Real Recipes From Real Home Cooks ®

fresh blackberry cobbler

Recipe by
Elaine Bovender
Wilmington, NC

My mom used to make this in the summer whenever she could get fresh blackberries. We always LOVED this recipe especially when it was warm and served with a scoop of vanilla ice cream.

prep time 15 Min
cook time 50 Min
method Bake

Ingredients For fresh blackberry cobbler

  • 1
    pie crust for a double crust pie (you may use your favorite pie crust recipe or a ready made pie crust from the store)
  • 4 c
    fresh blackberries
  • 3/4 c
  • 3 Tbsp
    corn starch
  • 1/4 tsp
  • 1 tsp
    lemon juice
  • 1/2 c

How To Make fresh blackberry cobbler

  • 1
    Preheat oven to 375 degrees. If using homemade crust, divide the dough in half and roll out and line the bottom of a 2.75-quart baking dish, set in the refrigerator to keep cold.
  • 2
    Place blackberries in a colander and gently wash. Remove any berries with bad spots, leaves and other debris. Gently place the berries into the bottom pie crust.
  • 3
    In a heavy saucepan, add the sugar, cornstarch and cinnamon and stir with a fork or whisk to remove any lumps. Add lemon juice and water. Cook over medium heat until thickened.
  • 4
    Pour liquid over the blackberries. Cover with the top crust. Add slits in the top for the steam to escape. Sprinkle with raw sugar.
  • 5
    Bake uncovered for 30 minutes. Remove from oven and cover with foil. Return to the oven for 20 more minutes or until golden and bubbly.
  • 6
    Allow to cool slightly. Best served warm with vanilla ice cream or whipped cream. Although, it's still wonderful at room temp. Store leftovers in the refrigerator.

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