One of the first rules of a berry picking jaunt was a good blackberry cobbler. This no-mix cobbler recipe is adapted from one published by Lyn Kellner of Asheville, North Carolina, in her delightful book, The Taste of Appalachia.
Lyn’s No-Mix Blackberry Cobbler
- 11/2 cups sugar
- 2 cups fresh blackberries
- 5 1/2 tablespoons butter
- 2/3 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
Preheat oven to 350°F. Stir 1/2 cup of sugar into fruit and set aside. Melt butter in baking pan. Sift together the flour, 1 cup sugar, baking powder, and salt, then add the milk. Pour batter into the pan of melted butter, but do not mix. Pour fruit over batter, but do not mix. Bake for 50 [30 minutes in my oven] minutes. Serves 6.
—Smokehouse Ham, Spoon Bread & Scuppernong Wine – The Folklore and Art of Southern Appalachian Cooking written by Joseph E. Dabney
Matt and I picked the first blackberries of the summer last week. We jumped the gun, there wasn’t nearly as many ripe as we thought there’d be.
We picked about four cups which was enough to make the delicious cobbler from Joseph E. Dabney with a little left over for making juice to save for my first run of blackberry jelly.
I used a 8×8 pan for the cobbler and it worked great. It only took 30 minutes to bake in my oven.
Last night’s video: Working in a Sauna.
Tipper
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You mentioned rattlesnake buttons in someone’s guitar on your YouTube channel. Yes, that is a very old Appalachian custom. I had a friend that had them in his fiddle many years ago in Kentucky. It was an old fiddle and was probably inherited from a family member. I was told it helped with the acoustics and kept critters from making a home in the instrument back in the day before instrument cases were common. There were probably other reasons, as well. It was indeed a novelty. The instrument certainly had a story to tell in itself. Very common practice in some areas of Appalachia in year’s past.
This sounds good! I can’t have anything with seeds. It’s terrible. I strain all seeds for my jelly. I do cheat a little with strawberry freezer jam. I’m going to keep the recipe for others who can eat it. Thank you for sharing!
Sounds delicious!!!!!
Happy Birthday to Woody !
I have always called this type of cobbler a “No Fools Pie”. The recipe works with peaches, cherries or berries of any kind. However, blackberry pie has always been my favorite. Thank you so much for posting this today.
Hi Tipper. Your Cobbler looks so good. My black raspberries are so Teeniny this year because of the dry and cold Spring. I doubt I could gather 2 cups at any one time. Dog ticks are bad right now, I’ve gotten 2 just doing my mile walk around the trailer. I think it is where the new landowner is bulldozing the berries, wild roses and trees near the house and burning the brush and wood piles. I went Thursday and got a temp crown on my first molar. on the right. It came off just now. I called them and they said that they will put the crown on this Thursday. I guess I’ll be eating a lot of Roasted Red Pepper Soup, Hummus and fried egg whites till it gets fixed. I made some Albacore Tuna salad today with some Pineapple Jalapeno Dip that I bout at the grocery store (Food Lion in the Deli case). It is really good but hot. I added a tablespoon of shredded Mexican or fiesta blend cheese to my serving and it cooled it way down. I keep everyone here and up Wilson Holler in my prayers. I appreciate all of you keeping me in yours.
I made a peach cobbler last night. I like it cold so it will be tonight before I cut into it. It’s awful good with a scoop or three of chocolate ice cream snuggled up to it in the bowl. I’ve been eatin butter pecan ice cream with chocolate fudge puddin and that’s good too.
The reason I’m eatin all that sweet/fat stuff is my doctor wants me to gain weight. He recommended Ensure or Boost but that stuff is nasty. I gained a couple of pounds but leveled off. At least I’ve stopped losing.
I used to be 6’1″ and 240 pounds. I’ve shrunk to about 5’10” in my old age and now weigh around 145-150 pounds.
Five of the seven ingredients in this “No Mix” recipe are mixed in the process of making it. Lyn’s No-Mix Blackberry Cobbler might be better titled Lyn’s Quasi Mixed Blackberry Cobbler.
Dilemmas, dilemmas. Do I pick now when I can get a few berries sufficient to make a cobbler? Or do I wait and take the chance the critters will get to them, and all that will be left will be just enough to make a cobbler? 😉 Hope you can get more, for the jelly!
Blackberry Cobbler was one of my husband’s very favorite dessert. I need to make one in memory of him. I know it will be very delicious.
I love blackberries! Growing up on Vancouver Island we had them everywhere, so we were fortunate enough to have everything blackberry, pies, jams, jelly, cobblers and of course fresh eating. Unfortunately, they don’t grow in northern Alberta. So, the only time I get them is when I go ‘home’ to visit my family. Tipper, your cobbler has my mouth watering!
good morning Linda God bless you very much
I picked what we had today, maybe a cup, not enough for a cobbler. Maybe with some ice cream. They are growing in too much shade, but that is my fault ’cause that’s where I planted them. Have to wait and see what kind of productivity they end up having.
How I love blackberry cobbler!
Thank you for sharing the recipe for the delicious-looking cobbler. It reminds me of a “lazy man’s recipe” that I typically use for peaches. Blackberries are just beginning to ripen here in Kentucky. If the weather holds up, I hope to harvest some before the deer get to them. A friend who was bush hogging around the fields over the weekend mentioned he saw a herd of 30 or 40 deer feasting on soybeans, so hopefully they will leave the berries to compensate for the loss they have caused the farmer and me.
Yum!
Thanks for the great recipe.
Praying for Papaw Tony.
A really good blackberry cobbler is one of the finest desserts that can be served. I love mine warm with a nice scoop of vanilla bean ice cream on top.
Yours and mommy’s cobblers don’t look at all the same. She would roll her dough out flat and extra long. She’d put that dough on the pan bottom and put her berry mixture in on top of that and fold those haphazard dough edges closely together on top to form a upper crust with lots of berry juice and goodness seeping right on up and through. It was absolutely delicious and there is and was nothing like it on the face of this earth! I’d give anything for a hot bowl of blackberry cobbler topped with vanilla ice cream or sweet whipped cream!!! Have you ever talked to bees and told them of your intentions while gathering blackberries.. I want to know more about TALKING TO THE BEES and how it’s done… I knew an old man who’d YALK to the bees and he never got stung or anything working around them because he talked to them…That cobbler you made looks very delicious and pretty, Tipper. I’m taking care of my glucose and blood pressure and trying to eat 6 small meals a day, drink water, say adios to JAVA ALL DAY with one cup in the morning and maybe one in the afternoon, consume protein and a carb and take responsibility for my health. I’m napping more and learning to minimize my stress…I’d say the next stop is the last one if I don’t get it together and keep it together as a food junkie…
I have a signed copy of Joe Dabney’s book, Smokehouse Ham, Spoonbread, and Scuppernong Wine, and it is wonderful! It has such great recipes and stories to go along with them. I treasure the book and would cook more from it, but don’t have that many people to cook for any more. Your blackberry cobbler recipe, tho, sounds so yummy and brings back wonderful memories of my childhood picking blackberries (and strawberries) with my mom and grandmother to make cobblers or jam. I remember Mama always admonishing me to “watch for snakes!” 🙂
Morning everyone. Tipper, you always give me good ideas. I have 1/2 a carton of cottage cheese in the fridge that I can’t remember why I bought it. My mom used to make a cherry cobbler or coffee cake thing. I always say she wasn’t a good cook, but the truth was hated to cook. So she would only make a few recipes and never try spices or anything else. My mom heard angels sing when the microwave was invented. She could “nuke” anything to death. Well, her cherry thing, which was really good had a little chew to it. She put a little cottage cheese in it. She must have seen her mom or sisters make this. If it sounds strange, I have been making cheese cakes for ever. One time I had a little cottage cheese so I put it into the cake. I thought I was so inventive. Over the years I found out the Amish or Dutch maybe always put in cottage cheese type cheese too. That little bit of cottage cheese is haunting me so maybe I will try this. Unfortunately, the birds or something have got all my blackberries. Store bought again this year. I have to buy my jams too. They are still home made, from a little place in Tennessee. Haha. Anna from Arkansas.
Thank you for the recipe. I will save this for my Birthday. I will make it with peaches since I don’t have any berries. Have a blessed day.
Your blackberry cobbler looks delicious! For many years, we had a good crop of blackberries at the edge of our backyard when we resettled home in 1990. Blackberry picking was a fourth of July adventure. Nowadays there are just a few brambles which we leave for the birds. Thank you for sharing the good recipe!
It sure makes me hungry for cobbler!
Looks delicious!
That looks delicious! We have a neighbor who lives a few miles from us that has hundreds of blackberry bushes. A few years back they pulled into our driveway with an ice cream bucket brimming with the sweetest and juiciest berries I’ve ever seen. They made the BEST cobbler! I’ll have to try this recipe out this year. Thanks, Tipper!
Lots of blackberries here that are not ripening like they usually do. My guess is that all of the rain is slowing them down getting ripe. The ones that are ripe are very juicy and sweet but they are few and far between. And, I’m sure, there’s probably two dozen chiggers for every blackberry!!! I’m doing my picking from the lawn mower seat.
Wishing everyone a blessed week.
Yum! I love blackberry cobbler. My mama actually makes blackberry pie with pie crust on the top and bottom in a 9×13” pan. But all our life, this is how she made blackberry cobbler. Lucky me—she actually just made one. I am anxious to share a piece with her when I take her to get groceries this morning. I would love to try this recipe and see how she likes it. Thank you.
Blackberry cobbler is delicious! My ex-husband used to pick the blackberry bushes clean so I could make cobblers for him every summer. I’m so glad y’all enjoyed some cobbler and I can’t wait to read (or watch) you make some jelly!
God bless y’all!
Mmmmm, blackberry jelly; my favorite on toast or biscuits!
That looks so good!!!
I am not a cook but if I make a cobbler pie I use what I call a 3 cup recipe, 1 cup of self rising flour, 1 cup of sugar, I cup of milk, 1 stick of butter and vanilla flavoring. I buy my butter in a 1 lb cake from a local dairy and just cut off whatever I want and do not measure the flavoring. I use this recipe with all fruit, I may add a little more or little less sugar depending on whatever fruit I am using. This recipe is on the older post Hard To Beat A Cobbler. For me, I think this is more like a pie than the cobblers I remember when growing up. My Mother and Grandmother would make juicy cobbler pies in a deep side round white enamel pan and would have dough balls/dumplings in them. They would make these using different fruit and would also make a sweet potato cobbler the same way.
Randy, thank you for sharing your recipe. It’s sounds really easy.
Sherri, it’s got to be easy if I can do it! Be sure and look back on Tipper’s BP&A post titled
Hard To Beat A Cobbler for the full instructions. Remember to call me to come and eat when you make that fresh peach cobbler!