Total Time
40mins
Prep 10 mins
Cook 30 mins

This recipe reminds me of when I was a little girl and mom and I would go blackberry picking. She was very allergic to poison ivy, so we stopped going after a couple of years; however, we still were (and are) treated to her awesome blackberry pie!!! It really reminds me of summer holidays, especially the 4th of July. Oh, and that's my sister reviewing this recipe--she's a snot, and also 9 years younger than me, so she doesn't REMEMBER blackberry picking with mom! *sticks out tongue* LOL

Ingredients Nutrition

Directions

  1. Combine the first 4 ingredients of the filling and spoon into a 9 inch square pan.
  2. OPTIONAL: You may add a bit of vanilla or almond extract, if you wish.
  3. Nutmeg is also good.
  4. Prepare crust (recipe follows) and spoon 9 mounds over the blackberries.
  5. OPTIONAL: You may sprinkle the top with flaked almonds or chopped pecans.
  6. Brush with butter and sprinkle with sugar.
  7. Bake, uncovered in a preheated 425 degree oven for 30 minutes until browned and bubbly.
  8. FOR CRUST: Combine first 5 crust ingredients, cut in shortening with pastry blender until mixture is crumbly.
  9. Stir in whipping cream and buttermilk just until it is blended.
  10. NOTE: You may add other fruit to vary your cobbler; try adding a few cherries, blueberries, raspberries or cranberries.
  11. Also good for nectarines or peaches!
Most Helpful

Great cobbler recipe! Perfect to bring to family reunions! Everyone loved it, even my sister who lies about blackberry picking with Mom!

quizzail December 07, 2005