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?
Blackberry Cobbler
- 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.
I’m so glad you posted this recipe!! I just scored a great deal on blackberries and was thinking of making a blackberry pie… but now you have me thinking I’ll try this cobbler instead!
Thank you 🙂
Look at that color, it’s beautiful!! I love paula Deen recipes, you can never go wrong with a recipe from her!
My mother used to make this same recipe back in the 70s, when I was a little girl. I was tickled to find it as a Paula Deen recipe! LOL I’m glad you posted it, because I’d forgotten about it.
I have used this recipe with peaches and berries; I’ve even used it for apple cobbler, but apples don’t have quite as much flavor as berries. The last time I used it was at church camp, with fresh-picked blackberries, for the camp staff. They loved it!
Oh I love cobbler, I usually make it with our locally picked dewberries (similar to blackberries, but a little smaller and tarter). Just a basic simple recipe, but always a pleaser.
According to everyone in my Bible study class [average age is 70], this is the best blackberry cobbler they ever had. I followed Lynn’s recipe to the letter, except I added about a teaspoon of lemon zest to the batter. I also used fresh berries that were very sweet. It was really good…and so easy!
Wanted to say thank you! I made Paula Deans Peach Cobbler over the weekend and was going back over the recipe so I could do the same with my fresh Blackberries. Loved the taste of the cobbler with the peaches, so it’s gonna taste even better with fresh berries!
Again Thank You,
Suanne
You are welcome! I am glad that you enjoyed it.
Perfect! Was almost exactly as Mama used to make! Great balance between pastry and berries!
This is the best cobbler I have ever made! I made it a few months ago to company and they were crazy about it! I am going to make it again today for the 4th of July dinner! Crust is so perfect! I’m using frozen blackberries, bit you can’t tell. Perfect! Thank you for the recipe! Happy in Texas! 🙂 🙂 🙂
I am so glad you enjoy this cobbler! Cobbler is one of my favorite summer desserts and it is perfect for the 4th of July. I hope you had a great 4th of July!