I found this recipe in Recipes, Remedies & Rumors a set of cookbooks published by the Cades Cove Preservation Association. The recipe is very similar to the easy peach cobbler I shared with you a good while back-but using buttermilk instead of sweet milk and the addition of cinnamon made me want to give it a try.
Maycle McCauley Yearout’s Blackberry Cobbler
- 1 quart blackberries
- 1/4 cup butter/margarine
- 1/2 cup water
- 1 cup flour
- 1 1/2 cup sugar divided
- 1 cup buttermilk
- 1 teaspoon lemon juice (I left it out)
- 1/2 teaspoon cinnamon
- 2 teaspoon baking powder (I left it out because I used self-rising flour)
- dash of salt
Melt butter in 9 x 13 pan.
In saucepan combine blackberries, water, and one fourth to one half cup sugar depending on desired sweetness (I put the whole half cup).
Cook until mixture is hot and sugar is dissolved. Remove from heat and add lemon juice if using.
Combine 1 cup sugar and flour (and baking powder if you’re using plain flour) in bowl. Stir in buttermilk and cinnamon. Pour batter over melted butter, do not stir. Spoon berries over the batter, do not stir.
Bake at 350 until top is golden brown. In my oven it took about 30-35 minutes.
The cinnamon gave the cobbler a nice taste that was a little different than any other blackberry cobbler I’ve had. I couldn’t really tell that the buttermilk made any difference-but Maycle McCauley Yearout definitely knew how to make a tasty cobbler!
Ms. Yearout also shared her memories of picking Blackberries in the cookbook. My favorite part of her writing:
“When I go back to the old homeplace and stand at the top of the hill near the old barn I can look out over the fields and the old fence rows where the blackberry patch us to be. Sometimes I think if I could only stand there long enough I maybe, could make out some images of four kids with, yes, the straw hats and berry juice on their smiling faces and hear a mom’s voice saying “don’t run up the hill or swing your bucket you will spill your berries.”
Check out this link for information on purchasing Recipes, Remedies & Rumors Volume I &II Cades Cove Preservation Association .
Tipper
*Source: Recipes, Remedies & Rumors Volume I & II Cades Cove Preservation Association (recipe and excerpt).
I can remember being carried on my oldest sister’s back when she was picking blackberries. I would reach over her shoulder to pick. (she would soon put me down where I would eat from the bucket). Mama would make berry cobbler on top of the stove with fluffy dropped dumplings that when stirred in, became a beautiful red-purple color. YUM! Sweet goodness!
hello, can anyone advise me on any information about the name Maycle please? Origin, history, meaning or if it is a handed down name as mine was would be very much appreciated, thanks.
b. Ruth is back! I can breath again.
Tipper,
I’ve never added cinnamon to my
Blackberry Cobbler, but next time
I’ll try half a teaspoon. Bet that
will spice up the taste a bit.
I’d like to see and hear The
Pressley Girls at Bryson this
Thursday if possible…Ken
Thank you for yet another wonderful recipe! Blackberries, YUM!
Pam
scrap-n-sewgranny.blogspot.com
Tipper,
We love blackberry cobbler…Didn’t get any berries to amount to anything much this year.
I make mine the same way except, regular milk or skim, no cinnamon, but a touch of lemon juice if the berries are especially ripe, (for a touch of tartness) otherwise no lemon.
Guess we will wait for the peach season for some peach cobbler.
Thanks for the new recipe! I might buy some frozen blackberries and add the cinnamon…to taste test it!
I have sprinkled sugar and cinnamon on the crust just before it finished baking, gives a sparkly appearance to the crust with a little added flavor.
I wonder if fresh raspberries would make a handy-dandy cobbler, since Sams/Cosco seems to have fresh ones quite often?
Yummy, yummy! The seeds get stuck in my old teeth, but I love the taste of blackberries. Good luck girls; I’ll be there in spirit.
Yes, I got a taste and that was a fine blackberry cobbler. Blackberry cobbler is one of those fine rare things these days. There aren’t many wild blackberries left. The wild ones taste so much better than the cultivated ones.
Nice poster…if had one car would be there…now to go check on the blackberrys up t Cedar Knob.
SWEET! In more ways than one!
Eva Nell