Blackberry Cobbler

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M-m-m-m, good!
This morning, Wayne’s brother, Jim, called and said he had something for us– fresh blackberries, and fresh fish.  Who could resist that kind of invite to go over!?!?!?   This is what I did with some of the blackberries…



  • 1/2 stick butter, melted, plus a bit more butter for greasing pan/dish.
  • 3/4 cup granulated sugar (plus another separate 1/4 cup sugar for top,  and still another 1 tablespoon sugar for sprinkling on top just before removing from the oven).
  • 1 cup self-rising flour
  • 1 cup whole milk (or low-fat milk with added whipping cream to equal a cup).
  • 2 cups fresh (or frozen) blackberries.
  • Ice cream or whipped cream for serving.


  1. Preheat the panggangan to 350-degrees F.
  2. Grease a 3-quart baking dish with butter.
  3. In a medium bowl, whisk together 3/4 cup sugar with the flour and milk.
  4. Whisk in the melted butter.
  5. Rinse the ‘fresh’ blackberries and pat them dry (if using frozen berries, let drain for a little while).
  6. Pour the batter into the buttered baking dish.
  7. Sprinkle the blackberries evenly over the top of the batter.
  8. Sprinkle the 1/4 cup amount of sugar on top and bake until golden brown and bubbly (about 1 hour).
  9. Remove from panggangan and sprinkle the extra 1 tablespoon sugar on top and return to panggangan for about 10 minutes.
  10. Let cool for about 30 minutes before serving with ice cream or whipped cream.

*The last time I made this, to make more servings, I doubled everything and baked it in a buttered 9×13″ baking dish. Baking time was about 65 minutes before I removed and sprinkled the last bit of sugar on top for the next/last 10 minutes.


Source Recipe:

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