The Farmhouse Kitchen: Cobbler Time with a Summer's Bounty
July 2025
Serves 8
Ingredients
FOR BERRIES
- 2 pounds frozen blackberries (2 1-pound bags)
- 1 1/2 cups granulated sugar
- 2 cups water
FOR CRUMBLE TOPPING
- 1 cup self-rising flour
- 1 cup granulated sugar
- 1 stick cold butter
The filling might be a little thin for your taste when it’s piping hot out of the oven. We’re OK with that, but to thicken the mixture a bit, mix 2 tablespoons of cornstarch with 2 tablespoons of water and stir into the berries while they are boiling. Remember, as the cobbler cools, the fruit will thicken a little more.
Directions
Heat frozen berries with sugar in a 4-quart saucepot until the berries begin to thaw a bit and the sugar begins to melt, stirring as they come to a boil (about 5 minutes). Add 2 cups of water and bring back to a boil. Cook for about 10 minutes. There will be about twice the amount of liquid as berries at this point. Pour into a well-sprayed 2-quart casserole dish.
Combine flour, sugar, and butter in a medium bowl, cutting in the cold butter with a pastry blender (use your fingers or a fork if you don’t have one). Butter should be in pea sized or smaller pieces, and the mixture will be crumbly. Sprinkle this mixture evenly over the hot berries in the casserole dish. Place dish on a foil lined pan. Plan on it bubbling over. Bake at 350 degrees for 25-30 minutes. Top will be crusty and browned.
Related Recipes
