The Covered Dish - Mom’s Blackberry Cobbler

July 26, 2023

These past few days I bit off more than I could chew, as the old saying goes. We replaced our dishwasher and microwave this past weekend. It’s been great getting them in, but plenty of messes too!! This led to cabinet cleaning in the kitchen, and a variety of unplanned ‘little’ projects’. I think I spent most of Sunday in the kitchen washing dishes and making different foods. Every time I looked at the clock it was an ‘oh dear’.
If I can find some fresh blackberries, (Many are picking really big ones this year.) I plan on making my mother’s recipe for Blackberry cobbler. You will notice it is certainly a twist of something unique in comparison to most blackberry cobblers.

Some of you are wondering how my new casserole dish turned out? Actually pretty good, but…I’m not sure I am done with it yet. I may do a bit more tweaking. I also tried a simple dip recipe I found in a local newspaper. I should have known better, I did no better, but I tried it anyway. It met up with the garbage disposal, it was so dog gone bad.
This week I was definitely on a fruit search. Seems like I couldn’t find enough fresh seasonal fruits. Bing cherries were the best purchase here in Branson West with Rainers from Washington State, at 2.48 per lb. I bought 2 big bags with the plans of freezing most of them. Currently I think I may need to go back and get more, we ate them all day Sunday. Honeydews were on sale, but they had absolutely no smell! Last week we did find a phenomenal cantaloupe and watermelon.
Remember; though it is work, the fresh fruits and produce are what are bodies need to improve our health. Canned goods are ok when necessary, but we improve our overall being with the fresh route. Just remember the old saying about when you go grocery shopping: ‘Shop the outer perimeter of the store.’

I feel very fortunate to have had fresh garden fruits and vegetables my entire childhood and into my adult years. I know it has made a difference. I agree it is ‘work’ when you come in with all the fresh produce. We just have to stop and wash and dry what we can and package for meals and snacks. This past week I purchased an evening meal at a fast food joint, on the way home from Springfield.
I was conservative and our meal was $25.00. This is just for 2 person. Grab the peanut butter and jelly, a bag of chips and fruit and head on home. Also set some time aside with the entire family to make meals for the freezer. One of my projects today was about 20-25 breakfast burritos, and a peach cobbler. Oh speaking of peaches, mine will be in Monday from Georgia, I am making vanilla peaches this year.
OK, my projects are awaiting me. I need to close down and head to my sewing machine. Simply yours, The Covered Dish.

Mom’s Blackberry Cobbler

2 cups flour

1/4 cup granulated white sugar

4 teaspoons baking powder

1/2 teaspoon salt

3/4 cup cold butter, chunked/sliced

1 egg, beaten

2/3 cup milk or buttermilk

Extra flour for rolling the dough-

(The dough is very sticky.)

Berry Filling

3 tablespoons room temperature butter

1 cup small fresh or frozen & thawed blackberries

1/4 cup granulated sugar

1 teaspoon cinnamon


3/4 cup granulated sugar

3 tablespoons cornstarch

1 cup fresh or frozen blackberries

2 cups cold water

1 tablespoon butter

Lemon zest from 1/2 of an average lemon, 1-2 tablespoons

Preheat oven to 350 degrees. Prepare a jelly roll pan with parchment paper.

For the body of the cobbler combine all the dry ingredients together. Cut cold butter in with mixer or pastry cutter. Stir in egg and milk to combine. Generously cover the parchment paper with extra flour. Place dough into a rectangular shape and roll out to approximately 9 x 13. Keep flour underneath dough so that it does not stick. (It’s a wet dough, it will stick.) With a spatula spread the 3 tablespoons of room temperature butter within 1/2 from the sides, all the way around. Sprinkle with the blackberries evenly. Additional berries will leak out excessively. If some of the berries are extra-large they may need to be cut in half. Distribute the 1/4 cup of sugar and cinnamon equally.
Start on one long side of the pastry rolling the dough just like you were making cinnamon rolls. Pinch the seam if you can. With your fingers pinch the ends closed and turn under. Place on the parchment covered jelly roll pan into the preheated oven. Bake until lightly browned at approximately 30 minutes. If the toothpick comes out clean the cobbler is done.*

While the cobbler is cooking secure a saucepan and prepare to make the berry sauce. Combine the 3/4 cup of sugar with the 3 tablespoons of cornstarch and stir together in the saucepan. Add the berries and stir to coat. Turn heat to medium and add the 2 cups of water. Cook until berries comes to a light boil and the sauce is thickened. Remove from heat and add the tablespoon of butter, stirring to blend. Lastly stir in the lemon zest. Allow to cool while cobbler finishes baking.
Cut the cobbler into slices and cover with a generous portion of berry sauce.

This recipe could be changed out to a variety of berries, including blueberry!

The sauce could be used for a multitude of desserts, even homemade pancake sauce!

*If time allows I like to freeze the dough 30-45 minutes before baking, like many cookie doughs. The entire cobbler body can also be frozen and wrapped for a later baking time. Expect to add around 15 additional minutes for this method.

Serves 8-10