Blackberry Cobbler Recipe Inspired by Trisha Yearwood

Difficulty: Easy

Serves: 10 people

Time Required: 50 minutes (Prep Time: 20 minutes | Bake Time: 30 minutes)

Imagine the thrill of harvesting wild blackberries from Oklahoma's lush bushes, just like I did back in 2002turning nature's bounty into a warm, irresistible dessert that wows your family. Inspired by Grandma Paulk's timeless (and delightfully vague) wisdom, this easy cobbler delivers juicy berries bubbling under golden, flaky strips. It's simpler than you think, with a genius shortcut using store-bought pastry dough. Grocery berries work perfectly, but if you're foraging wild ones, bump up the sugar for extra sweetness. Get ready to create kitchen magic that tastes like home![1]

Ingredients

3/4 cup sugar
2 cups plus 1 tablespoon self-rising flour
2 cups fresh blackberries
1/4 cup cold butter (1/2 stick), cut into small cubes, plus more for greasing the pan
1/2 to 2/3 cup milk
Vanilla ice cream, for serving (optional)

Directions

Heat your oven to 450F. Coat a 1-quart casserole dish or baking pan with butter.
In a medium saucepan, mix together the sugar, 1 tablespoon of self-rising flour, blackberries, and 1 cup of water. Bring the mixture to a boil, then turn the heat down and let it simmer for about 2 minutes. Remove from the heat and set aside.
Place the remaining 2 cups of flour in a medium-sized bowl. Using a pastry blender or two knives, work the cold butter into the flour until the texture resembles coarse crumbs. Gradually add just enough milk to form a soft dough that pulls away from the sides of the bowl. Turn the dough onto a lightly floured surface and pat it into a square. Roll out with a rolling pin to about 1/2-inch thickness, then slice into 2-inch-wide strips.
Pour 1 cup of the berry mixture into the bottom of your prepared baking pan. Layer half the dough strips evenly over the berries, with the strips placed close together. Bake until the strips are golden, around 12 minutes. Remove from the oven, then pour the rest of the berry mix over the baked dough. Lay another layer of dough strips on top and return to the oven. Bake until the top is golden brown, about 15 minutes more. Serve warm, topped with ice cream if desired.

Cook's Notes: If you don't have self-rising flour, combine 2 cups of all-purpose flour with 3 teaspoons baking powder and 1/4 teaspoon salt as a substitute.