Some people say that the key to any great blackberry cobbler recipe is the crust while others say that it is the blackberry itself. Everyone has their own opinions on crust and in fact, there are countless recipes for the crust itself that could take days to wade through. However, with blackberries, there are a few particular things to watch out for when you go picking them.

For your blackberry cobbler recipe, you want to pick blackberries that are plump and have a nice deep color. In addition, for a blackberry to be ready for picking, the leafy hull at the top of the berry must be gone. In addition, check your blackberries for any signs of decay which could occur if they were lying on the ground after a rain storm.

A Quick and Easy Blackberry Cobbler Recipe

While fresh blackberries are the best for a blackberry cobbler recipe, you can use frozen berries as well. The key is to defrost what you need and pat dry to remove excess moisture.

Ingredients

1 cup of all purpose flour
1½ cups of sugar
½ teaspoon salt
1 teaspoon baking powder
7 tablespoons butter (still cold)
¼ cup water, boiling
¼ cup water, cold
2 tablespoons cornstarch
1½ teaspoon lemon juice
4 cups blackberries (rinsed and pat dry)

Blackberry Cobbler Recipe Directions

Preheat your oven to 400?F. In one large bowl, mix ½ cup of the sugar, flour, salt and baking powder together and then cut in the cold butter until the flour mixture looks crumbly. Next, stir in the boiling water into the flour mixture until it is moist evenly.

In a different bowl, mix the cold water and cornstarch together until dissolved. Next, add the remaining sugar, lemon juice and blackberries, then pour in a large seasoned cast iron skillet. Bring the berry mixture to a boil, constantly stirring so as to avoid burning.

The next step in the blackberry cobbler recipe is placement of the dough. Take the berry mixture off the heat and drop spoonfuls of dough onto the top of the hot berry mixture, placing with an even hand. Bake for approximately 20 – 30 minutes until the dough turns golden brown.

* It is important to note that this cobbler does bubble as it bakes, so you might want to line your oven with foil or place the cast iron skillet on top of a foil-lined pan to catch any drips.

Slight Changes for this Blackberry Cobbler Recipe

You can make some slight adjustments to this blackberry cobbler recipe according to taste and items on hand. For instance, you can mix together both brown and white sugar together to create the 1½ cups needed for the recipe. In addition, if you do not have a cast iron skillet, you can use another type of skillet that can go from the stovetop to the oven.

Some people love to eat this cobbler while it is fresh out of the oven while others may prefer it cool or cold. Vanilla ice cream or whipped topping is a favorite addition to a fresh out of the oven blackberry cobbler recipe too.  The great thing about cobbler is that there is no right or wrong way to eat it!

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A peach cobbler recipe is a favorite dessert for both the cook and the ones who get to eat it.  For the cook, there is not too much preparation for this dessert apart from making dough, preparing the fruit mixture and baking. 

Preparation of this peach cobbler recipe can be made even simpler by using a prepared biscuit mixture instead of making your own dough from scratch.  The cook also has a choice whether to put the dough below the fruit or above it.  Either way, this dessert will be delicious. 

A peach cobbler recipe is similar to a deep-dish pie only the dough bakes to a cake like texture and it does not take as long to cook the cobbler as it does the pie.  It is also hard to go wrong with this peach cobbler recipe because if you follow the directions, the only problem could be an undercooked cobbler which you can just easily put back into the oven until it is done. 

Dough Ingredients

1 3/4 cup all purpose flour
2 1/2 teaspoons double acting baking powder
1 1/4 teaspoon salt
1 tablespoon sugar
1/4 cup butter
3/4 cup cream or milk

Fruit Filling Ingredients

1 egg or 2 egg yolks
2 tablespoons flour
2/3 to 1 cup sugar
1/3 cup melted butter
4 – 5 cups fresh peaches, peeled, seeded and halved or quartered

Directions For Fruit Filling

1.  Beat the egg and add the melted butter to it.  Blend in the flour and sugar.  Set this mixture aside.
2.  Prepare your fresh fruit by peeling, seeding and halving or quartering. 
3.  Put the egg mixture and the fruit into a pot.  Bring the mixture to a slight boil and remove from the heat.  Set aside.

Directions For The Dough

1.  Preheat your oven to 425 degrees Fahrenheit and butter and flour an 8 x 8 baking pan or something suitable that is similar in size. 
2.  Your flour should be sifted before it is measured and when you have your correct flour amount, add the baking powder, salt and sugar into it, and sift again.
3.  Using a pastry cutter or two knives, cut in the butter until the texture is consistent throughout the flour mixture.
4. Add the milk or cream to your flour mixture with a fork. 
5.  On a floured surface, gently knead your dough for thirty seconds.  Press to a 1/4 inch thickness with your hands. 
6.  Depending on whether you want your fruit on the top or bottom, put either your dough or the fruit mixture into your baking pan.  If your dough is on top, dot the surface with butter and you may also sprinkle cinnamon on the top as well.  Bake your peach cobbler recipe for thirty minutes.

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