Judi Harris-Nulle Recipe

Best in Show Blackberry Cobbler

By Judi Harris-Nulle winningrecipes

Prep Time:
Cook Time:

This was also in my mother's handwritten cookbook. I made it for the Jefferson County Fair on August 28, 2010 and it won 3 awards: 1) First Place, Champion, and Best in Show. I always make a double batch of this - it never lasts long!

Blue Ribbon Recipe

Notes from the Test Kitchen:
A winning recipe, indeed! The blackberries came out perfectly tender and the dough crisped up just right... Mmmm, I wish I had a piece right now!


1/4 c
butter or margarine, softened
1/2 c
sugar (splenda doesn't work well in this recipe)
1 c
self-rising flour
1/2 c
2% or whole milk
2 c
blackberries, fresh or frozen
note: if using frozen berries, thaw first, and save the juice.
1/2 c
1 c
cold tap water to cover
note: use the saved juice from the berries to add more flavor to the cobbler. if you don't have enough juice, use what you have then add water to make 1 cup of liquid to pour on top of the cobbler.

Directions Step-By-Step

Preheat oven to 350 degrees.
For the bottom layer, beat the ingredients together using a mixer. It will be like a thick cake batter. Spray the pan lightly with PAM then pour the batter into an 8 or 9 inch pan. Using a spatula spread the batter to the edges of the pan.
For the top layer, place the blackberries on top of the batter in a single layer, covering the batter with the blackberries. Sprinkle the sugar over the blackberries, then pour 1 cup cold tap water on top.
Place on cookie sheet (sometimes it bubbles over) and place on center rack in oven.
Bake for 45 minutes to 1 hour; until the top is brown and the center doesn't jiggle. Cool before serving.
Serve with vanilla ice cream and/or whipped topping.
This same recipe may be used with apples, apricots, or canned peaches. It these fruits are used, place them on the bottom of a greased pan, batter on top, then sugar and water over all.
You may substitute boysenberries, huckleberries, or blueberries for the blackberries.

About this Recipe

Course/Dish: Fruit Desserts
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy

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Patricia Bethke angliphile
Jan 13, 2015
Does anyone check these recipes before they are printed? I followed the recipe EXACTLY as written and rechecked my ingredients after it came out of the oven. The Bottom Layer was not like a "thick cake batter" it was very thin and I only used 1/2 cup of water on top because the batter was so soupy. It baked for an extra 10 minutes because the center was not set and even though the flavor was good it was very doughy. I won't make this again and will be suspicious of any recipes on this site.
Judi Harris-Nulle winningrecipes
Sep 24, 2014
Thanks, Dene!
Dene Mitzel DeneMi
Sep 21, 2014
I tried this recipe and say it's Family Tested & Approved!
Judi Harris-Nulle winningrecipes
Jul 28, 2014
When I originally made the cobbler to enter in our county fair, I used a round 9 inch aluminum pan. Since then, I've also used a 9-inch square aluminum pan. My favorite pan to bake the cobbler in is a glass 13 X 9 inch pan. I always make double the recipe at home because the cobbler never lasts long!
Dene Mitzel DeneMi
Jul 27, 2014
I would probably stick with an 8 or 9 inch square, the 9 x 13 might spread it too thin...