Blackberry Or Cherry Cobbler Recipe

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Blackberry or Cherry Cobbler

Virginia Brogdon


I first tasted this delectable cobbler about 1986 or so and was hooked! I am not shy about asking others to share recipes, so Phyllis Scruggs kindly accommodated me. I'm glad she did because this is very tasty and also easy to prepare! I hope you will enjoy it, too!
SPECIAL NOTE: This recipe can be doubled and baked in a 13x9x2" pan.

★★★★★ 1 vote
15 Min
40 Min


1 stick
3/4 c
all-purpose flour
3/4 c
granulated sugar
3/4 c
1 tsp
baking powder
1/4 tsp
1 can(s)
pie cherries or blackberries*(i use pie filling where possible.)


1Melt butter in baking dish. For this quantity of batter, I use a 9x5x3-inch Corning loaf pan.
2Mix flour, sugar, milk, baking powder, and salt. Stir together and add to baking pan. Just pour it over the melted butter, Do NOT stir!
3Add can of cherries or blackberries. (If you can't find the pie blackberries, just thicken a can of blackberries with cornstarch.)
4Bake in preheated oven set at 350 for 45 minutes.
5This can be served in individual bowls topped with Cool Whip or ice cream. Yum!
6*If you prefer, you can use self-rising flour in this recipe. Just measure 3/4 cup of the self-rising flour, BUT eliminate the baking powder and salt. Those two ingredients are included in the self-rising flour, so this will simplify the recipe.

About this Recipe

Course/Dish: Fruit Desserts