Blackberry Cobbler is a favorite at our house and when fresh blackberries are plentiful, I like to make it for my southern husband. I have tried dozens of cobbler recipes, but my husband loves one given to me by my southern friend, Maria Sanchez, who is from Georgia and is known for her mouthwatering peach cobbler. I substituted Blackberries for the peaches and my husband (also known as Mr. Picky of the Official Hancock Tasters), pronounced it the best ever. He even called his daughter, Sonna (who is the best southern cook on the planet according to him – and it’s true) and suggested she make this Easiest Blackberry Cobbler. It is quick to put together, and the blackberries need no prep. This one is a keeper.


You can also substitute fresh peaches or nectarines (both peeled and pitted) or other favorite seasonal fruit.

12 Servings

1/2 cup butter
1 cup self-rising flour
1 1/2 cups sugar, divided
1 cup milk

4 cups fresh blackberries (frozen works good too)

1. Preheat oven to 375°.
2. Place the butter in a 9" x 13" shallow casserole dish; put the dish in the oven to melt the butter while it's warming up.
3. Whisk together the flour, 1 cup sugar, and milk until smooth.
4. When the butter is melted, pour the mixture into the butter; stir gently.
5. Stir the remaining 1/2 cup sugar into the blackberries; spoon them over the batter - do not stir.
6. Bake 40-50 minutes or until the blackberries are tender and the batter is cooked through. Serve warm with vanilla ice cream or sweetened whipped cream.

Amount Per Serving
Calories 246 Calories from Fat 77
Percent Total Calories From: Fat 31% Protein 4% Carb. 65%

Nutrient Amount per Serving
Total Fat 9 g
Saturated Fat 5 g
Cholesterol 23 mg
Sodium 89 mg
Total Carbohydrate 40 g
Dietary Fiber 0 g
Sugars 25 g
Protein 2 g

Vitamin A 12% Vitamin C 7% Calcium 0% Iron 1%