A Southern Classic! Old Fashioned Blackberry Cobbler

12:52 PM
Old Fashioned Blackberry Cobbler, a Southern dessert made with a lattice top crust blanketed over the fresh juicy blackberries that help form a dumpling texture bottom crust when scooped up in a bowl.  And don't forget the big scoop of vanilla ice cream!  

Old Fashioned Blackberry Cobbler is a summertime favorite around our house.  It is a classic Southern dessert with the richness of a buttery crust and the sweet tartness of berries.

Start off with making the crust first.  I use the same recipe for Peach Cobbler. The berries make so much juice in a cobbler that I like to use a double crust to get that yummy dumpling texture.

My sisters and I grew up picking wild dewberries close to our house. 

We would watch for the blooms in the early spring and couldn't wait until the berries started peeking through the berry vines. 

Blackberries are closely related to dewberries, except they are just a little bigger.  The taste to me is the same and makes equally delicious cobblers.  

I hope you don't miss an opportunity to make some blackberry cobblers this summer.  Enjoy!

Old Fashioned Blackberry Cobbler

  • 4 cups flour
  • 2 teaspoon salt
  • 1 cups shortening, cold
  • 1/2 cup butter, cold and diced
  • 10 tablespoons water
  • 4-6 cups blackberries or dewberries
  • 2-3 1/2 cups sugar, divided
  • 1/2 cups butter, sliced

Preheat oven to 400 degrees F.  Pour half of the berries in an oblong baking dish. Sprinkle 1-1/2 cups sugar over the berries; set aside.

Mix flour, shortening, butter, and salt together with a pastry blender until well blended.

Make a well in the center; add water to the well then blend flour mixture.

Mix all ingredients together with a fork until dough begins to come together.

Divide the dough in half.  Shape dough into a disk.  Cover and wrap one disk.

Place in the refrigerator.  Roll the other half dough disk on a floured surface with a rolling pin in the size of the baking dish.

Fold dough in half and lift to place over the berries.  Unfold the dough over the dish, arranging the dough over the berries.

Pour remaining berries over the layer of dough.

Sprinkle 1-1 1/2 cups sugar over the berries.

Roll the second disk of dough in the shape of the oblong dish.

Cut dough into 1/2 inch strips.

Place dough in a lattice pattern over the berries.

Place slices of butter over the top of lattice crust and sprinkle with 1/2 cups sugar.

Place in the oven and bake for 30-45 minutes or until dough is golden brown.

Remove front the oven and cool 15 minutes before serving.

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Kay Little
Kay Little

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