Old Fashioned Blackberry Cobbler Recipe (2024)

FAQs

Why is my blackberry cobbler runny? ›

We love cobblers for being juicy, but really ripe fruit can make more puddles than a spring rain. The result is a soupy cobbler with a soggy top. Try this: Add one to two tablespoons of cornstarch to the filling.

To be clear, you can use any fruit for making cobbler, but using canned fruit or, worse, canned pie filling can result in a sickly sweet cobbler with a gummy filling. Try this: Fresh fruit is grand, but frozen fruit works too. Just be sure to thaw the fruit completely first.

Blackberry pies have crust on the bottom and top! Cobblers, on the other hand, are only topped with pie crust or sweet biscuits, or have the fruit baked right into the batter like in this recipe.

Use your probe thermometer! According to Kitchn, when the center of your cobbler reaches 200 degrees F, it's done. Since you have a tool that ensures your cobbler is cooked through, there's one more tip that will make your cobbler experience even better. Let your cobbler rest for a bit before serving.

Some kind of starch is typically what's used to thicken cobblers (and pies, slumps, or grunts, such as in our Mixed Berry & Cornmeal Slump). Their thickening powers come from their ability to absorb water, which causes the starch granules to swell and burst, thickening the liquid.

Water and flour can be combined to make a thickening agent for peach cobbler. This mixture is commonly known as a "flour slurry."

To Store: Blackberry Cobbler is best enjoyed warm, right after it's baked. Store leftover cobbler covered in the fridge for 4-5 days. To Freeze: Freeze the baked cobbler for up to 3 months. Thaw overnight in the refrigerator and warm in the oven before serving.

If you use enough batter to completely cover the fruit, you'll end up with a cobbler that's far too bready, more like an upside-down cake.

Ponca is a new release from the University of Arkansas. It is the sweetest of all the blackberry varieties and also the most forgiving. Usually when you pick a blackberry and it's not quite ready it's sour. Ponca is even sweet when it's picked before it's fully mature.

The blackberry cultivars can be erect, semi-erect, or trailing. The trailing and semi-erect plants would require a trellis, and the erect plants may or may not need a trellis. A common management practice is plant trailing, semi-erect, and erect plants on a trellis.

What is a cross between raspberry and blackberry called? ›

Loganberry. Loganberries are also a cross between a blackberry and a raspberry. They're the product of a happy accident in 1881 when James Harvey Logan, a Californian judge and horticulturist, found a cross between a North American blackberry and a European red raspberry growing in his backyard.

What Enhances the Flavors of Blackberries? Some people find blackberries to be bitter. Adding a little sugar, cinnamon, lemon.

Blackberry: Pairs well with almond, apple, apricot, black pepper, blueberry, cinnamon, citrus, clove, ginger, hazelnut, lemon, mango, mint, peach, plum, orange, raspberry, strawberry, and vanilla. It mixes very well with berry liqueurs, brandy, Champagne, orange liqueurs, port wine, and red wines such as merlot.

Do you still need that fax machine in your basem*nt, VCR in the garage or old BlackBerry in a drawer? You know the ol' adage: If you can't reuse, recycle. It's always better to hand-me-down tech to those who could use it, whether it's to a family member, friend, or donated to a community centre, school, or church.

Flour: All-purpose flour helps thicken the filling and prevents sogginess.

If you're making homemade fruit pie filling and it's always runny and wet, add a tablespoon or two more of cornstarch to it and cook it in the microwave for about three minutes or until it's thick, then put it in the pie shell and bake it. Should come out fine, let it completely cool before you cut and serve the pie.

The ingredient list for a crumble or crisp is relatively short, but don't be tempted to leave out the cornstarch. As fruit cooks, it releases its juices, becoming saucy and soupy. This is partially what makes a crisp so delicious—but also what can turn it from a casserole-style dessert into fruit soup.