Fresh blackberries are sprinkled with cinnamon sugar and baked under a butter shoemaker’s filling for a delicious southern style dessert.
- smell: Sweet and slightly sour blackberries combined with fluffy golden fillings, just like every biting summer.
- Skill Level: This easy Blackberry Shoemaker recipe has all the best flavors of a berry pie without making a pie crust!
- Save time: This recipe also works well with frozen berries. No need to thaw!
- Serve: Serve with a scoop of vanilla ice cream or whipped cream.
What is Blackberry Cobbler?
- blackberries: Fresh or frozen (and thawed) blackberries are used in this recipe, but you can use any berries or favorite berries! Swap the blackberries for blueberries, peaches, apples or cherries.
- top: The simple pantry is the top of making cookies-like tops for this recipe. Feel free to use gluten-free flour mixtures, sugar-free alternatives, or buttermilk alternatives if needed. Use unsalted butter for best results.
- Variations: Before baking, dress up as a blackberry cobbler and sprinkle with a pile of homemade granola, chopped pecans, walnuts or almonds. For a stronger sweet flavor, add a tablespoon of lemon juice or a teaspoon of lemon zest to the fruit filler.
The rest is later
Cobblers can be baked until you are a day ahead of time and provide warm, room temperature or refrigeration, so they are perfect for last-minute guests or invitations. Cover the remaining Blackberry Cobbler in the refrigerator with plastic wrap for 3-4 days.
More Berry Snacks
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Blackberry Cobbler Recipe
Blackberry Cobbler comes with dessert powder blackberries and fluffy cookie toppings, making it an old-fashioned favorite!
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In a large pot, mix together blackberries, 1 cup sugar and cinnamon. Cook and stir until the mixture boils.
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In a bowl, mix corn starch and water until smooth, stirring to fruit mixture. Bring to a boil, cook and stir for 2 minutes or until thickened.
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Pour into a greased 8-inch square baking dish.
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Preheat the oven to 350°F.
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In a small bowl, combine flour, 1 tablespoon sugar, baking powder and salt. Use a pastry mixer or two forks to cut into butter until the mixture resembles rough crumbs.
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Stir the milk until moist. Drop the spoon onto the hot berry mixture.
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Bake, find 30-35 minutes, or until filled with bubbles and toppings are golden brown. If necessary, heat it and serve with butter or ice cream.
- The amount of buttermilk varies. When pinching between a few fingers, the toppings should be moist enough to hold together, but not so wet that it is wet.
- Refrigerate leftovers for 3-4 days.
- Cobbler filling can be done in advance and freeze for up to 3 months. Bake alone from frozen for 30-40 minutes, then add toppings and bake for another 20-25 minutes.
Calories: 344 | carbohydrate: 56g | protein: 4g | Fatty: 13g | Saturated fat: 8g | Polyunsaturated fat: 1g | Monounsaturated fat: 3g | Trans fat: 0.5g | cholesterol: 32mg | sodium: 251mg | Potassium: 256mg | fiber: 5g | sugar: 31g | Vitamin A: 553IU | Vitamin C: 18mg | calcium: 77mg | iron: 2mg
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.
course dessert
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