Pan-Baked Blackberry Cobbler

    45 minutes

    This a slightly different way to prepare a good blackberry cobbler. Perfect when you've been berry picking and have an abundance of blackberries.

    799 people made this

    Serves: 8 

    • 1 cup (125g) plain flour
    • 1 1/2 cups (375g) white sugar, divided
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 6 tablespoons cold butter
    • 1/4 cup boiling water
    • 2 tablespoons cornflour
    • 1/4 cup cold water
    • 1 tablespoon lemon juice
    • 4 cups fresh blackberries, rinsed and drained

    Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Preheat oven to 200C. Line a baking tray with aluminium foil.
    2. In a large bowl, mix the flour, 1/2 cup sugar, baking powder and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in 1/4 cup boiling water just until mixture is evenly moist.
    3. In a separate bowl, dissolve the cornflour in cold water. Mix in remaining 1 cup sugar, lemon juice and blackberries. Transfer to a cast iron frypan and bring to a boil, stirring frequently. Drop dough into the frypan by spoonfuls. Place frypan on the foil lined baking tray.
    4. Bake 25 minutes in the preheated oven, until dough is golden brown.

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    Reviews and Ratings
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    Reviews in English (776)


    This recipe isn't rated 5 stars for nothing, it's excellent! But, a few changes could be made. You either have to increase the dough or decrease the pan size. I used a 8 x 8 baking pan and the dough amount was perfect. I also added cinnamon to the dough and berries, and vanilla extract to the dough. I used tart wild black berries and it was still a little on the sweet side, I would probably decrease the sugar by a 1/4 c.  -  16 Aug 2007  (Review from Allrecipes USA and Canada)


    Excellent! With family stretched across 5 southern states cobbler is a tradition, and this recipe certainly rates as good as, if not better than, most family recipes (don't tell Grandma). Both me and my dad agree that this is a superb recipe. The only changes I made were to add 1/4 tsp. of freshly ground cinnamon to the dough, and another 1/4 tsp. to the fruit mix, and also a little extra lemon juice. Nothing that would really change it. Also, my new rangetop doesn't allow cast iron skillets No big deal. I boiled the fruit mixture in a large sauce pan and transfered to a casserole dish (uncovered) while still bubbling, and then added dough. Voila!! I don't think I'll ever need another cobbler recipe. When the blackberries run out I think I'll try it with apricots. Edit: I've since increased the dough mixture by 50% and reduced the sugar in the fruit mixture by half (with other member recommendations). Much better!  -  15 Jun 2006  (Review from Allrecipes USA and Canada)


    If you're deciding whether to make this or not, MAKE IT! This is by far the best cobbler I've ever made. If you have an iron skillet that's definitely the way to go. I doubled the topping recipe and added 1 tsp cinnamon, a dash of nutmeg and 1 tsp vanilla to the batter. I used frozen raspberries and they worked perfectly. I used the amount of sugar the recipe calls for and the sweetness was on-point. When I tossed the berries with sugar I also added the zest of one orange and squeezed a little into the boiling berry mixture. I sprinkled a little more cinnamon and some coarse sugar on the batter after dropping it into the berries and used a toothpick to check doneness.  -  10 Jan 2008  (Review from Allrecipes USA and Canada)