Recipe For Blackberry Cobbler.

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We know what you’re thinking. Blackberries are not in season! You’re right, the season is typically June-October (in some cases). But it’s never too early to start thinking about blackberry cobbler. So, here’s a recipe just in case you happen across some. Nothing better than some blackberry cobbler a la mode! Helps us conjure up images of summer.


2 1/2 cups fresh or frozen (thawed and drained) blackberries (do not use blueberries)
1 cup sugar
1 cup Gold Medal™ all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup butter, melted
Cream, whipped cream or ice cream, if desired


  • In medium bowl, stir together blackberries and sugar. Let stand about 20 minutes or until fruit syrup forms. Heat oven to 375°F.
  • In large bowl, stir together flour, baking powder, salt and milk. Stir in melted butter until blended. Spread in ungreased 8-inch square pan. Spoon blackberry mixture over batter.
  • Bake 45 to 55 minutes or until dough rises and is golden. Serve warm with cream.

Expert Tips

  • A basic cobbler dough, which is like a drop biscuit, should be mixed with a light hand so it will rise up through the berry mixture and have a light texture. Mix just until the dry ingredients are moistened.
  • Add 3/4 teaspoon of a blend of warm baking spices—cinnamon, ginger, nutmeg, or cardamom—to the cobbler dry ingredients to add an aromatic edge. And a small spoonful of pure vanilla stirred into the berries will enhance their natural sweetness and allow you to reduce the amount of sugar used if you’d like.
  • A mash-up of summer berries can take a basic cobbler beyond an everyday dessert. Mix up your own favorite combo of blackberries, raspberries, blueberries, even garden currants or wild Marion or boysenberries.
  • Tossing blackberries and blueberries together with some honey is both beautiful and delicious. Try them spooned over the basic cobbler dough, topped with a generous sprinkle of granulated sugar mixed with grated lime zest before baking.
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