Old Fashioned Blackberry Cobbler |For what it's worth

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Old Fashioned Blackberry Cobbler

One of my Aunts that we fondly call “funny Doris” put out her recipe for blackberry cobbler and my late Grandma’s crust this week.  It evokes great memories and makes my mouth water just thinking about it.  I asked her if she’d mind if I blogged it, but assured her it is okay if she preferred not.  
Here is her response (which I can imagine hearing her voice as she speaks in a slow Texas drawl with some chuckles and laughter). "I don't care, my mother's past caring, and someone might enjoy this old-fashioned way of doing it."

blackberry cobbler recipe

I mix 2 quarts of blackberries with 1 and 1/2 to 2 cups sugar, depending on the taste of the berries in a large saucepan and heat until they boil, add a stick of real butter (or less) depending on your tastes cut into pieces.

I think she’d make another one if I mentioned I might come over to see her…

post script

  • I separated the listed the ingredients to make the recipe clearer and easier to read in the printable copy below.
  • When she says put scraps of crust in with the berries, it is to help thicken the cobbler.
  • A pastry blender is a hand tool for cutting the shortening into the dry ingredients.  If you don't have one you can use two knives like scissors and cut rapidly across the shortening and dry ingredients until it is in small crumbles.

Old Fashioned Blackberry Cobber

Old Fashioned Blackberry Cobbler

by ForWhatItsWorth.com
Prep Time: 30 minutes
Cook Time: 30-40 minutes
Ingredients (6-8 servings)
    Cobbler ingredients
    • 2 quarts blackberries
    • 1 1/2-2 cups sugar
    • 1 stick (1/2 cup) butter
    The crust is my mother's old standard doubled
    • 1 cup flour
    • 1/2 teaspoon salt
    • 1/3 cup Crisco solid
    • 1/2 cup or more ice water
    Cook berries

    • Put 2 quarts of blackberries with 1 and 1/2 to 2 cups sugar, depending on the taste of the berries in a large saucepan
    • heat until they come to a rolling boil
    • then take them off the heat.
    • Add a stick of real butter (or less) depending on your tastes, cut into pieces.


    • Use a pastry blender to cut Crisco (solid lard) into flour and salt. 
    •  As quickly as possible make into a ball:  Slowly add cold water using just enough to make a dough ball.  That means, use your hands to turn the flour pebbles into a ball. Don't handle the dough too much because the Crisco will start to melt and the crust will be tough. (If grandma had known about blenders or Kitchenaide Mixers, this wouldn't be an issue and it would be even faster!)
    • For a double crust, divide dough into 2 balls, roll each one out about 1/4" thick, trim as needed (to shape of pan), place one on bottom of lightly greased pan, trimming to fit and save one crust for the top of the cobbler.
    Put it together

    • Put one crust on the bottom of the pan.
    • Pour berries over the bottom crust,
    • put scraps of crust in with the berries,
    • lay on the top crust and
    • bake at 400 degrees until brown.”
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    1. Love love love cobbler Jeannie! And, I love Funny Aunt Doris too :-) Pinning!

    2. Yum! I'm pinning this immediately! I love when recipes want you to actually make the crust instead of just buying one!

    3. This looks totally awesome (as does every other recipe I've seen on your blog)! Was just stopping by to give you some love as you so graciously did for Upcycled Ugly! Thanks for having me! Erin

    4. What if u don't have a pastry blender? The directions are a little confusing but I will figure it out because I want to make this! I love old fashioned recipes like this.

      1. I have used to knives- one in each hand- cut cross wise until it is cut into the flour and resembles peas and I have used my food processor. The secret is not to over work the dough.

    5. I am so glad I found this recipe. That looks just like the cobblers my mom used to make and somewhere along the way I lost her recipe. Although she hardly ever used a recipe she just poured, dipped, sprinkled. lolol

    6. Can you use butter in place of the Crisco in the dough?

      1. You could, it might be a little heavy and make a tougher crust. If you are after the butter flavor try using 1/2 lard and 1/2 butter.

    7. This is close to my Moma's and Grandmother's but she rolled half the dough and cut it into strips for dumplings down in the cobbler and then covered it with the other dough half that was rolled out thin. She would lay it over the rolling pin and start at one end and roll it off the pin onto the top of the pie, cut up thin slices of butter and place them around and sprinkle with sugar. The one thing I haven't found while researching for a recipe close to her's is the vent. She always cut out a 1 inch circle in the middle to let the steam out. She always cut a little piece of paper sack and curled it up to put in the hole to keep the dough from closing back up. In later years she had a pie bird, he was a little ceramic blackbird that sat in the hole. I still have him somewhere. I just bought blackberries at the farmers market for freezer blackberry jam and have some berries left over so I thought of Moma's cobbler and decided to make one. Unfortunately, it's one of those recipes you keep in your head and it's many long years since I made one and wasn't sure on the amount of sugar and berries. By the way, you don't need a pastry cutter, just crumble up the shortening/lard and flour with your fingers until it feels like little peas or I think our Home Economics teacher referred to it as course. Been doin' it that way for 50 years now. Thanks for bringin' back some very happy memories.

    8. How long would you estimate it cooks for? Want to make it for our supper club! :)

      1. Start with 30 minutes, check it, if it isn't golden brown, leave it a bit longer.


    Gosh, I really love it when you leave comments...It feels all warm and fuzzy. :)