Nothing says summer like blackberries. We spent a lot of our childhood summers picking blackberries. As children, I remember going out in Grandma’s front yard to her blackberry bushes, and using our shirts as a carrying pouches and stuffing them (and our cheeks!) full of berries! As we grew older, we’d go out in the field, picking berries. Each year we’d try to beat the birds to them, so our harvest would be bigger.
Now, as an adult, we have TONS of blackberries all around our house, and we’re still trying to beat the birds to them! One of our favorite dishes to make with blackberries (and you’ll see some more as the summer goes along) is Classic Blackberry Cobbler. There are some recipes that should just stay classic and traditional, and this recipe is just that. It’s easy, and delicious. I’ve used this recipe for Classic Blackberry Cobbler many times, and it’s foolproof!
This recipe for Classic Blackberry Cobbler uses a homemade crust (that’s only four ingredients) but if you’re pressed for time you can use a store bought crust just as easily. Serve this cobbler warm, and with some vanilla ice cream or some whipped cream, and your family will love you. That’s pretty much a guarantee.
- 4 Cups fresh blackberries
- 1 cup sugar
- ½ cup flour
- Pinch of salt
- For the Crust:
- 1 cup flour
- ½ teaspoon salt
- 6 Tablespoons cold butter
- 3 Tablespoons cold water
- 2 Tablespoons sugar
- 1 teaspoon cinnamon
- Preheat the oven to 400.
- Start by making your dough.
- Combine the flour and salt together in a large mixing bowl.
- Add in the butter, and cut the mixture with a fork, until it begins to form gravel sized pieces.
- Add in the water a Tablespoon at a time, and mixing after each one, until the dough forms a soft, non-sticky consistency.
- Roll it out on a floured surface to ¼" thick.
- Sprinkle the dough with the sugar and cinnamon.
- In the same bowl your dough was in, combine your berries, flour, sugar, and salt,
- Mix them until the berries are coated. There will be some extra dry ingredients, but that's okay.
- Pour the berry mixture into a greased 9x9 baking pan.
- Cut the pie dough into 1"-2" squares and place them at random on top of the berries. Be sure to leave room for the steam to scape, or your dough will stay gooey.
- Bake at 400 for 35 minutes.
- Allow to cool for ten minutes before eating.
- Served best with vanilla ice cream.
If you liked this recipe, check out these other awesome summer desserts: