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I’m originally from the Pacific Northwest where blackberries are plentiful and free.  My very first memory of blackberry cobbler was from kindergarten.  My class went picking on the grounds of the school and then we baked the freshly picked berries into a cobbler.  The dessert was just berries mixed with sugar and a biscuit crust on top.  To this day, this particular dessert is my first thought when I hear the word cobbler.

Now that the days are getting longer and the sun is peaking out, I am hungry, hungry I tell you, for the tastes of Summer.  And while its true that my mystical memory cobbler from 35 years ago may be the best that I have ever eaten, this berry cobbler is a close second.  The contrast of the tangy and the sweet that are present in the berries is reflected in the dish overall.  I prefer to make it on the tart side, but if you like it sweeter, use switch out some of the raspberries for more blackberries or use all blackberries or just add more sugar to the berries or just serve with a big scoop of sweet vanilla on top. So many options.

Blackberry Raspberry Cobbler
Adapted from a recipe by Pioneer Woman

Print-Friendly Recipe

  • 6 cups blackberries, fresh or fully defrosted frozen (see Note)
  • 2 cups raspberries, fresh or fully defrosted frozen
  • 3/4 cup sugar, divided
  • 1 tablespoon lemon juice
  • zest of half a lemon
  • 2 cups plus 2 tablespoons flour
  • ¼ teaspoons kosher salt
  • 1 tablespoon baking powder
  • 5 tablespoons Crisco
  • 5 tablespoons Butter
  • 1 egg
  • ½ cup whole milk

BLACKBERRIES…FRESH VS. FROZEN:  If you have access to freshly picked blackberries, I am envious.  If you don’t, feel free to use the frozen for this dessert.  Blackberries do not travel or age well.  This time, I used fresh because the packaging claimed the berries had been packed the day before (how is that even possible?).  They baked up into a very tasty dessert.  But generally, short of picking the berries yourself, I recommend you use frozen.

Preheat oven to 425 degrees. Combine blackberries, raspberries, ½ cup sugar, lemon juice, lemon zest and 2 tablespoons flour in a mixing bowl.

Stir and spread out in a buttered casserole dish.

In a separate bowl mix two cups flour, kosher salt, baking powder, and 1 tablespoon sugar. Add shortening and butter and work mixture together with a pastry blender, two knives (or your fingers) until the mixture is coarse. Measure ½ cup milk, add an egg, and mix together. Pour into flour mixture, stirring as you go.  Mix until this just holds together and the liquid is fully absorbed into the dry.  Congrats, you essentially just made biscuits.

Take clumps of dough and place them on top of the blackberries. Lightly flatten dough with your fingertips.  Be sure to make the topping relatively thin.  If it’s too thick, it will be a little raw on the top.  The topping will look very rustic.  Sprinkle with 3 tablespoons of sugar.

Bake until golden, about 30 minutes, perhaps a few minutes longer if your berries were very cold.

Best served warm with a scoop of ice cream.  This reheats very well.  Makes a good breakfast too.

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