Blackberry Cobbler Recipe

Vintage Pie Dough Pastry Whip

It is the end of February and I am already thinking of what I will do with the blackberries I plan on gathering this summer.  I remember running across wild blackberries on a hike in Chuck Swan last year and I was unprepared.  When blackberry season comes this year, I will be sure to have a container with me when I am out and about.

In the meantime, in anticipation of the fresh juicy berries, I found this recipe in Country Gardens Magazine (Spring 2011) for Blackberry Cobbler that I definitely want to try.  It appeals to me because it doesn’t look like it will be too sweet — the fruit will take center stage.

Also in anticipation of future baking projects, I found a vintage pie dough pastry whip at a flea market that will be a lot of fun to use.

Blackberry Cobbler Recipe

  • 8 c. fresh blackberries
  • 1 1/4 c sugar
  • 1 1/2 t. finely shredded lime peel
  • 2 T lime juice
  • 1 T cornstarch
  • 1 1/4 c all-purpose flour
  • 1 1/4 t. baking powder
  • 1/4 t. baking soda
  • 1/8 t. fine sea salt
  • 6 T unsalted butter cut into small cubes and chilled
  • 1/4 c buttermilk
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, toss together the blackberries, 1 c. of the sugar, and the lime peel.  In a small bowl, whisk together lime juice and cornstarch until smooth.  Drizzle the lime juice mixture over the blackberry mixture and toss to combine.  Scrape the blackberry mixture into a 10-inch cast-iron skillet and set aside.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and the remaining 1/4 c. sugar.  use your fingertips to rub the butter into the flour mixture until it is the texture of coarse meal.  Make a well in the center of the flour mixture.  Pour the buttermilk into the well and stir with a fork until the mixture comes together.  Crumble the dough evenly over the top of the blackberry mixture.
  4. Bake the cobbler for 40-50 minutes or until the blackberry filling is bubbling and the topping is golden brown.  Let the cobbler stand for 10 minutes before serving.  Makes 8 servings.