This easy Blackberry Cobbler recipe is ridiculously simple to make! The crunchy oat topping comes together super fast, and is the perfect compliment to summer’s finest offering: blackberries. This time of year, I am obsessed with blackberries. I can scarcely think of a more enticing dessert way to use them, than in a blackberry cobbler. Besides the fact that it highlights their supreme juiciness and amazing sweet flavor, it is also easy as pie! Or as cobbler?
Homemade blackberry cobbler is a no-fuss way to enjoy summer’s berry bounty with minimal effort. If you’re lucky enough to have fresh blackberries, be sure to use them in this dish. Otherwise, frozen will work well, too. Serve this easy blackberry cobbler with homemade
RECIPE NOTE : Fruit crisps. Warm tangy fruit with crunchy sweet topping – great fresh from the oven with a hunk of ice cream and even better cold for breakfast. Everyone likes a crisp and they’re easy and versatile. I make them all the time. Does anything say straight-up summer like a cobbler? The one here gains complexity from a jumble of different berries and extra depth from dark brown sugar. Mixing the brown sugar with regular granulated sugar makes it easier to sprinkle on top of the biscuit topping before the cobbler goes into the oven; when it comes out, the tender, featherlight biscuits will be crowned by golden crunch.

INGREDIENTS

• 8 cups blackberries
• 3 Tbs sugar
• 3 Tbs flour
• 1/8 tsp nutmeg (or ½ tsp cinnamon)
• 4 Tbs butter cut into small pieces
• 2 cups flour
• 3 Tbs sugar
• ½ tsp salt
• ½ cup Crisco
• ¼ cup ice water
• 4 Tbs brown butter
• 2 Tbs turbinado sugar (or large crystal crunchy sugar)

DIRECTIONS

1)In a large bowl mix together the fruit with the sugar, flour and nutmeg.

2)Gently mix everything together to coat the fruit

3)Pile the fruit into a buttered 9×13” baking dish.

4)Randomly place the butter pats over the fruit.

5)In a bowl of a food processor, mix together the flour, sugar, salt and Crisco.

6)Add the ice water and pulse to a crumb texture

7)Sprinkle the dough on top of the fruit.

8)Melt the remaining ¼ cup of butter until it is a nutty brown color. Drizzle the melted butter over the pastry chunks, (make sure you get all the little brown “crumbs” out of the pan- that is the good part!)

9)Sprinkle them with the 2 Tbs crunchy sugar.

10)Bake the cobbler at 400 degrees for about 40 minutes until the cobbler pastry is golden brown and crispy and the fruit is bubbling.