Let’s be honest here, blackberries are not my favorite. They’re generally too tart for my liking, they’re expensive (oh man are they expensive right now!), and they’re covered in seeds (the seeds are insanely good for you, but personally I’m just not a fan of the texture).
But this…oh boy. This is heaven.
Homemade. Blackberry. Cobbler.
Oh boy is it good. The tartness of the blackberries goes right along with the sweet, almost cake-like cobbler topping. Like best friends drinking sweet tea on the front porch…or the way the colors blend during a Texas sunset…or…or…
Or macaroni and cheese.
Cobbler is super simple, y’all. It’s just basic ingredients that come together in an amazing way to make this simple but oh-so-yummy treat.
Butter, Flour, Sugar, a leavening ingredient, some nutmeg, brown sugar, and of course the berries.
The fruit filling takes a little bit of prep, but the end result is.so.worth.it.
Cover your berries in sugar and let them become all warm and cozy together in the bowl…
Now I had to make this cobbler for a customer order, but if I was making it for my family, it would’ve been cooked (and subsequently baked) in a cast-iron skillet handed down from my hubby’s parents. Make sure you squeeze a lemon over the berries to brighten up the flavor and add a touch of corn starch to help the juice thicken up.
As the berries are boiling in your skillet, it’s time to prep the cobbler topping.
This technique is called “cutting in the butter”, which can be done with a fork, a pastry blender, or two knives, which is the way I was taught. Supposedly the person who taught me this method loves me…but I’m starting to doubt that. Because after like 10 minutes, this is what my butter looked like…
After that long you start to contemplate whether that person ACTUALLY loves you or if they were just trying trick you into developing carpel tunnel syndrome…and THAT’S when you remember that you can cut in butter with your trusty food processor! Just pour these ingredients in your food processor and pulse until it comes together.
When you’re finished cutting in your butter it should look like this…
You’ll add some boiling water and you’ll be ready to assemble your cobbler! If you’re not able to bake your cobbler in a cast iron skillet, feel free to transfer your berries to a casserole dish or even a foil pan.
Once your berries are in the appropriate pan, plop your cobbler mixture on top by the spoonful. Don’t worry if it’s not completely covered…it’ll spread as it cooks.
I have a super special secret I’m going to share with you. Only the most intelligent, best looking, uber talented, highly sophisticated individuals are worthy of it. Are you ready?
Sprinkle some brown sugar over the whole thing during the last 10 minutes of baking.
It sounds simple, and it is. But it takes the cobbler to an enchanted place
full of rainbows and unicorns with a delicious, crispy top.
If you, (like me), don’t really care for blackberries, feel free to substitute a variety of other fruits…peaches, cherries, apples, blueberries…you get the idea. I can promise you the cobbler part of this recipe will taste AMAZING with any other fruity concoction.
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