Best in Show Blackberry Cobbler

Name: Best in Show Blackberry Cobbler
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 0
Cuisine: American
Ingredients: BOTTOM LAYER; 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; TOP LAYER; 2 c blackberries, fresh or frozen; note: if using frozen berries, thaw first, and save the juice.; 1/2 c sugar; 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.

By Judi Harris-Nulle
@winningrecipes

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

A winning recipe, indeed! The blackberries came out perfectly tender and the dough crisped up just right. There aren't many baked desserts that bring summer to mind more than a homemade cobbler served warm oozing with fruit and topped with vanilla ice cream. The buttery crust and sweet blackberries make one delicious fruit dessert. Mmmm, we wish we had a piece right now! The Test Kitchen

Rating:

★★★★★ 42 votes5

Comments:

373 Comments

Prep:

5 Min

Cook:

5 Min

Method:

Bake

Ingredients

BOTTOM LAYER
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
TOP LAYER
2 c

blackberries, fresh or frozen
·

note: if using frozen berries, thaw first, and save the juice.
1/2 c

sugar
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.
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How to Make Best in Show Blackberry Cobbler

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. If 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.