November 16, 2022Review Recipe
Table of Contents
This easy blackberry cobbler recipe comes straight from my grandmother and is a simple fruit cobbler to prepare because it uses a 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
- 1 box of yellow cake mix
- 6 cups of blackberries (4-5 cups if they are large berries, washed)
- 1-2 tablespoons sugar
- ½ cup butter
- 1 cup of water
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.
SUBSTITUTIONS AND ADDITIONS
CRUST: You can use regular pie crust strips placed over the top of the berries 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.
How To Make This Blackberry Cobbler Recipe
STEP ONE: Preheat the oven to 350°F. Add the box of a dry yellow cake mix to a 9 x 13-inch baking pan or casserole dish. Don’t add water or eggs. Just the dry cake mix.
STEP TWO: Spread the blackberries evenly over the cake mix.
STEP THREE: Depending on how sweet the berries 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 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.
OUR RECIPE DEVELOPER SAYS
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 the butter cut into eight pieces.
STEP SIX: Bake in the preheated oven for 35 to 40 minutes until the top is golden brown.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cobbler at the lower end of the recommended baking time.
STEP SEVEN: Slice and serve warm.
How To Serve
This scrumptious dessert is the ultimate easy dessert to make for summer gatherings. Make sure to have some whipped cream and ice cream on hand to serve it à la mode to cool you down on a hot summer day. The tart blackberries create the perfect mixture with a golden crust.
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 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.
FREQUENTLY ASKED QUESTIONS
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 the pan.
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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- 1 box yellow cake mix
- 6 cups blackberries (4 to 5 cups if they are large berries)
- 1 to 2 tablespoons sugar
- ½ cup butter
- 1 cup water
- Preheat the oven to 350°F.
- In the bottom of a 9×13-inch baking dish, pour the box of dry yellow cake mix.
- Spread the 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 the butter into 8 pieces and spread out over the top.
- Bake for 35 to 40 minutes.
- Slice and serve warm.
- The amount of sugar and water needed in this recipe can vary, depending on the berries. Before you start, taste the berries for juicy sweetness. Adjust sugar and water accordingly. Also, it is important to pour the water over the top and shake the pan. You want the berries and water to really settle into the pan!
- 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.
- 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.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cobbler at the lower end of the recommended baking time.