Blackberry Cherry Cobbler

Blackberry Cherry Cobbler

It’s cobbler season! Anything you could possibly want to bake under a sweet dumpling crust is in season and super affordable right now. To celebrate, we took two perfectly ripe summer fruits, blackberries and cherries, and baked them into one magnificently bubbly, new-white-sun-dress-staining dessert.

I’m old enough to know better. Now I’m hoping that I’ve sacrificed enough over the years to the OxyClean gods to save it.

Blackberry Cherry Cobbler

Growing up, cobbler and banana pudding were the “cooked” desserts of choice. An iced-down watermelon and ice cream truck fare were the non-cooked favorites. It didn’t hurt that blackberries grew wild along our fence line and took only minutes to gather enough for cobbler when you send four kids out with four bowls.

Mom still prefers to eat her blackberry cobbler topped with a scoop of melty Blue Bell Homemade Vanilla, a move that Dad scoffs at to this day: “cobbler isn’t supposed to be cold.”

I’m less discriminating and lack the self control to turn down anything topped with a scoop of ice cream or a drizzle of cream.

Blackberry Cherry Cobbler

Blackberry Cherry Cobbler

Celebrate summer's best with a blackberry and cherry cobbler.

Ingredients

  • For the filling:
  • 12 oz blackberries
  • 12 oz cherries, stems and pits removed and halved
  • 1/3 cup sugar
  • 1 Tbsp flour
  • Zest of 1 lemon
  • Pinch of salt
  • For the topping:
  • 1 1/4 cups flour
  • 1/3 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 whole egg
  • 1/2 cup buttermilk (I regularly sub fat-free greek yogurt)
  • 6 Tbsp unsalted butter, melted
  • 1 tsp vanilla
  • 1/4 tsp almond extract

Instructions

  1. Preheat oven to 375. Lightly grease a glass pie plate.
  2. Stir the blackberries and cherry halves with sugar, flour, lemon zest, and salt in a large bowl until blended.
  3. Transfer to the baking dish and set aside.
  4. In the same bowl, stir together the flour, sugar, baking powder, cinnamon, and salt until well mixed.
  5. Create a well in the dry ingredients and add the egg, buttermilk (or yogurt), butter, vanilla, and almond extracts.
  6. Stir, mixing until you get a soft dough.
  7. Drop heaping spoonfuls of the dough over the top of the fruit filling. (Don't worry if the topping doesn't cover all of the fruit.)
  8. Bake the fruit is bubbling and the topping is nicely browned, about 40 minutes.

Notes

Yields: 6-8 servings

Adapted from Big Bowl of Love

Estimated time: 1 hour

14 comments… add one

  • I’ve been a lurker for quite some time. :) Your recipes are amazing. This one looks sooooooo good, I was forced to comment. Can’t wait to try with all that delicious summer fruit. Thank you!

  • Ooooh – this looks heavenly! I’m definitely pro ice cream with my cobbler too. 😉

  • Dana

    I’ve been making a lot of cherry desserts lately – made your roasted cherry brownies last night and waiting to try them at lunch!…..how on earth do you keep your nails/fingers/nail beds from not getting stained and making you look dirty for days afterwards??? and is there any easy way to pitt cherries that i’m unaware of????

  • I picked up a pitter last week and can’t wait to use it. This cobbler is calling me!

  • The cobbler looks delicious. I’m adding this dessert to my menu. Yum!

  • SO jealous that berries grew in your backyard! I guess here in SoCal we have oranges/mandarins and avocados… but that is totally not the same! If i had berries like that, I’d be making this cobbler every day and becoming superwoman because of the antioxidants.

  • THIS is what summer is all about. And for the record, I’m on your mom’s side–both about the cobbler needing ice cream and about the ice cream needing to be Blue Bell. To this day, it’s my favorite.

  • I lack the self control to say that any dessert as delicious as this can only be eaten at a certain temperature! I’ll take it however I can get it, that’s for sure.

  • What a fabulous recipe! This sounds so delicious.

  • sounds delish!

  • Dianna

    I see that you only have 1 tbsp of flour to thicken the fruit. Is that enough to keep it from being really runny? Can cornstarch be substituted?

  • Debra

    YUM!

  • I made this today. So good. Must restrain myself from eating the entire dish.

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