Easy Blackberry Cobbler
If you ever go blackberry picking, this is a very simple recipe for when you have an abundance of blackberries! Try it and you'll be delighted.
Ingredients
Serves: 11
- 125g butter
- 2 cups (250g) self-raising flour
- 2 cups (500g) white sugar
- 2 cups (500ml) milk
- 3 1/2 cups blackberries
Directions
Preparation:10min ›
Cook:1hour ›
Ready in:1hour10min
- Preheat oven to 180C. Once oven temperature is reached melt butter in a 20x30cm baking dish.
- In a medium bowl stir together the flour, sugar and milk; batter will be slightly lumpy. Pour mixture on top of melted butter in baking pan. Do not mix butter and mixture together.
- Drop blackberries into batter; if more crust is desired add fewer blackberries. Bake in preheated oven for one hour or until golden brown.
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Reviews and Ratings
Global Ratings:
(432)
Reviews in English (362)
This was thee worst cobbler I made for my grandpa thanks a lot for nothing! - 14 Apr 2018
I don't use self-rising flour, so I added 1 1/2 tsp baking powder and 1/2 tsp of salt to EACH cup of flour needed. I also varied the assembly somewhat: I put the berries in the 9x13 dish, sprinkled a bit of sugar over them, mixed the flour and sugar together, then added the milk and a tsp of vanilla. I melted the 1/2 cup butter and poured it into the batter. A few quick strokes of the spoon to blend it in a little, then I poured it over all the berries, making sure I covered the berries well. Turned out great! - 21 Jul 2006 (Review from Allrecipes USA and Canada)
This recipe is great only if you make changes. First, I don't use self rising flour. to regular flour I added 1 1/2 tsp baking powder for every cup of flour. Plus I added 1/2 tsp salt for every cup of flour. I also added 1 tsp of vanilla. Also, I but the berries in the bottom of the baking pan. sprinkled some sugar over the berries. I then made the mixture in a seperate bowl and poured it over the berries. I also used 4 or more cups of blackberries. Everybody liked this. with ice cream or whipped topping. very good. - 12 Aug 2006 (Review from Allrecipes USA and Canada)