Community Pick
Old Fashion Berry Cobbler

photo by hello.twobites



- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 1 cup granulated sugar
- 4 tablespoons butter
- 1 cup milk
- 2 cups flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 3 cups marionberries (Berries can be frozen, just add 3-5 minutes more cooking time) or 3 cups your favorite type berries (Berries can be frozen, just add 3-5 minutes more cooking time)
- 1 1⁄2 cups granulated sugar
- 3 tablespoons butter
- 2 1⁄2 cups boiling water
directions
- Cream butter and sugar together, then add milk on slow speed.
- Sift dry ingredients together and add to wet a couple of tablespoon at a time, until smooth.
- Batter should be very thick paste, turn out into greased 13 x 9 x 2 inch pan, put berries on top of batter, sprinkle with remaining 1 1/2 cups sugar, and pour 2 1/2 cups boiling water over top, dot with remaining 3 tbsp butter.
- Bake at 425°F for 30 minutes or until golden brown.
Questions & Replies

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Reviews
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I baked the cobbler this morning for tonight's dessert, but I may have to make another one by then, I had to have a taste, the BH had to have a taste, and before we knew it, we had cobbler for breakfast and it's half gone! Berries aren't in season here, and I used frozen blueberries. I also used soymilk so the dessert wouldn't be dairy. With a dash of vanilla thrown in this is a dessert worth handing down to deserving generations!
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Excellant cobbler dolittle57!!It was a big hit, I cut the recipe to half, there were just 4 of us, also cut back on the sugar, we like our berries a little tart. Probably because I used a deeper dish, I had to cook it longer, about 20 minutes more. But no matter it was delicious! and will do it again. Thanks for sharing a good recipe.
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My family really enjoyed this sweet, buttery cobbler. The cake portion was neither too dense nor too light. I did feel that the fruit was a bit soupy when I made this the first time so I reduced the water by 1/2 cup in my second attempt and was much happier with the results. I used frozen blueberries, and thus, had to add several minutes to my cooking time. Comfort food is what comes to mind when I think of this recipe. I can't wait to try this with other types of berries. Thanks for posting your recipe!!!!!
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Tweaks
RECIPE SUBMITTED BY
Dolittle57
United States
I am currently the sous chef at Mammoth Hot Springs in Yellowstone National Park. I have 28 years food service industry experience, and formal culinary training from Western Culinary Institute in Portland, Oregon.
I am 44 years old and single. My passions are cooking, cooking and cooking, maybe that's why I'm still single, lol, just kidding. Very demanding field of work but I love it so.