Friday, August 9, 2013

Blackberry Cobbler

Wild blackberry bushes line roads and fields here in the Fraser Valley. I have a found a few favourite spots where the berries hang heavy and are relatively easy to reach. Aside from the thorns I love berry picking and I pick many a pail full for fresh eating, jam, syrup, pies and berry toppings. This recipe can be made as a whole dessert in a low casserole or pie plate, or baked in individual serving dishes.

  • 6 cups blackberries (if you can't get blackberries substitute with blueberries)
  • 3/4 cup white sugar
  • 4 tbsp corn starch
  • 1 tsp lemon juice
  • butter to grease baking dishes
  • 1 cup flour
  • 1/4 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3 tbsp cold butter
  • 1/2 cup buttermilk (if you don't have buttermilk make a sour milk using 1/2 cup milk and 2 tsp vinegar. Allow to sit for several minutes and give a stir, then add to ingredients)
  1. Place berries in a glass bowl. Add other filling ingredients and stir gently to mix. Set aside.
  2. Heat oven to 425ºF.
  3. Measure dry ingredients for topping together. Cut in cold butter until fine. Using a fork stir in milk and mix until everything is incorporated, but don't over mix. 
  4. Grease baking dishes well with butter. Divide berry mixture into baking dishes or put it all into one dish. Heat in microwave for 5 minutes, stirring between. 
  5. Drop mounds of topping over warmed berry mixture and place in pre heated oven immediately.
  6. Bake for 20-25 minutes. The dough will rise and take on a nice golden brown colour. 
  7. Serve warm with ice cream.


  1. Do you know what six cups of blackberries costs here? $30. I guess I won't be tasting this anytime soon.

    This is so unfair. You'd think we weren't even in the same country!


  2. Wild blackberries...a girl can dream! I adore anything blackberry. These are gorgeous, Kathy :)

    Blessings to All,
    Anna (Toronto)

  3. I would think you could substitute any berry/fruit for the blackberries -- or use frozen!

  4. I have a freezer full of blackberries, but not the individual baking dishes in your recipe...can I make this in a 9" x 13" pan??

    1. Yes, I often make this in a casserole or other glass dish. I would double this recipe if using a 9x13. Enjoy!

  5. I would love to make this, but I have to totally rework the recipe because it is very unhealthy the way it is written. My husband is diabetic and loves stuff like this. I don't use anything wheat, sugar or corn or this will take time to redo if at all. Makes for a nice picture...

  6. Well it may be unhealthy by some of today's standards, but I see it as an old fashioned, wholesome recipe. ...and I have a lot of wild blackberries on the property. Just like grandma used to make.

    1. Just be creative and use Coconut or Rice Flour to substitute for wheat. In addition, use cane sugar, honey or maple syrup to replace white sugar. Easy peezy man!

  7. Looks like a great low fat recipe for a blackberry dessert. We have berry bushes & I'm always looking for new recipes. Thanks

  8. Beautiful to look at and soul warming when shared with family and friends. Thank you for posting this simple but lovely recipe!!

  9. shirley berthelette reimerAugust 9, 2013 at 4:32 PM

    Kathy very nice dish,, and nice to know you can use a bigger dish

  10. We have a plant in our garden that will give me 6 cups in a couple days, by the looks of it. Thanks for providing a great dessert recipe for them. I have almost had enough blackberry smoothies :)
    Ruth from Niagara-on-the-Lake

  11. OH how I miss those Fraser Valley blackberries. I grew up on the Sumas Prairie and we picked and picked and picked blackberries. Nothing compares to the size and flavor of those berries. I muss them so much. Nothing like it here in Ontario.


  12. just made this - wow! best dessert ever!
    thanks for sharing

  13. how can this recipe be adapted for a slow cooker?