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Blackberry Cobbler
SUBMITTED BY:
Valerie
PHOTO BY:
REDNECKWOMAN
"A good reason to go blackberry picking! Try this simple cobbler the next time you find yourself in an abundance of blackberries."
RECIPE RATING:
Read Reviews
(143)
Review/Rate This Recipe
PREP TIME
10 Min
COOK TIME
45 Min
READY IN
55 Min
Original recipe yield 1 - 9x13 inch cobbler
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1/2 cup butter
2 cups self-rising flour
2 cups white sugar
2 cups milk
3 1/2 cups blackberries
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Once oven temperature is reached melt butter in a 9x13 inch baking pan.
In a medium bowl stir together the flour, sugar and milk; batter will be slightly lumpy. Pour mixture on top of melted butter in baking pan. Do not mix butter and mixture together.
Drop blackberries into batter; if more crust is desired add less blackberries. Bake in preheated oven for one hour or until golden brown.
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REVIEWS
Reviewed on Jul. 21, 2006 by
Adrienne C.
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Adrienne C.
Jul. 21, 2006
I don't use self-rising flour, so I added 1 1/2 tsp baking powder and 1/2 tsp of salt to EACH cup of flour needed. I also varied the assembly somewhat: I put the berries in the 9x13 dish, sprinkled a bit of sugar over them, mixed the flour and sugar together, then added the milk and a tsp of vanilla. I melted the 1/2 cup butter and poured it into the batter. A few quick strokes of the spoon to blend it in a little, then I poured it over all the berries, making sure I covered the berries well. Turned out great!
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35 users found this review helpful
I don't use self-rising flour, so I added 1 1/2 tsp baking powder and 1/2 tsp of salt to EACH...
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Reviewed on Aug. 12, 2006 by KELSEYANDTYLERSMOMMY
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KELSEYANDTYLERSMOMMY
Aug. 12, 2006
This recipe is great only if you make changes. First, I don't use self rising flour. to regular flour I added 1 1/2 tsp baking powder for every cup of flour. Plus I added 1/2 tsp salt for every cup of flour. I also added 1 tsp of vanilla. Also, I but the berries in the bottom of the baking pan. sprinkled some sugar over the berries. I then made the mixture in a seperate bowl and poured it over the berries. I also used 4 or more cups of blackberries. Everybody liked this. with ice cream or whipped topping. very good.
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27 users found this review helpful
This recipe is great only if you make changes. First, I don't use self rising flour. to...
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Reviewed on Jul. 24, 2005 by
HEART2HAND
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HEART2HAND
Jul. 24, 2005
This is a WONDERFUL recipe! I used Marionberries because they are abundant here in Oregon but just as wonderful as blackberries. If you do not have self rising flour, you can add 1 Tablespoon Baking Powder and 1 1/2 teaspoons Salt to the two cups all purpose flour to make your own self rising flour (sift together). It is clear that the folks who did not like this recipe did not use self rising flour OR overmixed the batter. Mix gently with a fork and leave LOTS of lumps! It really is fast, easy, and wonderful!
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21 users found this review helpful
This is a WONDERFUL recipe! I used Marionberries because they are abundant here in Oregon but...
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Reviewed on Aug. 26, 2004 by Sarah
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Sarah
Aug. 26, 2004
I don't know what the other reviewers were talking about....this recipe is awesome!! I was almost afraid to try it because of all the bad reviews. I followed the recipe except for 2 minor changes.....added baking powder and salt since I didn't have self-rising flour and I coated my blackberries lightly with sugar before putting them on top of the dough mixture. The cobbler part was nice and fluffy, not chewy at all. I could barely wait for it to cool off before trying. Yum Yum!!! Thanks for the GREAT recipe!
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16 users found this review helpful
I don't know what the other reviewers were talking about....this recipe is awesome!! I was...
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Reviewed on Apr. 20, 2007 by HALEXANDER
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HALEXANDER
Apr. 20, 2007
This recipe was super tasty and SO easy! Remember to use self-rising flour (add 1 T baking powder and 1 1/2 tsp salt to All Purpose). This is a KEEPER and we'll be trying it with peaches, etc. as soon as more fruit comes into season this summer. YUMMY! I love recipes that are simple and don't require you to go to the store for ingredients!
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12 users found this review helpful
This recipe was super tasty and SO easy! Remember to use self-rising flour (add 1 T baking...
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Reviewed on Jul. 15, 2005 by
LIFTINGHANDS
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LIFTINGHANDS
Jul. 15, 2005
My husband and I enjoyed this for breakfast every day this week! It's a cross between a cobbler and a super-moist coffee cake, in my opinion. Reviewers who found this dish chewy and cornbread-like may have over-mixed, or used all-purpose flour without adding rising agents. Mine turned out delishously moist, berries ended up on the bottom, top was golden brown. My only problem with the recipe is the baking time... my oven is typically slow but this was slightly over done by 45 minutes. So watch closely!
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12 users found this review helpful
My husband and I enjoyed this for breakfast every day this week! It's a cross between a...
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Reviewed on Aug. 26, 2003 by CHRISTIANC
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CHRISTIANC
Aug. 26, 2003
I have used this recipe numerous times and have substituted other fruits. Fresh or frozen. My family and even the neighbors love it! I used 2 cups of regular flour with 1 Tablespoon Baking powder and 1 teaspoon salt. This is an easy recipe for the kids to help with too.
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9 users found this review helpful
I have used this recipe numerous times and have substituted other fruits. Fresh or frozen. ...
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Reviewed on Aug. 23, 2007 by
Kristie B
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Kristie B
Aug. 23, 2007
Oh my! This was blackberry heaven. I used 1 cup whole wheat and 1 cup white flour with 1 tsp. soda and 2 tsp. powder. Also added a dash of cinnamon. I think I would use more next time (cinnamon is a must with blackberries in my opinion). Who knew delicious treats could be so simple :)
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8 users found this review helpful
Oh my! This was blackberry heaven. I used 1 cup whole wheat and 1 cup white flour with 1 tsp....
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Reviewed on Sep. 2, 2003 by KIRSTEN31
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KIRSTEN31
Sep. 2, 2003
I should have read all the reviews before baking. Used regular flour and it did not work at all. Edges are rubbery, middle is gummy - even after an hour in the oven. For such a simple recipe, I mistakenly assumed that regular flour must be self-rising. Would be helpful IMO to put the amounts of regular flour, baking soda or powder and salt in the original recipe.
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8 users found this review helpful
I should have read all the reviews before baking. Used regular flour and it did not work at...
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Reviewed on Aug. 27, 2003 by
Cathy
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Cathy
Aug. 27, 2003
This batter made the cobbler cake like. It had a good taste, but it was not the texture I was looking for. I was looking for a crispier, flakier, texture.
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8 users found this review helpful
This batter made the cobbler cake like. It had a good taste, but it was not the texture I was...
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