Lemony Buttermilk Blackberry Cobbler
Diane Hopson Smith
When we were kids we picked wild blackberries for mom to bake cobblers. Those prickly blackberry vines left us looking like we had been in a cat fight. In the end, it was so worth those scratches!
This cobbler is not exactly like moms but close, maybe even a little better. I added lemon zest, extract and buttermilk rather than whole milk.
Hope you enjoy!
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- 2 c
- fresh blackberries (or 16 oz pkg frozen)
- 1 stick
- 1 c
- self-rising flour
- 1 1/4 c
- zest of one lemon
- 1 c
- buttermilk (or whole milk)
- 1/2 to 1 tsp
- lemon extract
NOTE: I did not measure the melted butter, just eyeball it.
Pour 1/2 melted butter in bottom of crock pot.
Mix flour, 1 cup sugar; add 1/2 melted butter, zest, flavoring and buttermilk, mix well; pour batter into crock pot.
Cover batter with blackberries. Sprinkle with 1/4 cup sugar.
Bake on high for 1 1/2 hours. Check at 1 hour 15 minutes. Remember each crock pot cooks different.
I used a 6 1/2 quart oval crock pot for this recipe.