The Best Blackberry Cobbler (From Scratch)

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I’ve hated cobblers all my life. so far. All of a sudden I was cobbler 3 times in two weeks and all I wanted was more cobblers! Turns out I don’t hate cobblers at all. I just hate cake mix cobbler. This is really comforting news for me! This cobbler uses sweet cookie dough for the crust and omg it’s delicious! Now, I kind of buy into the mantra that fruit is not dessert. It’s more of a breakfast or side dish. I still believe that. I mean, this cobbler makes a great breakfast. But as dessert? I did opt for that over some Oreo truffles that night, so I’m willing to admit the fruit could certainly be tasty enough to satisfy my dessert cravings. Or make breakfast. No judgment here!

raw material

24 oz.fresh blackberries
1 lemon, peeled and juiced
2 tsp.corn starch
1/2 tsp.vanilla extract
1/3 cup white sugar
2 cups all-purpose flour
3/4 cup powdered sugar
1 TB.baking powder
1 tsp.Salt
1/2 cup cold butter, diced
1 cup half and half


1. Preheat the oven to 350 degrees. Spray a 9×13 pan with nonstick cooking spray.

2. In a medium mixing bowl, toss blackberries with lemon zest and juice, cornstarch, vanilla, and sugar. Spread them out in a 9×13 pan.

3. In a large mixing bowl, whisk together the flour, powdered sugar, baking powder, and salt. Cut the butter with a pastry cutter until it resembles a dish.

4. Pour in half and stir to form a thick batter.

5. Scoop the batter into large chunks over the blackberries to form a nice pie crust.

6. Bake in the preheated oven for 1 hour.