Old Fashioned
Blackberry Cobbler

Old Fashioned Blackberry Cobbler is one of the easiest desserts you can make.

It is scrumptious served with my fluffy, pure Homemade Whipped Cream.

This is an easy Old Fashioned Cobbler that tastes like my Mama made from my twin sister and my just-picked wild blackberries when I was growing up.

You will bring delicious food and pleasant memories of blackberry picking to your table, if you ever picked wild blackberries, making new memories for your family.

Old Fashioned Blackberry Cobbler Recipe

• 2 lbs. frozen whole, unsweetened blackberries
  
  
• 2/3 cup butter (1 1/3 sticks)
  
  
• 1 cup white granulated sugar
  
  
• 1 cup whole milk
  
  
• 1 teaspoon vanilla extract
  
  
• 1 1/2 cup unsifted self-rising flour
  
  
• 2 teaspoons white sugar (for sprinkling crust, optional)*
  
  
• Homemade Whipped Cream
  
  

Put frozen blackberries in a 3 qt. casserole dish or similar baking pan.Set aside.

Add butter, sugar, and milk in a medium size saucepan.

Heat on low heat, stirring until butter has melted and sugar has dissolved.

Remove from heat and stir in vanilla until well blended.

Dip out 1 cup of the milk mixture from the saucepan and pour it over the blackberries in a  casserole dish. Do Not Stir.

Add flour to milk in saucepan and stir gently with a whisk only until all lumps are gone. Do Not Over Beat.

Over beating a pie crust can cause it to be less tender because it activates the natural gluten of wheat.

Pour batter over blackberries in baking dish.

Bake in a preheated oven 350F. for 50-60 minutes minutes or until crust in lightly browned and done when tested.

To test crust for being done, gently lift up a little of the crust with the end of a knife or fork. You should not see any raw dough.

If the crust is done, remove cobbler from the oven onto a cooling rack.

Cover with a lid or lay a clean linen cloth over dish to let the steam slightly soften the crust, if you prefer a softer crust.

If you prefer a firmer crust do not cover while cooling.

Cool slightly if planning to serve hot, making sure it has cooled sufficiently to prevent burning.

*If choosing to add the extra sugar to top of crust, sprinkle it evenly on cobbler approximately 10-15 minutes before end of baking.

This will dissolve the sugar enough to adhere to the crust when serving.

Topping with fluffy, fresh and pure Homemade Whipped Cream is optional. but well worth the little time and effort.

Frozen and thawed commercial whipped cream may be served with it to save time.

This is also delicious with a dollop of vanilla or blackberry ice cream on top or as a side.

A glass of fresh, cold whole milk is the perfect beverage of choice for this delicious dessert.

It is interesting that Mama and everyone I knew who made this dessert when I was growing up called it Blackberry Pie.

Lots of "Pies" back then that were actually cobblers, were called pies.

Also, some Cobblers were called puddings in the Southern area where I lived.

That was probably because the cobblers were cooked in what was called a pudding pan.

Whatever name this Old Fashioned Blackberry Cobbler is called, it is YUMMY!

Blackberry History

When my twin sister, little brother and I were growing up in the 1940s and beyond, we lived on a farm far from other children to play with.

We spent a lot of our time picking wild berries, especially blackberries and dewberries so Mama could make cobblers and jellies or to can for the winter. 

Back then, what we know as cobblers today, were all called a pie or a pudding depending on how deep the baking pan was that it was cooked in. 

From what I read online about the wild blackberries and dewberries were different from my experience.

Our wild dewberries were large, plump and sweet and grew close to the grown.

Our wild blackberries were much smaller and not very sweet and their vines were very prickly.

It was a good thing that Mama kept plenty of sugar handy, except during the sugar rationing time in the 1940s.

I remember customers bringing in those sugar rationing books to Daddy's country store to purchase their allotted sugar.  

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