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Southern Blackberry Cobbler

5 cups fresh or defrosted frozen blackberries

3/4 cup plus

1 Tbsp sugar

1 Tbsp cornstarch

1/8 tsp salt

1 Tbsp unsalted butter,

cut into bits Pastry for a 9 inch single crust pie

1 Tbsp milk

Preheat oven to 425 degrees.

Wash blackberries and pour into a 9 inch baking dish.

Sift together the 3/4 cup sugar, cornstarch and salt in a bowl, then sprinkle the mixture over the blackberries.

Dot with the butter.

Roll out pie pastry on a lightly floured surface then place on top of the blackberries.

Trim the edges and seal them against the dish. Make several slits in the top of the crust to allow steam to escape.

Brush the pastry top with the milk and sprinkle with the remaining 1 Tbsp sugar.

Bake for 30 mins or until the crust is golden brown and the filling is bubbly.

Let cool on a wire rack.

Recipe from Cider Beans, Wild Greens, and Dandelion Jelly: Recipes from Southern Appalachia

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