Blackberry Cobbler – Classic Southern dessert with a buttery crust over warm bubbly tart fresh blackberries for the ultimate treat when served with ice cream.
In honor of Black History Month, I am participating in the annual Black History Month Potluck for the second year. It’s a time when 28 black food bloggers come together to participate in a virtual potluck and share our favorite recipes.
Last year I shared my recipe for Banana Pudding. This year in keeping with the dessert theme, I decided to make a delicious Blackberry Cobbler. Now I have made blackberry cobbler before, but this time I decided to challenge myself by making a homemade flaky buttery crust that can be prepared up to six hours prior to making the cobbler. I decided to do this instead of making the usual softer dough that cooks up light and fluffy but has a more biscuit-like consistency. Either way is fine but there is just something about having a hand-rolled crust that makes a really good pie. Especially when it blankets over some tart bubbly blackberries with a big scoop of your favorite ice cream to top it all off. Am I making you hungry yet?
So why did I choose to make blackberry cobbler you ask? Well, that’s a great question. I was actually on a day date that included a trip to Whole Foods. The organic blackberries were on sale, they looked amazing, and blackberries are my absolute favorite berry to eat this time of year. Actually, come to think of it, they are my favorite berry period.
As a child being raised in the south, I can remember stumbling upon blackberries growing in the wild. These berries would be picked and loaded in the front make-shift holder of the bottom of my shirt and taken to the nearest water hose so they could be quickly washed off and eaten. I actually still can find the occasional wild blackberries growing in my yard.
Anyway enough about berries…Be sure to give this Blackberry Cobbler a try and check out the other 27 recipes to cover you for each day of this month. There is truly something for everyone! If you do decide to try one of the recipes, then be sure to join the party on social media by using the hashtag #BHMPotluck.
Black History Month Virtual Potluck
Recipes from some of the best black food bloggers on the web. Check it out!
Beautiful Eats & Things | Turkey Sausage Stuffed Collard Green Wraps
Better With Biscuits | Fresh Corn Pudding
Beyond The Bayou Food Blog | Creole Seafood Courtbouillon
Brandi’s Diary | Better than Jiffy Cornbread from Scratch
Butter Be Ready | Southern Style Mac and Cheese
Chef Kenneth | Fried Sweet Potato Hand Pie
Chocolate For Basil | Pilau and Kachumbari (Spiced Rice with Pico)
Cooks with Soul | Braised Short Rib Meatloaf
D.M.R. Fine Foods | Cinnamon Raisin Bread Pudding with Maple Glaze
Dash of Jazz | Nigerian Jollof Rice
Domestic Dee | Fried Peach Pies
Eat.Drink.Frolic. | Olive Oil Braised Collard Greens
Food Fidelity | Mofongo Relleno (Mashed Plantains with Garlic Shrimp)
Food is Love Made Edible | Buttermilk Biscuits with Fried Chicken and Tabasco Honey
High Heels and Good Meals | Crawfish Etouffee
HomeMadeZagat | Shrimp with Spicy Curry Cream Sauce
Houston Food Fetish | Sweet Almond Tea Cakes
In the Kitchen w/Kmarie | Pineapple Lemonade
Marisa Moore Nutrition | Bourbon Peach Glazed Salmon
Meiko and The Dish | Candied Bourbon Peach Cobbler
My Life Runs On Food | Lentil Soup and Roast Okra
Orchids + Sweet Tea | Carrot and Zucchini Noodles Stir Fry with Shrimp
Raised on Ramen | Orange Glazed Brussels Sprouts
Savory Spicerack | Creamy Seafood Stew
The Hungry Hutch | Orange Bundt Cake with Vanilla Glaze
The Kitchenista Diaries | Smothered Turkey Wings
The Seasoning Bottle | Honey Turmeric Skillet Chicken
Blackberry CobblerPrint Recipe
- 2 cups all-purpose flour
- 1 Tablespoon baking powder
- 3 Tablespoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 6 Tablespoons cold unsalted butter, cubed
- 3/4 cup heavy cream
- 6 cups fresh blackberries
- 1/2 cup sugar
- 1 Tablespoon cornstarch
- 1 Tablespoon lemon zest
- heavy cream for brushing
- cinnamon sugar for dusting
Preheat the oven to 350 degrees F. and butter a 9-inch deep-dish pie plate.
In a medium bowl, whisk together the flour, baking powder, 3 tablespoons sugar, salt, cinnamon, and nutmeg until combined.
Using a pastry blender or your hands, add the butter to the flour mixture and blend the butter into the flour mixture until the butter is pea-sized and the flour resembles a coarse meal.
Pour 3/4 cup heavy cream over the flour mixture and stir until it forms a soft dough and is fully combined. The dough will be soft and sticky, do not overwork or it will be tough.
Turn the dough out onto a sheet of plastic wrap or wax paper and cover with another sheet.
Use a rolling pin to gently roll the dough into a 9-inch round. Place the dough on a baking sheet, covered with plastic wrap, and place in the refrigerator while preparing the blackberry filling.
In a large bowl, make the filling by gently stirring together the blackberries, 1/2 cup sugar, cornstarch, and lemon zest until mixed together.
Pour the filling into the prepared pie plate.
Remove the chilled dough from the refrigerator and cut a 2-inch wide hole in the center with a cookie cutter to create a steam vent.
Place the dough on top of the blackberry filling and brush lightly with heavy cream and sprinkle with cinnamon sugar.
Bake for 55 to 60 minutes, until the top is golden and the fruit is bubbling. Transfer to a wire rack and cool for 30 minutes before serving.
Serve the blackberry cobbler warm with a scoop of your favorite ice cream. Refrigerate any unused portion up to 3 days.