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.
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. My blackberry bushes are loaded with berries this year, so I guess we can share a few. My husband had to put an electric fence around the patch in years past.
This picture was taken after we had picked so all you see are red berries. I wasn’t thinking when I decided to take pictures:)
After posting this article I am sad to say my husband decided to get rid of our Blackberry patch. It had gotten out of hand and was taking over our backyard.
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 my earlier articles, you know 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 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 need to find a good but easy recipe.
After writing this article I found a pie crust recipe that even I can make:)
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 the blackberry mixture on medium heat until the blackberries burst and the mixture comes to a gentle boil. Remove from heat and add the remaining blackberries and gently mix.
Place one crust 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 the bottom crust and pinch the 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 to 350 degrees and bake for 40 minutes or until the crust is golden brown and the 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, add more tapioca. If you don’t, you will have a runny filling. The ratio I use is 1/3 cup of 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.
I use tapioca as the thickening agent instead of flour because it is easier and you have no clumping.
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 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.
I use tapioca as the thickening agent instead of flour. Why? Because it is so much easier and no clumping.
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!
And As Always
Keep On Baking