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This easy blackberry cobbler recipe comes straight from my grandmother. It’s a simple fruit cobbler to prepare because it uses cake mix. Fresh, juicy blackberries make this classic shine but if you don’t have them, frozen or canned blackberries work too.
BLACKBERRY COBBLER INGREDIENTS
You will need:
- 1 box of yellow cake mix
- 6 cups of blackberries (4-5 cups if they are large berries)
- 1-2 tablespoons sugar
- 1 stick butter (½ cup, 113 grams)
- 1 cup of water
SUBSTITUTIONS AND ADDITIONS
CRUST: You can use regular pie crust strips if you don’t have a yellow cake mix. It does change the taste and texture, but it is still delicious.
CANNED BERRIES: I don’t always have the luxury of fresh berries in my refrigerator (or totally carefree days to visit the blackberry patch!), but canned blackberries from the pantry make a fine substitution in this great dessert.
PRO TIP: Cleaning fresh blackberries is easy. Much easier than cleaning some other fresh fruits. Pour the fresh juicy berries into a colander. Discard any errant leaves or stems. Set the colander in the sink and run water over the berries. Leave it there to drain while you begin the recipe.
HOW TO MAKE THIS EASY BLACKBERRY COBBLER RECIPE
STEP ONE: To make this blackberry cobbler, pull out a 9 x 13-inch baking pan or casserole dish and pour in a full box of a yellow cake mix. Don’t add water or eggs. Just the dry cake mix.
STEP TWO: Spread blackberries evenly over the cake mix.
STEP THREE: For sure you’ve tasted a berry or two by now. Depending on how sweet they are, sprinkle one or two tablespoons of sugar over the top of the blackberries.
STEP FOUR: Evenly pour one cup of water over everything. Jiggle the baking dish a little so the water kind of soaks in and settles to the bottom of the dish. If the berries aren’t very juicy, you’ll want to add a little more water.
PRO TIP: If you’re using canned berries, reserve the water they’re packed in and use a cup of it instead of the plain water. Unless you don’t want the crust to be purple, of course.
STEP FIVE: Dot the top of the blackberry filling with a stick of butter cut into eight pieces.
STEP SIX: Bake at 350°F for 35 to 40 minutes until the top is golden brown.
HOW TO SERVE
This scrumptious dessert is the ultimate easy dessert to make for summer gatherings. Make sure to have some ice cream on hand to serve it a la mode to cool you down on a hot summer day. The tart blackberries create the perfect mixture with a golden crust. Wash it all down with our refreshing iced tea, raspberry iced tea, sweet peach iced tea, or our southern strawberry sweet tea on the side.
IN THE FRIDGE: The cobbler can be stored covered in plastic wrap in the fridge for 3 to 4 days.
IN THE FREEZER: If you are planning to freeze the cobbler, it is best to do so before baking. Make the recipe right up to the step before you add the pieces of butter, cover with foil and freeze. Thaw in the refrigerator overnight, top with butter and bake.
This dessert will also make you remember carefree summer days when finding juicy ripe berries on the blackberry bushes felt like discovering buried treasure. There’s nothing like a bite of warm homemade blackberry cobbler with a yummy buttery crust, fresh from the oven, to right the wrongs of the world.
You can use frozen blackberries in this blackberry dessert instead of fresh fruit. Just let the frozen fruit thaw a bit and then toss them into your recipe.
Don’t make the mix according to the box directions. Just pour the dry cake mix right into your dish.
We would suggest if you are planning to freeze this simple recipe to use later, do so without adding the butter on top. Place the cut-up pieces of butter right before you are ready to bake it.
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Blackberry Cobbler Recipe
- 1 box yellow cake mix
- 6 cups blackberries 4 to 5 cups if they are large berries
- 1 to 2 tablespoons sugar
- 1 stick butter
- 1 cup water
- In the bottom of a 9×13 baking dish, pour one box of yellow cake mix.
- Spread blackberries over the top of the cake mix.
- Sprinkle on 1 to 2 tablespoons of sugar (depending upon how sweet they are).
- Pour 1 cup of water over the top of the berries and cake mix then shake the pan so water settles into the bottom. If berries aren’t very juicy, add a little more water. If they are plump, a little less.
- Cut a stick of butter into 8 pieces and spread out over the top.
- Bake at 350 for 35 to 40 minutes.
- Slice and serve warm.