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Blackberry Cobbler Recipe

Blackberry Cobbler

c. Television Food Network, G.P.

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (45)

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Average Rating:

Total Reviews: 45

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  • on November 13, 2011

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    This recipe is perfect as written. i dont get some of the lower ratings. the only change I make is 3 cups of blackberries not 2.5 because I just use the frozen bags and its usually about 3 cups of fruit in those. anywho, I sweeten my whip cream halfway thru whipping with 2 TBSP sugar and 1/2 tsp vanilla (the whip cream by itself is delicious!. and that's it. I follow the directions as written and both times i've made it I've been in blackberry cobbler heaven. tomorrow im making this recipe again except with a bag of mixed berries. should be delicious!,

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  • on August 30, 2011

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    it was okay but i changed out the cream and added 1/2 cups of milk and an egg

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  • on August 06, 2011

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    Very good. Easy to make.

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  • on August 06, 2011

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    Delicious. I also used this recipe with cherries.

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  • on July 10, 2011

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    This recipe was fantastic and made me a star at a recent luncheon. Easy to make, delish and who cares if it has fat? Not me or my hips and thighs. Worth every ounce.

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  • on July 03, 2011

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    Big hit at the 4th of July party and very easy to prepare. Now, if I could only figure out how to get all of those pesky little seeds out of those blackberries, I would be golden!

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  • on June 30, 2011

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    This cobbler tastes delicious, but it did not cook according to the recipe. The pie crust made a smooth ball after adding only 2 tablespoons of ice water. When I rolled it out, it stuck to the floured granite counter top and would not roll up. I had to lift it in pieces to get it in the baking dish. I think it had too much shortening for the amount of flour. It did finally cook after 1 hour at 350 and 10 minutes at 400. I would recommend less shortening in the crust and less sugar in the blackberries. I substituted 1/4 cup of raspberry jam for the Grand Marnier.

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  • on May 21, 2011

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    My husband actually gave this a 4.7 out of 5! I was shocked...nothing ever pleases him that much!! Only suggestion he made was to increase the ratio of blackberries to crust. (I may have used too small a baking dish for the amount of crust the recipe makes.

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  • on February 02, 2011

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    I've made this recipe several times and it always turns out great and friends really like it. But I make a couple of amendments. Use heavy cream in the dough as is, not whipped as the recipe implies as is written and about half of the final 1/3 cup sugar on top. Love to make it when blackberries are in season and own their own sweetness.

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  • on June 13, 2010

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    I agree that this recipe was written in a confusing manner. I wasn't sure if you were supposed to whip and sweeten the cream before adding to the dough mix, or if that was for the whipped topping at the end... either way, my cobbler turned out very doughy and did not improve with more cooking. So, I will say that if it were more clear, I would have had a better result.

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