Sandra This Paula Deen Blackberry Cobbler is a comforting, Southern-inspired dessert featuring juicy, sweet-tart blackberries nestled beneath a golden, cake-like crust. Perfect for summer gatherings or cozy evenings, this delectable cobbler is ready in about 1 hour and 15 minutes, delivering a warm, inviting treat that’s sure to impress.
Paula Deen Blackberry Cobbler Recipe Ingredients
Blackberry Filling
- ½ cup granulated sugar
- 2 Tbsp. cornstarch
- 6 cups fresh ripe blackberries
- ¼ cup unsalted butter, melted
Batter
- 2½ cups all-purpose flour
- 1½ cups granulated sugar
- 1 Tbsp. baking powder
- 1 tsp. salt
- 2 cups whole milk
- ¼ cup unsalted butter, melted
- 1 Tbsp. vanilla extract
How To Make Paula Deen Blackberry Cobbler
- Prepare the Oven and Dish: Preheat the oven to 350°F (175°C) and position a rack in the middle. Lightly grease a 9×13-inch baking dish with butter or nonstick cooking spray to ensure easy serving.
- Prepare the Blackberry Filling: In a small bowl, whisk together ½ cup granulated sugar and 2 tablespoons cornstarch until well blended. Place 6 cups fresh blackberries in a large mixing bowl and drizzle with ¼ cup melted butter. Sprinkle the sugar-cornstarch mixture over the blackberries and gently toss until evenly coated.
- Assemble the Filling: Spread the coated blackberries evenly in the prepared baking dish, ensuring a uniform layer for consistent baking.
- Make the Batter: In a separate large mixing bowl, whisk together 2½ cups all-purpose flour, 1½ cups granulated sugar, 1 tablespoon baking powder, and 1 teaspoon salt until evenly combined. Add 2 cups whole milk, ¼ cup melted butter, and 1 tablespoon vanilla extract, stirring until just combined. The batter should remain slightly lumpy to achieve a tender crust.
- Combine and Bake: Pour the batter evenly over the blackberry mixture in the baking dish, allowing it to spread naturally. Bake for 55-60 minutes, or until the berries are tender and the crust is golden brown and set. A toothpick inserted into the crust should come out clean.
- Cool and Serve: Let the cobbler cool for 10-15 minutes to allow the juices to set slightly. Serve warm, scooping generous portions into bowls, ideally with a scoop of vanilla ice cream or whipped cream for added indulgence.
Recipe Tips
- How do I choose the best blackberries? Select fresh, ripe blackberries that are plump, deep black, and slightly soft but not mushy. Rinse gently and pat dry before using.
- Can I use frozen blackberries? Yes, use frozen blackberries without thawing to maintain their structure. Increase baking time by 5-10 minutes and check for doneness.
- How do I prevent a soggy crust? Ensure the blackberries are evenly coated with the cornstarch mixture to thicken the juices, and avoid overmixing the batter to keep it light and absorbent.
- Can I make this gluten-free? Substitute all-purpose flour with a 1:1 gluten-free baking flour blend to maintain the crust’s texture for a gluten-free version.
What To Serve With Blackberry Cobbler
This warm cobbler pairs beautifully with:
- A generous scoop of vanilla ice cream or freshly whipped cream for creamy contrast
- Fresh blackberries or mint leaves as a garnish for a vibrant presentation
- A chilled glass of iced tea or a warm coffee to complement the sweet-tart flavors
How To Store Blackberry Cobbler
- Store: Cover the cooled cobbler with foil or transfer to an airtight container and refrigerate for up to 4 days.
- Reheat: Reheat individual portions in a 300°F oven for 10-15 minutes or in the microwave for 1-2 minutes until warmed through. Cover to retain moisture.
- Freeze: Freeze the cooled cobbler in an airtight container or tightly wrapped in foil for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.
Blackberry Cobbler Nutrition Facts
- Calories: ~350 kcal per serving
- Protein: 5g
- Fat: 12g
- Carbohydrates: 58g
- Sugar: 36g
- Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What’s the best type of blackberries for cobbler?
Fresh, ripe blackberries provide the best flavor and texture, but frozen blackberries can be used if fresh are unavailable. Avoid overripe or mushy berries.
Can I use other fruits?
Yes, substitute blackberries with blueberries, raspberries, or a mixed berry blend, adjusting sugar slightly based on the fruit’s sweetness.
How do I know when the cobbler is done?
The crust should be golden brown, and a toothpick inserted into the batter portion should come out clean. The berries should be bubbling and tender.
Can I reduce the sugar?
You can reduce the sugar in the batter or filling by ¼ cup, but this may affect sweetness and texture. Taste the berries first to gauge their natural sweetness.
Try More Recipes:
- Paula Deen Baby Lemon Impossible Pies Recipe
- Paula Deen Apple Cake Recipe
- Paula Deen Lemon Squares Recipe
Paula Deen Blackberry Cobbler Recipe
Description
A Southern-style blackberry cobbler with juicy berries and a golden, cake-like crust, perfect for warm, comforting desserts.
Ingredients
Blackberry Filling
Batter
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking dish.
- Whisk sugar and cornstarch. Toss with blackberries and melted butter in a bowl.
- Spread blackberry mixture in the baking dish.
- Whisk flour, sugar, baking powder, and salt. Stir in milk, melted butter, and vanilla until slightly lumpy.
- Pour batter over blackberries. Bake 55-60 minutes until crust is golden and berries are tender.
- Cool 10-15 minutes. Serve warm with ice cream or whipped cream.
Notes
- Use fresh, ripe blackberries for best flavor.
- Frozen blackberries work; increase baking time slightly.
- Keep batter slightly lumpy for a tender crust.
- Serve warm for optimal texture and flavor.
