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Crusty Blackberry Cobbler


This blackberry cobbler is wonderful served warm with a dollop of vanilla ice cream.


  • 4 1/2 to 5 cups blackberries
  • 1 cup granulated sugar
  • 2 tablespoons instant tapioca
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • .
  • 2 cups sifted all-purpose flour
  • 2 tablespoons sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons shortening
  • 2/3 cup milk
  • sugar and ground nutmeg or cinnamon


Combine blackberries, 1 cup sugar, tapioca, cornstarch, and lemon juice; set aside.

Sift together the flour, 2 tablespoons sugar, baking powder, and salt. Cut in shortening until mixture resembles coarse meal. Add 2/3 cup milk all at once; stir just until flour is dampened. Roll out on a lightly floured surface and cut into 8 rounds, about 2 1/2 inches in diameter. Sprinkle rounds with sugar and ground nutmeg or cinnamon.

Pour blackberries into a greased baking dish; place rounds on top of berries. Bake at 425° for 30 minutes.
Blackberry Cobbler serves 8.

More Blackberry Recipes
Blackberry Crumble
Blackberry Cobbler
Blackberry Cobbler II
Blackberry Wine
Blackberry Snack Cake
Blackberry Pie
Blackberry and Apple Pie

Raspberry & Blackberry Recipes
Brownies and Bars
Cake Recipes
Pie Recipe Index
Fruit Recipes
Fruit Salad Recipes

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