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Old-Fashioned Blackberry Cobbler just like mom used to make!
Our Blackberry cobbler brings back some warm and cozy memories of days gone by.
Why does this old-fashioned Blackberry Cobbler look more like pie?
A similar approach is used in making a pandowdy.
Our Blackberry Cobbler can be adapted using a drop biscuit topping instead of pastry crust if you prefer.
Pick wild blackberries if you can find them, and make some memories!
Picking wild blackberries is a labor of love.
This recipe uses a little cornstarch as a thickening agent for the Blackberry Cobbler.
A mixture of granulated sugar, cornstarch and water is boiled until thickened then combined with the blackberries before layering in the cobbler. For this cobbler I used 2 tablespoons of cornstarch in the sauce but normally use only 1. My family loves a soupy cobbler so if yours does too, try the recipe with 1 tablespoon of cornstarch instead of 2.
If you serve the cobbler hot or very warm, it will be plenty juicy. Feel free to vary the amount of cornstarch used in this recipe but I wouldn’t go with less than 1 tablespoon and no more than 2 total.
There’s no right or wrong way to layer the crust in this cobbler.
Cool slightly before serving, if you can wait that long!
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Old-Fashioned Blackberry Cobbler
- 1 double pie crust recipe (see link in NOTES)
- 1 cup granulated sugar
- 1 to 2 tablespoons cornstarch (see notes)
- ⅛ teaspoon ground cinnamon
- 1 cup boiling water
- 4 cups blackberries
- juice of ½ lemon (if needed to add tartness)
- 1 tablespoon cold unsalted butter, cut into small cubes
- 1 egg, lightly beaten
- coarse sugar for topping
- Prepare a double crust pie pastry and refrigerate until needed. (See link in notes)
- Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper, set aside. Lightly grease an 8 or 9-inch casserole dish with vegetable cooking spray. Set aside.
- In a medium saucepan mix together 1 cup of sugar, cornstarch, cinnamon and boiling water. Bring the sugar mixture to a boil over medium heat. Boil 5 minutes stirring occasionally until thickened. Remove from the heat and add the blackberries and any accumulated juices. Stir gently until the blackberries release some juice. Set aside.
- Cut one of the pastry discs in half and roll out on a lightly floured to about 1/8th inch thick. Cut the pastry into a square roughly the same size as the prepared casserole dish. Reserve any pastry scraps. Place the pastry square on the parchment lined baking sheet and bake until firm, lightly browned with bubbles starting to form on the crust, about 10 minutes. This will be used for the middle layer of the cobbler. Set aside.
- While the pastry square is baking, roll out the remaining whole disc of dough to at least a 12x12-inch square, about 1/8th inch thick. Gently ease the dough into the prepared dish taking care to press it into the corners without stretching the dough. Trim the edges of the dough leaving a 1/2-inch overhang all the way around. This overhang will be folded up and over the lattice top. Collect any scraps of dough and put them together with the remaining 1/2 disc of pastry.
- Spoon half the blackberry mixture into the prepared pan. Top with the pre-baked pastry square, then all the remaining blackberry mixture. Dot the blackberries with butter.
- Roll out the remaining dough to a 10x10-inch square. Cut the dough into 8 or 10 strips and weave a lattice crust on top. Trim the excess dough to the same size as the overhang. Lightly dampen the top and bottom edges of the dough strips with a wet finger. Fold the excess overhang up and over the edges of the strips to seal. Crimp or seal the edges with a fork.
- Brush the pastry with the beaten egg and sprinkle with coarse sugar.
- Place the casserole dish on the parchment lined baking sheet to catch any juice that may bubble over. Bake at 400°F for 10 minutes, then reduce the heat to 350°F and continue baking for about 45 to 55 minutes or until the crust is golden brown and the juices are bubbling. If the crust is browning too quickly, tent the cobbler with foil as needed.
- Cool to room temperature or serve warm topped with ice cream or lightly sweeten cream if desired.
- Click HERE to get our recipe for a double crust pie pastry
- If the blackberries lack tartness, add the juice of 1/2 a lemon to the blackberry mixture with the berries.
- Use fresh or frozen berries for this recipe. Do not thaw the berries before adding to the hot sugar mixture.
- This recipe also works well with blueberries.
- Cornstarch: If you prefer a juicy cobbler, use 1 tablespoon of cornstarch. For a thicker sauce as seen in the photos, use 2 tablespoons of cornstarch. I’ve made this cobbler for more than 30 years and usually use 1 tablespoon of cornstarch as my family prefers the cobbler extra juicy. Using 1 1/2 tablespoons of cornstarch produces the best of both worlds.
- This cobbler can be adapted using a drop biscuit topping instead of crust if you prefer. Make the berry mixture and pour into the prepared pan. Cover the berries with mounds of the biscuit topping and bake. Our best recipe for a biscuit topping can be found HERE on our Easy Plum Cobbler recipe.
Got blackberries? Here’s a few more of our favorite blackberry recipes:
Homemade Blackberry Pie with a buttery, flaky crust and loaded with fresh juicy berries. Nothing says home like a hand crafted pie. Click HERE to get the recipe for Blackberry Pie.
Blackberry Tarts ~ juicy, ripe blackberries nestled in a buttery, flaky crust for an iconic, all American summer dessert. Click HERE to get the recipe for Blackberry Tarts.
Blackberry Frozen Yogurt – a healthy way to enjoy a frozen dessert, sweetened with blackberries and honey. Click HERE to get the recipe for Blackberry Frozen Yogurt.