Old Fashioned Blackberry Cobbler
Prep Time
30-40m
Bake Time
45m
Yields
6 ServingsAbout this Recipe
Nothing says southern like a big gooey Blackberry Cobbler! These scrumptious mini cobblers are bursting with berries and surrounded in layers of crispy, flaky crust.
Old Fashioned Blackberry Cobbler
Prep Time
30-40mBake Time
45mYields
6 ServingsAbout this Recipe
Nothing says southern like a big gooey Blackberry Cobbler! These scrumptious mini cobblers are bursting with berries and surrounded in layers of crispy, flaky crust.
This is a Heritage Recipe
Heritage recipes are culinary treasures passed down through generations, capturing the warmth of family. These time-honored dishes from our bakers are a delicious way to connect with our roots and uphold traditions.
“This was a favorite dessert served after Sunday meals with the whole family. The crust was so good!”
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Ingredients
Crust
- 3 cups all-purpose flour*
- 1 cup unsalted butter, cold
- 2 teaspoons salt
- 3-4 tablespoons ice-cold water
Filling
- 4 cups blackberries, fresh or frozen; rinsed
- 1 cup Crystal Sugar Extra Fine Granulated Sugar
- 1 tablespoon all-purpose flour
- 2 tablespoons water
- 1/2 cup unsalted butter, melted
- 1 tablespoon unsalted butter, cold
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Instructions
- Pre-heat oven to 350°F.
- To make pastry dough, add flour, butter, and salt to bowl of food processor. Pulse using dough setting until dough becomes size of an M&M. Start adding water a tablespoon at a time, pulsing between each addition, until dough shapes into a ball.
- Dust a flat surface with flour. Place dough on flat surface and coat dough, hands and rolling pin with flour. Roll flat. This recipe makes 3 pie crusts.
- In a medium bowl, add blackberries and sprinkle with sugar. In a measuring cup, combine flour and water and stir until flour is dissolved. Pour over berries. Add melted butter to berry mixture and fold in gently to coat well.
- Grease 6 ramekin bowls with butter. Spoon berries and juice into bowls, leaving room for pastry. Roll out pastry dough to cover each bowl, leaving enough dough to overlap and seal each ramekin. Press edges with fork and cut slits in top of each to allow steam to escape. Slice tablespoon of cold butter into six pieces and place inside slit of each cobbler.
- Place ramekins on lined cookie sheet. Bake for 45 minutes or until crust is golden brown.
- Let cool and serve warm with ice cream.
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Old Fashioned Blackberry Cobbler
Prep Time
30-40mBake Time
45mYields
6 ServingsAbout this Recipe
Nothing says southern like a big gooey Blackberry Cobbler! These scrumptious mini cobblers are bursting with berries and surrounded in layers of crispy, flaky crust.
Ingredients
Crust
- 3 cups all-purpose flour*
- 1 cup unsalted butter, cold
- 2 teaspoons salt
- 3-4 tablespoons ice-cold water
Filling
- 4 cups blackberries, fresh or frozen; rinsed
- 1 cup Crystal Sugar Extra Fine Granulated Sugar
- 1 tablespoon all-purpose flour
- 2 tablespoons water
- 1/2 cup unsalted butter, melted
- 1 tablespoon unsalted butter, cold
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Instructions
- Pre-heat oven to 350°F.
- To make pastry dough, add flour, butter, and salt to bowl of food processor. Pulse using dough setting until dough becomes size of an M&M. Start adding water a tablespoon at a time, pulsing between each addition, until dough shapes into a ball.
- Dust a flat surface with flour. Place dough on flat surface and coat dough, hands and rolling pin with flour. Roll flat. This recipe makes 3 pie crusts.
- In a medium bowl, add blackberries and sprinkle with sugar. In a measuring cup, combine flour and water and stir until flour is dissolved. Pour over berries. Add melted butter to berry mixture and fold in gently to coat well.
- Grease 6 ramekin bowls with butter. Spoon berries and juice into bowls, leaving room for pastry. Roll out pastry dough to cover each bowl, leaving enough dough to overlap and seal each ramekin. Press edges with fork and cut slits in top of each to allow steam to escape. Slice tablespoon of cold butter into six pieces and place inside slit of each cobbler.
- Place ramekins on lined cookie sheet. Bake for 45 minutes or until crust is golden brown.
- Let cool and serve warm with ice cream.