Fresh blackberry cobbler sure does bring back childhood memories. When I was a child my family would go downstate to visit my mom’s sister. My aunt lived out in the country and we would go down a country road near her home and pick wild blackberries along the roadside. Sometimes we would have to go deeper into the side of the road and boy the weeds, heat, and bugs were awful but it was worth it because, after we had enough blackberries picked, my aunt and mom would make a fresh blackberry cobbler.
Now I have a blackberry patch in my backyard. Sure makes it a lot easier to get the berries for cobbler. We have a bigger pest these days. Raccoons. They like blackberries too. This year my blackberry bushes are just loaded with berries so I guess we can share a few. In years past my husband had to put an electric fence around the patch.
This picture was taken after we had picked so all you see is red berries. I wasn’t thinking when I decided to take pictures:)
Fresh Blackberry Cobbler Recipe Or is It Pie?
My husband prefers a bottom crust and a top crust in his cobbler. I say it is a square pie. His mother made cobblers this way so to please him I usually make my cobblers this way. But every once in a while I will make what I call a true cobbler. When my mom and aunt made their cobbler it had a biscuit-like topping. You might enjoy this debate more in-depth here.
If you have read any of my earlier articles then you know that I don’t make homemade pie crust. I tried once and it wasn’t a good experience. And of course, I am all for easy. I use the premade pie crusts that you just unroll. You will need two of them. If you are great at making your own don’t let me discourage you from doing so:) I am honestly going to try again. I just need to find a good but easy recipe.
Fresh Blackberry Cobbler Filling
- 6 cups fresh blackberries, divided
- 1 1/2 cups sugar
- 1/2 cup quick-cooking tapioca
- 2 tablespoons butter, cubed
- 2 9 inch pie crusts
Place 2 cups of your blackberries in a medium saucepan. Add sugar and tapioca. Toss to coat and let sit for 10 minutes. Heat blackberry mixture on medium heat until blackberries begin to burst and mixture comes to a gentle boil. Remove from heat and add the remaining blackberries and gently mix.
Place one cust into an 8×8 square baking pan. (I use a glass one) Add blackberry mixture. Dot top with cubed butter and then add top crust. I tuck my top crust down inside of the bottom crust and pinch edges together. Cut small slits into the top crust. Place on cookie sheet. If I don’t do this, it never fails that the cobbler will run over, and then I have a mess in my oven, Bake in a preheated 400-degree oven for 10 minutes. Turn oven down to 350 degrees and bake an additional 40 minutes or until crust is golden brown and filling is bubbling through the slits. I have never made a “pretty” pie but my husband always raves about the taste.
Sometimes my husband will pick blackberries that are still a little red. His reasoning is he needs to get them before the raccoons do. I add them to the cobbler but I usually have to add more sugar. If you need to add more sugar make sure that you add more tapioca. If you don’t, you will have a runny filling. The ratio I use is 1/3 cup tapioca to every 1 cup of sugar.
Can you use frozen blackberries? Absolutely. I freeze my abundance of blackberries and we had a blackberry cobbler at Thanksgiving. I don’t thaw the berries first.
How I Freeze Blackberries
I gently wash the berries and lay them on a towel to dry. After they are dry, I place them on a cookie sheet, and into the freezer they go. Once they are frozen I place them into bags and seal them with my vacuum sealer for food. Love that machine!
I have to be honest here. Fresh blackberry cobbler is not my favorite. But my husband likes it and he loves this fresh blackberry cobbler recipe.
Do you like blackberry cobbler?
Please leave me a comment below. I would love to hear your thoughts on this fresh blackberry cobbler recipe and if you have a good pie crust recipe let me know!
Have A Wonderful Day!