Cooking and Recipes

Anyone Can Make It Cobbler

A few weeks ago, we went berry picking with some friends. Between three families, we picked 31 pounds of blueberries and blackberries.  Consequently, I have been making a lot of cobbler lately.  I’ve discovered that people are lot happier to see you at their door when you’ve got a fresh baked blueberry cobbler in hand.

Cobbler is fine with canned fruit, but nothing compares to a cobbler made of fresh picked fruit.  Here’s my recipe – and anyone can make it.


1 quart sized bag of frozen (or fresh) berries

½ cup of sugar

3-4 tablespoons of grape juice (cranberry juice or whatever you have on hand is fine)

2-3 tablespoons of flour

¼ stick of butter, sliced (margarine doesn’t work as well)

Mix all of the above and then pop into the oven in an 8×8 glass baking dish. Bake at 350 until slightly bubbly, probably about 20 minutes.


In the meantime, mix:

1 cup of buttermilk baking mix (I like Pioneer)

½ cup of sugar

½ stick of butter, diced (don’t use margarine, not as good)

¼ cup of Half and Half  (regular milk is fine)

1 teaspoon of vanilla

Mix all the above. The mixture will be sort of sticky. Put it in the freezer to set up until you take the fruit mixture out of the oven. Let the hot fruit mixture cool for a minute or two and then pull off pieces of the dough and piece together over the fruit.  If you are really industrious, you can roll it out, but I don’t.

When the fruit is more or less covered, sprinkle with a bit of sugar and pop back into the oven until it’s brown, probably about 25 or 30 minutes.

Serve warm with Blue Bell ice cream!

* * *


Start with about a quart or more of frozen or fresh berries.


Toss with sugar, butter, flour and a little fruit juice, then toss in the oven till bubbly.


For the crust, mix up a little buttermilk baking mix, sugar, butter, milk and vanilla. Put in the freezer to firm up while fruit is baking.


When the fruit is hot, pull the dough out of the freezer and piece together over the top. At this point it will look ugly.  If you don’t eat too much of the dough, you will be able to cover the entire cobbler. Not too worry though, it expands and puffs together.


Here’s the finished product. Sprinkle a little sugar on top for pretty.


Serve with or without ice cream.

And now I salute food photographers everywhere who know how to photograph food in such a way that you might actually like to eat it.

27 thoughts on “Anyone Can Make It Cobbler

  1. Oh, how I miss Blue Bell! It is a hole in CA ice cream market, and nothing quite compares.

    This cobbler looks great! We might have to make some ice cream to do it justice! 🙂

    * * *
    Some of that plum ice cream that you blogged about would be awesome!

  2. I think there was a mistake in your recipe. It involved “with or without” ice cream. “WIthout” is not an option! Going to Maine next week and hopping to make this with fresh blueberries.

  3. MY monitor isn’t even scratch ‘n’ sniff! *sulks* BUT! we get to England in three weeks and MAN I’m going to pig out on berries!!!

  4. Wow, that looks delicious. I wish we could pick our own fruit–but I don’t know of anywhere here in Fort Worth. Maybe I should get up early enough to go to the farmer’s market next week. But I will definitely make this cobbler soon.

  5. We have Marionberries in season here (they’re an Oregon thing – blackberry/raspberry/something hybrid) and this will make a reeeeeally good cobbler for them. Thanks! Will let you know how much weight we gain!

  6. Wow, what perfect timing! We just went peach picking today (we live in Georgia). I was planning on looking up a recipe for peach cobbler after dinner.

  7. Does Sean call it “cobber”?

    * * *
    Doh! 48 hours later I see what you mean – I have (had) a typo. Subtlety doesn’t work that well on me. Capital letters, bold and underline, italics and then add flashing lights for emphasis 🙂

  8. Thought I’d post here in case anyone would like to know (and in hopes that Alison, with her fruit-picking heart, might see):

    You can search PickYourOwn[dot]org for farms near you. Happy picking!

  9. I love cobbler and that looks yummy!! My American grandmother used to make the best peach cobbler and blackberry cobbler. She had blackberry vines in her back yard and they were mouthwatering. (Heavy sigh)
    I now have her recipe (which is oh, so easy). Strangely, it is made with very, very cheap refrigerated biscuits! MMmmmmm. Now I have to go make some cobbler. Thanks for the memory rush and the inspiration.

  10. I would love for you to show up at my door with one of those! I’m going blueberry picking this week. I will probably gain 10 pounds over the next few weeks consuming cobbler and pie. Mmmmm.

  11. Title typo is why someone asked if Sean calls it cobber– or maybe he does. Looks absolutely delicious!! Did you go someplace where they raise them to pick, or how in the world did you find that many in the wild? I don’t know if blueberries grow in the wild in Texas. Blackberries do here in IL– you would know that since I think you lived in IL before you became a Texan.

    * * *
    Cobb-L-er! Typo! Ugh. Thanks for pointing it out as did a previous commenter, and I thought, how odd, why no he doesn’t. And then my little blonde mind went to another random thought.

    We went to a berry picking farm in East Texas to get our berries.

    We used to have wild blackberries that grew along the fence in between our house and the neighbors in the midwest. There was never enough berries for a pie because all the kids would eat them.

  12. I would be ECSTATIC if you showed up my door with one of those! But you’re wrong that anyone can make one–you mean anyone in America 😉 Can’t get that buttermilk mix overseas. And I miss berries. But maybe I will have to make a peach cobbler instead; peaches are fresh, local and cheap, even if not pick-yourself. In Mauritania I used to make a mango cobbler that was just to die for.

  13. Now for a faster, even easier, but delicious cobbler: place berries in pyrex dish. Then mix together 1 stick butter, 1 cup flour and 1 cup milk and pour over berries. Bake and enjoy. Never fail goodness!

  14. That does look good.

    Actually, you know, you can’t roll out the crust. Well, you could, but then it would be pie. Pie has a pie crust. Cobbler has a cobbled crust. Hence the name. Yes, I did tweet about that the other day. I will continue my crust-related PSAs until the world knows. 🙂

  15. I cannot even begin to tell you how jealous I am about your 31 pounds of blueberries. I took my girls blueberry picking last Tuesday and after driving for 2 hours (getting caught in a major traffic jam for 45 minutes) we got to the place to find it was CLOSED. Such a tragedy for this blueberry lover. (I blogged about it last week if you want to check it out. 😉 )

    Five more days till I get to meet you, AM!!!

  16. When I got home this evening, my husband had picked about 1/3 gal of blackberries from a nearby patch!– Just in time to try out your recipe! This has never happened before, and the timing is just right!

  17. I recently tried a new recipe for a cobbler which was fantastic. However, I took a picture to upload to Facebook via my phone (yeah,not very good quality there). Someone commented on my cobbler saying it looked like uncooked chicken. Oh well. It really was tasty, but I don’t think I have a career as a food stylist.

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