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My grandmother made this cobbler when I was a little girl I can still remember the fun we had first picking blackberries together in the hills. Blackberries are my favorite filling, but this cobbler can also be made with apples.
Editor's Note: As a substitute for 1-1/2 cups self-rising flour, place 2-1/4 teaspoons baking powder and 3/4 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup. Combine with an additional 1/2 cup all-purpose flour.
Nutritional Facts 1 serving (1 each) equals 410 calories, 23 g fat (14 g saturated fat), 63 mg cholesterol, 507 mg sodium, 50 g carbohydrate, 2 g fiber, 3 g protein.
Originally published as Blackberry Cobbler in Grandma's Great Desserts Cookbook , p42
This is one delicious cobbler that is perfect for those plump summer berries. Warm and flaky, with just a hint tart from the berries, this blackberry cobbler is going to be a new summer favorite!
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Reviewed on Sep. 18, 2011 by Slbuss
I was a little nervous right before I put it in the oven because it looked like a soupy mess but it came out a gorgeous masterpiece - it was so worth the time and energy! So wonderfully delicious!
Reviewed on Aug. 28, 2011 by uwasv_waya
This is not a cobbler. It is a blackberry dessert. The definition of a cobbler is: a deep-dish fruit dessert with a thick top crust. It is to time consuming to make and a big mess.
Reviewed on Aug. 05, 2011 by dmepping
I knew that my husband liked the results of this recipe when after the first bite he asked, "Now, you saved this recipe didn't you?"
Reviewed on Jul. 26, 2011 by Harleysharie
Best blackberry cobbler I've ever made! First time I made it with wild berries & it was tricky to roll it like a jellyroll--little berries wanted to escape the confines of the dough. Second time I used big tame berries and used my food processor to process the dough, so dough was easier to roll--not so dry. Big berries stayed put (more or less) and the finished product looked better. So moist and delicious you don't need ice cream to improve on the dish.
Reviewed on Jul. 12, 2009 by bobalou10
This is a great dessert. However, the slices should be cut 1 1/4 inch, not 1/4 inch thick.
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