Blackberry Cobbler

Prep Time: 20 minutes

Cook Time: 30 minutes

Serves: 8-12


    • 6 cups fresh or frozen blackberries (or your choice of berries)
    • 1/2 cup + 4 Tbs sugar
    • 1 Tbs lemon juice
    • 1/2 whole zest of lemon
    • 2 cups flour
    • 1/4 tsp salt
    • 1 Tbs baking powder
    • 1/4 cup Crisco (vegetable shortening)
    • 4 Tbs butter
    • 1 whole egg
    • 1/2 cup milk
    • Vanilla ice cream


    • Preheat oven to 425°F.
    • Combine berries, ½ cup sugar, lemon juice, and lemon zest in a mixing bowl.
      • Stir and spread out in a buttered pyrex dish.
    • In a separate bowl pour flour, salt, baking powder, and 1 Tbs 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.
    • Lightly flatten dough with your fingertips.
    • Sprinkle with 2-3 Tbs of sugar and bake until golden for 30 minutes.
      • Berry juice will be slightly thin, but don’t be afraid. It will gradually soak into the biscuity topping.

Serve with vanilla ice cream.

Learned about this recipe from The Pioneer Woman.