Blackberry Cobbler


Growing up in Seattle there was never a shortage of blackberries flourishing in the wild. Next to my house was a park that had blackberry bushes everywhere. During the summer my mom and I would spend hours picking enough berries to fill several baskets to take home. We used them to make pies, jams, and cobblers. This is our family cobbler recipe and I love it berry much!

Yield: makes 1 cobbler/ serves 8


Things you'll need

Blackberry Filling
  • 6 cups blackberries
  • 3 tablespoons honey
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • Grated zest of 1 lemon

Cobbler Dough

  • 1 cup heavy cream
  • 1/4 cup honey
  • 1 cup all-purpose flour
  • 1/4 cup cornmeal
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoons ground cinnamon


  • 1 tablespoon heavy cream
  • 2 teaspoons raw sugar
  • 2-quart baking dish

Let's get started!

  1. Preheat the oven to 350F. Grease a 2-quart baking dish.
  2. Make the blackberry filling: In a large bowl, gently toss the berries, honey, cornstarch, salt, and lemon zest. Place in the baking dish.
  3. Make the cobbler dough: In a small bowl, mix together the heavy cream and honey.
  4. In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, and cinnamon.
  5. Pour the cream mixture into the flour mixture and stir just until no dry streaks remain (do not overmix).
  6. Scoop 2-tablespoon portions of dough onto the berry filling. 
  7. Top the cobbler: Brush the dough with the heavy cream and sprinkle with the raw sugar. 
  8. Bake until the fruit filling is bubbling and the topping is golden brown, 50 to 55 minutes.




Written By Rosanna Pansino

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