I love Paula Deen’s peach cobbler. It is my favorite peach cobbler to make.
I was recently trying to use up some blackberries in my freezer and I decided to use Paula’s basic peach cobbler, but use blackberries instead.
My blackberries were frozen so I drained some of the liquid off of them. I drained off about half the liquid off. But you may not need to drain off as much liquid. It will depend on how much liquid is on your berries. You want about the same amount that would be in a large can of peaches. I think this recipe would also work well with fresh berries.
I used the same directions, but I used about 4 cups of berries instead of the peaches. My berries were pretty sweet, so I did not add any extra sugar to the recipe. If you have berries that are sour you may want to sprinkle the berries with a little sugar before using.
I think I am going to make this again when fresh blackberries or even blueberries when they are in season.
What is your favorite fruit cobbler to make?
- 1/2 cup (1 stick) butter
- 1 cup sugar
- 3/4 cup self-rising flour
- 3/4 cup milk
- 4 cups blackberries ( you may need to toss your berries in sugar)
- Preheat oven to 350 degrees F.
- Put butter in a 13 x 9 x 2-inch baking dish and place in the oven to melt. Stir sugar and flour together and mix well. Slowly add milk and continue stirring to prevent the batter from lumping.
- Remove hot baking dish containing melted butter from oven; pour batter directly over butter in baking dish. Do not stir.
- Spoon berries on top of batter. Do not stir. Sprinkle cinnamon on top of batter, if using. (The most important part of this dish is not stirring the mixture at this point in the recipe.)
- Bake for 30 to 45 minutes or until golden brown. Your batter will rise above your fruit, producing the most wonderful of crusts. Serve warm with vanilla ice cream or fresh whipped cream.