. 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!

  25. 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.

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

    2. 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.

  26. 5 stars
    I am in dire need of immediate assistance! Approximately a week and a half ago I cooked up my Beautiful Blackberries in a stainless steel pot. I was about to make my dough when I received news that one of my very closest friends had suddenly and unexpectedly passed away from a massive brain bleed! I stuck my pot of COOKED BERRIES info the Fridge (still in stainless steel pot). They have been there for about 9 days.. Do you think they are OK to use? PLEASE HELP!!! ASAP!

  27. 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

    1. 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!

  28. 5 stars
    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!?

    1. I would imagine the 12 table spoons is for the crust and last of the butter is for the berries.

    2. Thanks Angie! I’ve updated the recipe to be more clear. I appreciate your comment! xo

  29. 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?

    1. 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

    2. 5 stars
      I have and you double the recipe and then I place strips on top and bake. Yum!!!!

  30. 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!

  31. 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!

  32. 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.

    1. 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

  33. 5 stars
    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

    1. 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

  34. 5 stars
    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.

    1. 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

    1. Wonderful to hear that you enjoyed it, Sofia! I’m such a fan of the dumplings in this cobbler!!! Thanks so much! xo

  35. 5 stars
    I made your cobbler according to your directions and it is perfectly wonderful!  Thanks for sharing your recipe!  I may try it with apples next!

    1. So glad you enjoyed it Donna! We sure love that dessert at my house! Thanks! xo

  36. 5 stars
    Thank you for posting this! I’m much older than you (soon to be 81) but memories of berry picking & cooking with grandmothers are about the same in different generations! I have no idea about your grandmother but “mama” had no written recipes, nor did my aunts & in a lot of instances I don’t either, it’s a “pinch” of this and a “dab” of that but it always comes out delicious! I think one of my best duplicates of one of mama’s recipes was her pear & pineapple preserves! I was once blessed with a bushel basket piled high with fresh pears & that year everybody & their brother received a pint of homemade pear & pineapple preserves! I really ♥ your blog, keep your delicious recipes coming!

    1. What a special message, Margo! Those peach & pineapple preserves sound so delicious!!! You bring so many memories to mind!
      Thank you so much for this sweet comment – I hope you continue to enjoy the recipes! xo

    1. 5 stars
      Sorry, I thought the other review didn’t make it through.  I guess I liked it so much, I gave it ten stars!  

  37. This a great and simple recipe to make it even easier I just use the pre made pie crust it’s just as good!

  38. 5 stars
    The best blackberry cobbler I’ve ever made! I almost didn’t do the “dumplings” but I’m so glad I did! Yummo!! Thank you! 

  39. I don’t know if the amount of water (1 1/2 cups) worked for anyone else but it made the cobbler WAY too runny. I even went back and doubled the amount of blackberries but still too much liquid. The flavor was good but that’s after discarding about 1 cup of liquid.

    1. I’m sorry your cobbler seemed to have too much water. I’ve cooked this many, many times and not had an issue with it having too much water. The cobbler mixture should thicken when cooked at the temp and time in the recipe instructions. Hope this helps. I’m glad you enjoyed the flavor though. Thanks!

    2. 5 stars
      Hey Ann! I thought the same initially but I let mine just keep on cooking. It took an extra 5 minutes plus the 7 minutes after adding the dumplings and it turned out perfect!

  40. This looks delicious, and I want to make it; however, I have a question. The text says use the peach cobbler crust but the crust recipe for the blackberry cobbler is different from the peach crust.

    Which should I use?

  41. This is the way my grandmother made cobblers. I am so glad someone else out there knows the traditional southern method for making cobbler. Most of my friends think the cup of sugar, cup of flour, and cup of milk is a traditional cobbler it is good, but not as delicious as the traditional method. Thank You for posting.

  42. 5 stars
    My first swing at this yesterday…and knocked it out of the park! My husband absolutely loved it! He said it was better than his mom omg! I love love love this recipe!

    1. I’m so happy to hear that you enjoyed it, Tee! What a compliment from your husband!!! Thank you so much for letting me know you enjoyed it! xo

  43. 5 stars
    This is right up the Southern husband’s alley…and in a couple of weeks we will be up at the Vermont cabin which has TONS of blackberry bushes.  🙂 xoxo

  44. 5 stars
    I loved this cobbler. My sister doesn’t bake that much and she killed it. She used the premade pie dough and it came out wonderful. I’m home visiting my mom and family in Oregon, but when I get back home to Maryland I’m going to make this cobbler for my husband and kids, I know they’ll love it as much as I do. This us my new cobbler recipe. Thanks you for this recipe

    1. 5 stars
      My daughter made this for me for my birthday. I had wanted something like my grandma made and this was AT LEAST as good, if not better, then anything in my memory! Every single bite tastes like heaven to me. Thank you for making this recipe public!

    2. Joy,
      Thank you so much for this comment. I’m so happy to bring back memories of great food, especially from a mother or grandmother! Happy Birthday! xo

    3. This is so close to my mom’s recipe. She would make a crust over the whole pie and bake it she also put pats of butter on the crust before bakeing. Once that crust was golden brown she removed it from the oven and pushed it down into the juice of the pie. She did this and couple more times and I could hardly wait for her to finish. I like my cobler hot as soon as it cooled down I would have a small bowl. That cobler made my day. I’m going to try your receipt and add lots of dumpling. It’s my favorite part. Thank you so much for sharing this. I to spent hours in the hot wood picking blackberries. And yes we all got red bugs. Lol

    4. Thanks, Debbie, I’m so happy this cobbler brought back sweet memories of your mom. I think of my grandmother every time I make this. xo

  45. I’m gonna give this a try for my husband. Hope I can get it close to his mother’s. What kind of pan do you use? Not sure what a heavy bottom pan that goes from stove top to oven.

    1. Hi Kay,
      You can use a variety of pans that work on stove and in oven.
      I use a few different pans – I have my grandmother’s cobbler pan that I love to use at times. I also use some of my other cookware pieces – some stainless and some enamel coated cast iron pans like Le Creuset. I show several pictures in my post and you can see some of the different pans I use.
      I hope this helps and that you enjoy the cobbler! xo

  46. 5 stars
    I love love love this. Only thing I did different, I used  refrigerator Pie Crust to make my dumplins and my Lattice. I also used frozen berries.  I have used mixed berries, just blackberries and etc. They all turned out wonderful. I didn’t have to thaw out my berries either. 
    Did I mention that I love it??  


  47. I love blackberry cobbler, but have never made it myself. This recipe looks delicious, but I’m hesitant about the pans- I don’t have pans like these— can I cook filling in saucepan and pour/bake in a glass pie pan, or no?

    1. Hi Jennifer,
      You can make the cobbler in a skillet or a cobbler pan (like the old one passed down from my Grandmother that I show in the photos too).
      I show both a skillet and this cobbler pan to show that it works great in either. I hope you enjoy the cobbler! It’s delicious! xo

  48. This is the closest recipe to my mother’s, grandmothers and great grandmothers, with one exception. When rolling out the dough, we cut in strips and put them on a baking tray and baked them in the oven until light brown. Then we layered them in the baking dish, altering the the strips then the blackberries. Then making the crisscrossing design on the top. And putting butter and sugar on and then bake. It wasn’t mushy like dumplings, but had a nice texture.

  49. Would this work with pillsberry dough? I’d love to try it. My aunt used pillsberry dough to make her blackberry cobbler and I liked hers but I want to try it with this recipe. It seems so much sweeter!

    1. Randa,
      I’ve never used Pillsbury dough in my cobblers. If you try the dough in my recipe, I think you will find it really easy to make.

  50. 5 stars
    Loved this recipe!!  If my filling is too thin I add a bit of cornstarch mixed with water into a thick paste.  Excellent flavor and texture!!

  51. Wonderful classic recipe, having the dumplings in the filling is really special and yummy. This is a keeper for sure, thank you

    1. Thanks so much, Mary. This is the way my grandmother and mother always made their cobblers. I’m so happy you like it this way, too.

  52. Very good recipe! Used my home grown berries. I’ve even used a store bought pie crust and it’s still delicious!

    1. How lucky you are to have your own berries, Jeannie. I’m so glad you liked the cobbler.

  53. 5 stars
    Since butter burns at 400 degrees, I used bits of margarine on the top lattice. This is so mindful of my Granny’s recipe that I must give it five delicious stars!

    1. Thanks, Marie. I’m glad this cobbler reminds you of your Granny’s recipe. I remember my Grandmother Verdie every time I make this recipe. This is exactly the way she always made it. I haven’t had a problem with the small pieces of butter on top of the crust for this pie burning.

  54. 5 stars
    This is a very easy, delicious cobbler. I did run into a couple of issues. My blackberries I had picked from our pasture were the biggest, juiciest ever. My first cobbler turned into blackberry soup, but was delicious served over biscuits. My crust sank and any attempt to put butter or sugar on it failed. The next day I tried again, reducing the water to 1 cup. I also put butter and sugar on the crust BEFORE I cut it. Perfect! . If you think you might have really juicy berries you might want to start out with less water or have corn starch ready to thicken the filling. Thank you for sharing your family recipe!

    1. Nanette, I’m glad your second try was a success. I always put the butter and sugar on the lattice crust and bake it for about 20 minutes.

  55. OMG! This is exactly how my grandma made her peach cobbler. Of course, nothing was written down. When I tried to write it down, she got nervous. I have been looking for years for this recipe. Thank you so much..

    1. Donna, I was lucky that my grandmother wrote her recipes down for us and taught us how to make them. I’m glad you found this so now you can make your cobblers like your grandmother’s. xo

  56. This tastes just like my Mom’s. She passed a few years ago, and I’ve been missing her and all of the wonderful southern food she made. Thanks for the recipe. You don’t happen to have a recipe for fried pies do you? 🙂

  57. 5 stars
    I simply will not make a blackberry pie any other way! When you cook the blackberries on the stove stop first, instead of just mixing all the Dry ingredients together and piling them in the pan to cook, it turns out 110% BETTER!!

    1. Thanks, Kayla. This is the way my grandmother always made this pie so it has been a favorite since I as a little girl.

    1. Yes, Sharon, you can use frozen berries. Do not thaw. Just use them the same as listed in recipe.

    1. Thanks, Cindy. I’m so happy you love this cobbler. It is a family favorite of ours.

    1. You really need the dumplings for this recipe, Jennifer. The cobbler would be too soupy without them.

  58. This recipe is the best. It will always be my go to cobbler recipe. I doubled it and made it for our supper club and everyone kept going back to this. Thanks for sharing this recipe. ⭐️⭐️⭐️⭐️⭐️

  59. 5 stars
    I was so excited to have read this post because I was just telling my husband how we picked blackberries for “free” that grew wild on the banks of ditches and everywhere in the South and how we dressed in long sleeves and gloves and carried buckets of berries to can and make the blackberry cobbler exactly the way you described. It was such a pleasure reading this. It took me way back as we sit here in black berries from the grocery store.

    1. Lorraine, it’s great to hear that you had similar experiences picking blackberries as I did qs a young girl. Those were such great tasting blackberries!

  60. This is exactly the cobbler my mother and grandmothers made. It is fantastic with blackberries, but works with any fruit. To my thinking, so much better than the bisquick variety.

    1. Thanks, Priscilla. This is the way my mother and grandmother always made their cobblers, too. They knew the best way to make them, didn’t they?

  61. 5 stars
    Thanks for sharing the blackberry cobbler receipt, brought back memories on how my grandmother would make it, I lost all hers and my recipes during the hurricane…I made two so far and I can honestly say yours was the best…🙂

    1. Thanks so much, Darla. I love that this recipe brought back memories of your grandmother. I always think of mine every time I make this cobbler.