I always make a double batch of this – it never lasts long!
-I did make this blackberry cobbler for my friend Arlene for Mother’s Day. She absolutely loved it. She even ate some the next morning for breakfast! I made it the following week with peaches for my mom she loved this version too. Thank you for sharing such a versatile recipe.
-My friend Arlene wants blackberry cobbler for her Mother’s Day gift. This sounds like a easy recipe that she will be sure to enjoy. Thanks for sharing. I’ve got a feeling she will want it again for her birthday.
-When I originally made the cobbler to enter in our county fair, I used a round 9 inch aluminum pan. Since then, I’ve also used a 9-inch square aluminum pan. My favorite pan to bake the cobbler in is a glass 13 X 9 inch pan. I always make double the recipe at home because the cobbler never lasts long!
-My family loved it! Thanks so much for sharing.

Cook time: 5 Min Prep time: 5 Min 

Ingredients
BEST IN SHOW BLACKBERRY COBBLER
BOTTOM LAYER

• 1/4 c butter or margarine, softened
• 1/2 c sugar (splenda doesn’t work well in this recipe)
• 1 c self-rising flour
• 1/2 c 2% or whole milk

TOP LAYER

• 2 c blackberries, fresh or frozen
  Note: if using frozen berries, thaw first, and save the juice.
• 1/2 c sugar
• 1 c cold tap water to cover
  Note: use the saved juice from the berries to add more flavor to the cobbler. if you don’t have enough juice, use what you have then add water to make 1 cup of liquid to pour on top of the cobbler.

Directions

1. Preheat oven to 350 degrees.
2. For the bottom layer, beat the ingredients together using a mixer. It will be like a thick cake batter. Spray the pan lightly with PAM then pour the batter into an 8 or 9 inch pan. Using a spatula spread the batter to the edges of the pan.
3. For the top layer, place the blackberries on top of the batter in a single layer, covering the batter with the blackberries. Sprinkle the sugar over the blackberries, then pour 1 cup cold tap water on top.
4. Place on cookie sheet (sometimes it bubbles over) and place on center rack in oven.
5. Bake for 45 minutes to 1 hour; until the top is brown and the center doesn’t jiggle. Cool before serving.
6. Serve with vanilla ice cream and/or whipped topping.
7. This same recipe may be used with apples, apricots, or canned peaches. It these fruits are used, place them on the bottom of a greased pan, batter on top, then sugar and water over all.
8. You may substitute boysenberries, huckleberries, or blueberries for the blackberries.
Last Step: Don’t forget to share!