Sunday, May 16, 2010

Blackberry Cobbler

My sister, my Dad, me (at the bottom), and my Mom.

My mom makes a really good cobbler and has just the right dish to bake it in, a clear glass casserole dish with a glass lid (probably Pyrex). 360 degrees of goodness visible to the naked eye. Cobbler layers cooked to perfection; berries or peaches, a fruit sauce, topped off with crunchy sweet biscuits. My mom has type 1 Diabetes which means she didn't go crazy with desserts, but she's a good cook, and when she makes, them they're good.

My family stopped on a quiet road in Oregon while on a family road trip to pick blackberries and put them on our cereal; Kellog's breakfast boxes my mom would pack for our road trips. My dad would take his pocket knife and cut open the box and we'd pour the milk right in. Those blackberries were so sweet and good! I tried picking one years later while walking from an Oregon beach to a lighthouse and that little dude was so sour, sea-salt in the air? Maybe it wasn't really ripe. Woah! Fast forward again a few years and I tried the Pioneer Woman's Blackberry Cobbler recipe and it was indeed good, so why was I still looking for a recipe? Good question, but I think I have found the recipe I'm going to stick to. Here are the photos, the recipe is at the bottom.
Indiana Blackberry Cobbler 
1 cup flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter
1/4 cup milk
1 egg
4 cups blackberries (1 only had 2 C so I used blueberries for the remaining 2 C)
2 tablespoons cornstarch
1 cup sugar
2 tablespoons butter

Combine flour,sugar,baking powder & salt, then cut in 1/4 cup butter till mixture resembles coarse crumbs.
In another bowl combine milk and slightly beaten egg. and add all at once to dry ingredients, stirring just to moisten.
Combine juice from berries with water to make 1 cup liquid.
In a medium saucepan, combine berry juice,cornstarch and sugar; cook till thickened then add berries and butter and cook till hot.
Pour filling into a buttered 8" square baking dish and immediately spoon on biscuit topper in 6 mounds. (I sprinkled the tops of the biscuits with sugar.)
Bake at 400 degrees for 20-25 minutes.

Recipe Source: Recipe Zaar Indiana Blackberry Cobbler by BakinBaby


  1. what a cute blog! and mmmm on the blackberries! I vaguely remember that...isn't it funny the things that stand out in our memories? I sure remember the cereal boxes! lol keep up the good work! Very good stuff!

  2. I found your blog a few weeks ago and I love it! At that time I had a bunch of blackberries that I needed to use and I made this cobbler with my daughter (who is almost 5). It is so good and makes great leftovers, I had to pace myself. I want to make it again but this time printing out the recipe so I don't have to keep running up and down the stairs to look at the computer. My question the recipe it says to take the juice from the berries and mix with water. Do you smash down the blackberries to make the juice? Thanks again for a wonderful blog.

  3. Hi Robin! So glad you're enjoying the blog! I'm glad you're having fun cooking with your daughter too! As far as taking the juice from the berries I followed the advice from Andi (who left a comment on the original recipe at: If you're using frozen berries let them de-thaw in a colander and catch the berry juice in a bowl as the berries de-thaw. Hope that helps! :)



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