a blackberry cobbler

I grew up in a home that instilled appreciation for good food from a young age. Both of my parents cook and do it well. As an adult, I still crave their cooking. My dad, on the one hand, can make an incredible sauce for any kind of meat; sauces that unify all the elements in a dish and prove he’s French. On the other hand, my mama is fearless and capable with the cuisines and ingredients she chooses to serve, from traditional to exotic.

I’ve repeatedly expressed to them my love for their home meals. So, for my birthday last year, my mom gifted me with two of the cookbooks she most often turned to for our family meals. One is the Southern Living 1999 Annual Recipes. The other is The Occasional Vegetarian. Best birthday presents ever.

I cook out of these books regularly and have never been disappointed. With summer in full force, a blackberry cobbler was in order. This one came out of the 1999 Southern Living cookbook, and it’s the first cobbler I’ve ever made. The result? Let’s just say that I’ve already had it for breakfast, lunch, and dinner. Even Hadley was eager for a taste.


squeezing lemon juice

pastry dough

rolling dough

sweetened blackberries

lattice on a cobbler

blackberry cobbler in a bowl

hadley wants cobbler

Blackberry Cobbler

8 c. fresh blackberries

2 1/4 c. sugar

1/3 c. all-purpose flour

1 lemon, squeezed

Pastry, divided (recipe at the end)

1/4 c. butter or margarine

In a medium bowl, stir together first 4 ingredients and let the mixture sit 10 minutes so that the sugar dissolves. In the meantime, roll half of your pastry dough (recipe below) to 1/4-inch thickness; cut into 1 1/2 inch wide strips. Place the strips on a lightly greased baking sheet. Bake at 425 degrees for 10 minutes or until golden. Remove and place on a wire rack to cool. Break the strips into pieces.

Spoon half of blackberry mixture into a lightly greased 8×8 inch baking dish (the recipe calls for a 9×13 dish but I like my cobblers with more depth than width); top with baked pastry pieces. Pour the remaining blackberry mixture over the pastry and dot with butter.

Roll the remaining pastry to 1/4-inch thickness. Cut into 1-inch strips and arrange in a lattice design over the filling. Bake at 350 degrees for 50 minutes or until golden. Serve with vanilla ice cream.


2 1/2 c. all-purpose flour

1 3/4 teaspoons baking powder

3/4 teaspoon salt

1/2 c. shortening

2/3 c. milk

Stir together first 3 ingredients in a medium bowl. Cut shortening into flour mixture with a mixer until the mixture is crumbly.

Add milk, stirring with a fork until dry ingredients are moistened and mixture forms a soft ball (For the right consistency, I had to use about twice as much milk as the recipe recommended). Turn dough out onto a floured surface and knead 6 to 8 times.

Recipe from the Southern Living 1999 Annual Recipes

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