Blackberry Cobber-America

I made this cobber for dessert last month when we had D’s parents over for dinner. It was honestly the simplest dessert I have ever made, even simpler than the cake or brownie mixes from the box. And the best part? It didn’t come in a box, it was homemade.

In the United States, cobber is the quintessential summer dessert simply because it calls for fresh fruit of which there is a bounty of in the warm weather months. While the recipe used blackberries, you can substitute any fruit that is available in pie filling (i.e. blueberry, cherry).

Although summer here in the United States is over, officially it doesn’t end until September 22 when the Autumnal Equinox occurs so do yourself a favor and try out this incredibly delicious cobber.

Blackberry Cobbler

recipe courtesy of the cookbook Biltmore: Our Table to Yours

1 (21-ounce) can blackberry pie filling

16 ounces fresh or frozen blackberries

2 2/3 cups all-purpose flour

1 cup sugar

1 tablespoon baking powder

1 1/2 teaspoons salt

1/4 cup vegetable oil

1 egg

1 cup milk

splash of vanilla extract

-Preheat the oven to 350 degrees. Spread the pie filling in a greased 9×13-inch baking pan. Sprinkle the whole blackberries over the filling. 

-Combine the flour, sugar, baking powder and salt in a bowl. Add the oil, egg, milk and vanilla and whisk just until combined; the batter may be lumpy. Spread over the berries. Bake for 50 minutes. 


Serves eight. 


(The cookbook suggests adding your own touch to the cobbler by sprinkling the top with nuts, cinnamon-sugar, or other toppings before baking.)

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