This recipe is always a favorite use of all the wild blackberries that are in season right now.
The kids have been out picking blackberries and Lorna made this delicious Blackberry Cobbler last week to help Colt with dinner.
Colt captured some wonderful pictures not knowing I had already published this recipe in the very early months of the blog.
What a blessing it was.
I think the pictures turned out gorgeous and a perfect time for a recipe update.
This recipe is super easy to make, always turns out delicious and comes from my dear friend Rachelle.
The boys couldn't believe Lorna had made this all on her own and she had such a feeling of accomplishment.
I've known Rachelle since my freshman year of High School.
She was our neighbor and would have me over for dinner many nights since my Father usually worked grave yard shift and was seldom home.
I also babysat her two oldest daughters when they were wee little ones.
Now her oldest Ashley has the most adorable little boy herself.
Rachelle is an incredible woman, amazing cook, photographer and is a truly genuinely kind person.
She has touched my life in many ways over the years and I am so thankful every day for our friendship.
She recently started a Gluten Free Blog since she was diagnosed with Celiacs Disease.
You can find Rachelle at Gluten Free Baking By Rachelle.
She also recently adapted this recipe into Gluten Free Blackberry Cobbler .
I can't wait to try it.
Mix 5-6 cups Blackberries, 1/2 cup sugar and 2 tablespoons flour. Place in a 8 x 11 baking dish.
If berries are frozen let them defrost a little with the flour mixture until most of the flour sugar is absorbed.
Carefully stir until combined.
Lorna has by passed me in height and is close to 5'8". Colts is 6'6" so I am sure soon I will be the short Mom in the land of the giants when family pictures are taken.
I might just have to invest in some high heels..lol
Combine 1 cup flour ( We use 1/2 whole wheat pastry flour/ 1/2 organic white), 1 cup sugar, and 1 teaspoon baking powder. Mix and make a well in the center.
Break 1 egg in the center and add 1 teaspoon vanilla.
Use a fork to blend egg and vanilla in the center and start to mix in flour.
Continue to mix flour into egg mixture until fully incorporated.
Cover berries with crumb mixture.
Now here comes the really naughty part, drizzle the top with 1 stick melted butter, evenly.
Since butter makes everything better!
Enjoy with a scoop of your favorite Ice Cream or even better with your coffee for breakfast.
An easy Blackberry Cobbler recipe from scratch.
Cook time: PT40M
Total time: PT50M
Yield: 8 servings
Calories per serving: 366Ingredients
Fat per serving: 12.7g
Fat per serving: 12.7g
- For Filling:
- 6 cups Blackberries
- 1/2 cup Granulated Sugar
- 2 tablespoons Flour
- 1 cup Flour ( We used 1/2 organic unbleached white and 1/2 whole wheat pastry)
- 1 cup Granulated Sugar
- 1 teaspoon Baking Powder
- 1 whole Egg
- 1 teaspoon Vanilla
- 1/2 cup Butter, Melted
For Crust Topping:
- Preheat oven to 375 degrees.
- For Filling: Mix all 3 ingredients and place in a 8 x 11 pan.
- Tip: If berries are frozen let them sit in flour mixture until most of flour has been absorbed by berries.
- Topping: Mix flour, sugar and baking powder in a large bowl until combined.
- Make a well in the center of the flour mixture.
- Break egg into the center of flour and add egg and vanilla.
- Use a fork to combine eggs and vanilla.
- Mix eggs with flour mixture until well combined and crumbly.
- Place crumb mixture evenly over the top of blackberries.
- Drizzle melted butter evenly over blackberries.
- Bake 35-40 minutes until top in brown and berries are bubbly.