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I have to say, we thought we were in heaven. This cobbler was as good or better than any my mother or grandmother used to make. My DH was frothing at the mouth. Many thanks for an incredible recipe.

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Sunflower June 17, 2002

I added a little cinnamon and lemon zest to the berries for a little extra flavor. Very good.

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oldgolfbag July 15, 2010

I was afraid that the batter would come out too cakey but the consistency was kind of like a biscuit which isn't bad. It's very good when served warm with a scoop of vanilla ice cream.

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chicbunny May 23, 2010

I made this to take to a friends house for dinner. I doubled the recipe and used 1 and 1/2 cups of sugar. I placed in a 9x13 cake pan and the cobbler baked up perfectly. We served this with ice cream and was devoured by everyone,with no leftovers. This is now our favorite cobbler recipe.

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chris_tam August 14, 2009

I'm not really a cobbler person, but this was delicious! I baked it in over-sized muffin tins to make 6 mini cobblers that were so buttery and delicious (double lined so it wouldn't tear or leak through)! I cooked it for about 33 minutes (I checked after 25 and it wasn't quite ready). I probably left the berries in the sugar for a little longer than 20 minutes and there was plenty of syrup. SO GOOD straight out of the oven, I'll probably microwave the 2 that are left before eating.

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mmwfy May 26, 2013

Good and Easy!! I often use this with one can of pie filling--blackberry, cherry, peach, blueberry, etc. and don't need all the sugar. We eat it topped with ice cream or milk. Thanks for posting. I love quick recipes that are so tasty!

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Mountainbaby June 13, 2012

1/15/12 I made this using a marionberry pie filling and it turned out great. Just take care not to add to many dollops of your filling. I will make again with fresh berries next time. Just delicious with a scoop of ice cream. 1/22/12 I made in ramekins and they were just as yummy! I used 1/3 C per ramekin. A little more will work to fill the cups more. Baking time: 30-35 mins. Perfect for dinner guests.

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Chicagoland Chef du Jour January 22, 2012

We loved this recipe!, I read some people were having trouble with not having syrup in the finished product and wanted to make a suggestion. When you scatter berries you are also to include all the just that was in the bowl thats what makes the syrup. If berries aren't giving much off microwave them or let them sit longer,,,,hope this might help some.

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mkprice10 November 24, 2011

I mixed my blackberries with the sugar and put them in the microwave for 2-3 minutes, and that produced the specified juice in a shorter amount of time. This recipe is what my husband (born & raised in the South) thinks of when someone says, "Blackberry Cobbler." He enjoyed it. I took it to a church lunch. People ate it but it was passed over by quite a few people. I thought it was easy to make and tasted okay.

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ShaGun July 16, 2011

I've rated this once before, but just wanted to update! I have successfully used this for Peaches, Mangos, and Rhubarb as well. The peaches were good as is, the Mangos needed some spice so I added ground ginger to the batter and pureed ginger to the mango sugar mixture. Rhubarb is not very sweet so I used the max sugar and added a half cup to the batter, in fact I could have used more sugar in Rhubarb cobbler! thanks for posting ratherbeswimmin!

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Bernbaby June 12, 2011
Blackberry Cobbler