So, today is officially the first day of Summer. But, I beg to differ with that meteorological designation because we’ve been living in the blast furnace known as Summer down here in the South for weeks. I think I heard on TV this morning that today will be the 30th day in a row the temp has been above 90 degrees. And I’ll admit, the heat is just part of living in the South – it comes with the territory. But usually we’re farther into July before we see temps like this. Whew… it’s just hot.
One good thing about the arrival of the warmer weather is the plethora of Farmer’s Markets that pop up. And I do LOVE a farmer’s market. On my most recent trip I scored fresh okra, peaches, corn, new potatoes, and some of the biggest, most beautiful blackberries I’ve ever seen. I snatched them up and knew that a blackberry cobbler was in my future.
So here’s my take on blackberry cobbler… I reminds me so much of going to pick blackberries along the roadside with my grandparents when I was a kid. We’d wash them up and my grandmother would quickly turn out a delicious cobbler, served, of course, with vanilla ice cream! Yum!
- 1 cup self rising flour
- 1 cup sugar
- 1 cup milk
- 1/2 cup butter (1 stick)
- 2 cups fresh blackberries
Directions
- Preheat oven to 350 degrees F. Combine flour and sugar in a large bowl.
- Stir in milk and mix well.
- Stir in melted butter.
- Pour mixture into a buttered or greased 8×8 baking dish.
- Wash blackberries thoroughly and drop into batter in dish.
- I also like to sprinkle a little more sugar on top before putting it in the oven.
- Bake for 1 hour.
Ingredients
- 1 cup self rising flour
- 1 cup sugar
- 1 cup milk
- 1/2 cup butter (1 stick)
- 2 cups fresh blackberries
Instructions
- Preheat oven to 350 degrees F. Combine flour and sugar in a large bowl.
- Stir in milk and mix well.
- Stir in melted butter.
- Pour mixture into a buttered or greased 8×8 baking dish.
- Wash blackberries thoroughly and drop into batter.
- Bake for 1 hour.
This Blackberry Cobbler reminded me of picking berries when I was a kid. We’d pick gallons of them and Granny canned them. Then in winter we’d have hot biscuits with blackberries ,blackberry jam or a cobbler. Thanks for ‘joggin’ my memory
It’s my pleasure! I’m so glad it brought back fond memories for you too!
Yum! Looks delicious! I haven’t had cobbler in ages!
Well, sounds like it’s time for some!
Cobblers remind me of my Grandmama too. I made one this AM –mixture of peach and blackberry . Can’t wait for Dessert by the TV in a couple of hours.
Sounds delish! I’ve got some fresh peaches at home that will probably find their way into a cobbler soon too!
THIS IS THE SAME RECIPE THAT MY GRANDMOTHER USED WHEN SHE MADE PEACH COBBLER AND BLUEBERRY COBBLER. I REMEMBER WHEN I WAS A KID AFTER CHURCH WE WOULD ALWAYS GOT OUT TO THE COUNTRY AND PICK HUCKABERRIES AND BLACKBERRIES. SEEING THIS RECIPE HAS BROUGHT BACK SO MANY GOOD MEMORIES. THANK YOU SO MUCH FOR MAKING MY EVENING!!
These are exactly the comments that I hope for when I post something! Thanks for sharing!
Stacey,
Thank you for sharing this delectable Southern sweet. My sweet tooth (teeth) thank you, also!
Blackberries are the food that I most closely associate with fond memories of my childhood. I write about them a great deal. There is nothing on the face of the earth better than Blackberry Cobbler. My recipe is very similar to yours and is equally as good with peaches…except it’s not a Blackberry Cobbler then…it becomes a Peach Cobbler.
I love how the power of food can remind us of such great times. I was halfway through this post when I was reminded about picking them with my grandparents – such a fond memory. Thanks for always coming over to check out what we’ve got going on over here.
can you substitute blueberries for the blackberries?
Yep! You can substitute just about any soft fruit – blueberries, raspberries, strawberries, peaches, etc.
If I used frozen blackberries would I need to make any changes other than defrost the fruit (ha ha)? Thanks.
Just defrost and drain them well. Sometimes with frozen fruit they add a layer of ice to protect the fruit so just make sure they are defrosted and drained well. Other than that, I think they’d be just fine!
This sounds good but I like the way my Mom’s family makes it. She was from southern Alabama and they use more of a pie crust. You make pie dough and flatten thin and cut it into strips. You lightly bake half the strips in the oven after coating with melted butter. While baking the strips, cook the fruit into a very wet pie filling. Melt butter in the bottom of a tall baking dish then you alternate the baked strips with the filling in layers over the butter. The rest of the unbaked strips you place in a lattice over the top and coat with butter the sprinkle with sugar and bake. Until top is browned and filling is bubbling. YUMMY!