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mama's southern blackberry (or any fruit) cobbler

(3 ratings)
Nature_Mommie avatar
Recipe by
Kathleen Hagood
@Nature_Mommie
Gorman, TX

As southern as they come! Just smelling it makes a person talk with a southern drawl! This is my mama's own old fashioned cobbler recipe. My dad and my husband call it "This Ain't No Lazy Woman's Cobbler" (referring to those easy dump in kind), but you won't find one that tastes better! Honestly, it's not difficult even though it's the old fashioned rolled out crust type of cobbler. You may change the fruit with an adjustment in sugar & water. My husband doesn't care for cakes so for his birthday, he gets a cheesecake or a cobbler. This year, he had a blackberry birthday cobbler!

(3 ratings)
yield serving(s)
prep time 30 Min
cook time 30 Min
method Bake

Ingredients For mama's southern blackberry (or any fruit) cobbler

  • 4 c
    fresh blackberries
  • 1 1/2 c
    water (you may need less if your berries or other fruit are really juicy. mine are home grown, and we've had a drought for a few years.)
  • 1 1/2 c
    sugar (adjust sugar when changing fruit.)
  • 1/2 tsp
    cinnamon (optional) (i don't always use it for blackberry.)
  • DOUGH
  • 3 1/4 c
    all purpose flour
  • 3/4 tsp
    salt
  • 1 1/2 c
    crisco or lard (when i was a child, she used lard.)
  • 1 1/4 c
    milk
  • FOR THE TOP CRUST
  • 6-7 Tbsp
    butter
  • 1/2 c
    sugar to sprinkle on the top crust
  • ---------
    cinnamon or nutmeg to sprinkle on top of crust

How To Make mama's southern blackberry (or any fruit) cobbler

  • 1
    Mix flour and salt. Using pastry cutter, cut shortening into flour. Once it becomes a meal texture, add the milk and stir together.
  • 2
    Mix fruit, 1 1/2 cups sugar, and 1 1/2 cups water in saucepan and bring to boil. Turn down to simmer while you roll some dough into dumplings.
  • 3
    Begin with about 1/4 of the dough. On floured surface, roll dough to about 1/4 inch thickness (or less). Cut into 1-inch pieces and drop into berry mixture. Allow to cook a minute before stirring down and adding more dumplings. You may need just a bit more of the original dough for dumplings. Once it has a good mixture of dumplings and juice, remove from heat. You want this to still be a little juicy. Please remember that your bottom crust will absorb some of the juice.
  • 4
    Split the remaining dough into near halves. If one side has slightly more, save it for last. Roll out first half. Spray Pam into bottom of glass 13 X 9 pan. Place rolled out crust into bottom of pan. (Don't cover sides.) If crust tears, it's okay, you can piece it together for the bottom of the dish.
  • 5
    Pour berry mixture on top of bottom crust.
  • 6
    I usually roll out all of my dough on wax paper, but for this step, I always do. Roll out the remaining dough into a rectangular shape larger than the 13 X 9 dish on floured wax paper. When it's large enough, use the wax paper to turn the top crust onto the cobbler. If an area tears, you can tear off some of the extra to cover the tear. If some areas go beyond the dish, work them into the dish. The top crust is yummy, flaky goodness, and extra is always a good thing.
  • 7
    Cut up the butter and spread out pieces all over the top crust. Sprinkle with sugar and cinnamon or nutmeg.
  • 8
    Bake at 350 degree oven for 30-35 minutes or until nicely browned. This is delicious served with real whipped cream or vanilla ice cream or just by itself.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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