Blackberry Cobbler

One of my favorite parts of being a homesteader is being able to walk outside and gather ingredients straight from the garden. Since we are currently living in the city, we aren’t able to get everything we need straight from the yard. But one thing we have been blessed with is Blackberries! The one issue I have with our blackberry patch is that it isn’t thriving yet. So as I pick the berries, I put them into the freezer until i get enough to work with.

I start my cobbler by prepping the blackberries. You can use fresh or frozen. I take about 2 pounds of blackberries and place them in a bowl large enough to allow the berries to get acquainted  with the upcoming ingredients.

I then zested my lemon and then juiced it onto the berries. You can use lemon or an orange here. I had a lemon, so that is what I used. Stir the zest and the juices into the berries.

The next step is to add the cornstarch and sugar to the berries. Stir the berries gently and set them aside. The sugar really draws the juice out of the berries and makes a nice syrup.

Now time for the topping. I busted out my food processor  for this step. But if you don’t have one you can use a pastry blender, a fork or even your fingers. Combine 2 cups of flour, 1/4 teaspoon of salt, 1 tablespoon of baking powder, 1/4 cup of vegetable shortening (I used coconut oil), 4 tablespoons of butter, 1 whole egg (scrambled) and 1/2 cup of milk.

Now take the blackberries and place them in a buttered casserole dish. Then take the dough and pinch off pieces and place on top as evenly as possible.

Your cobbler will look similar to this. Sprinkle the dough with about 2 tablespoons of sugar and then bake at 425 degrees for about 30 minutes or until the dough is cooked through and golden.

I love how the blackberry syrup seeps through the holes in the topping. Your kitchen will smell divine as this is cooking! Allow the cobbler to cool for about 15 minutes before serving.

Place some cobbler in a bowl and top it with some ice cream. You can also take some of the blackberry syrup and drizzle it on top of the ice cream for some extra flavor and color.

Blackberry Cobbler


  • 6 cups Fresh Or Frozen Blackberries
  • 1/2 cup Plus 4 Tablespoons Sugar
  • 1 Tablespoon Lemon Juice or Orange Juice
  • 1/2 whole Zest Of Lemon or Orange Zest
  • 2 Tablespoons of Corn Starch
  • 2 cups Flour
  • 1/4 teaspoon Salt
  • 1 Tablespoon Baking Powder
  • 1/4 cup Crisco (vegetable Shortening)
  • 4 Tablespoons Butter
  • 1 whole Egg
  • 1/2 cup Milk

Preparation Instructions

Preheat oven to 425 degrees. Combine blackberries, ½ cup sugar, corn starch, lemon juice, and lemon zest in a mixing bowl. Stir and spread out in a buttered baking dish.

In a separate bowl pour flour, salt, baking powder, and 1 tablespoon sugar. Add shortening and butter and work mixture together with a pastry blender (or your fingers) until the mixture is coarse. Measure ½ cup milk, add an egg, and mix together. Pour into flour mixture, stirring as you go. Mixture should be smooth and not dry, but not over sticky.

Take clumps of dough and place them on top of the blackberries. Sprinkle with 2 to 3 tablespoons of sugar and bake until golden for about 30 minutes. Berry juice will be slightly thin, but don’t be afraid. It will gradually soak into the biscuity topping and make your life complete.

Serve with vanilla ice cream.




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