Homemade Blackberry Cobbler Southern Style!
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- Опубліковано 2 сер 2024
- Homemade blackberry cobbler seems to be a tricky task for some people but this simple "one cup" version makes a blackberry cobbler with fluffy cake on top and a smooth, silky, fruity sauce on the bottom.
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Full written recipe: feastandfarm.com/easy-blackbe...
There are a few tricks though: you MUST use self rising flour or add baking powder and salt to your flour. Get my recipe for self rising flour here: feastandfarm.com/how-to-make-... or mix together:
1 cup all purpose/plain flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Gluten free flour works too! Just add the baking powder to yours. I love King Arthur's GF flour blend best.
Use any berry you like here and adjust the sugar accordingly. I've been using TONS less sugar lately and this recipe would also be a great place to swap in coconut or date sugar if you have it on hand.
Add less water for a more cake-like cobbler and more water for plenty of sauce. Enjoy!
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I love your smart sassy attitude , you are someone who is a go getter. I love it
Haha well thanks!
Perfect, I can’t wait to try this...I have sooo many blackberries..and have been searching for blackberry recipes. 💕
I hope you enjoy it!
Ooooooooh, I just got some nice blackberries, now I know what to make!
I've always grown up eating cobblers with pie crust. I've had it with the batter at restaurants and it does come.out different. I personally like both and am excited to try this out
hey! 👋🏻 saw your comment on Think Medias video and decided to pop by! Your content 🔥 ! Keep crushing it ❤️! #keepitup
This cobbler is excellent! Followed your directions exactly. Used fresh pears & canned peaches. Very good.
I'm so glad Christa!
I'm a peach cobbler lover myself. This looks like a delicious cobbler!! I usually use Land O Lakes butter.
Grass fed butter is more expensive (naturally) but tend to have higher omega fats in it. It's just whatever you can afford though--and I'd much rather you use butter at all than to use Country Crock or something! I can't get on board with peach cobbler but maybe I've never had a truly wonderful crop of peaches to use in it!
What's your favorite cobbler? And do you use a pie crust or have a version like mine? There are lots of versions of cobbler out there--tell me about yours!
Blackberry is my fave, followed by peach!
Peach!! My childhood friends grandmother made the most amazing peach cooler and I have not had one as good since. We grew up in Southern Texas, but not sure where her recipe came from. It was flakey, sweet, and savory.
My Big Mama always made hers with a double crust. I miss her so much.
@@TrueThingsPrevail There's nothing like our mama's cooking. :) I'm very sorry for your loss. --Rachel
Watched this with my husband and now I'll HAVE to make it! Thanks so much!
Hope you like it!
@@FeastandFarmCooks Plan on making it tonight! I have a question: the written recipe on your site indicates to use both whole milk and buttermilk, but the video doesn't mention anything but buttermilk: which is correct? Thanks so much for any help!!
Either one! I do it both ways.
@@FeastandFarmCooks Awesome! Thank you! I'm literally about to start it! Wish me luck. :D
Looks absolutely delicious.
Please forgive me if this question has a obvious answer. I’m a novice to desserts with fruit. What size pan would hold all the fruit and juice you made ? Would you need more dough if you used all the fruit and juice? Headed to the store for blackberries. So looking forward to trying this recipe.
You're questions are very welcome! I'd use a 9x13 probably with the understanding that your dough will be thinner when spread out in a larger pan--this recipe was originally for a 9x13 but I like my dough thicker so I use the same amount in a smaller pan. You won't need more dough unless you want yours more like an inch thick or so. If you do this recipe as demonstrated but in a 9x13 your dough layer will be 1/2" thick or a bit less. It's totally up to you. If you do make extra, just make 1 1/2 times the dough--not double--that might be too much and your bake time may have to increase a bit as well. --Rachel
One of my favorites!
Butter is a good, healthy fat!!! It has Omegas among other healthy properties. I love the Itish butter. Once you buy that, you won't go back to regular butter again
.... not willingly anyway. Lol
I agree!
From New England, AMEN to real butter. That's all we use in our home
Us too Ronald!
Very nice thank you.
You're welcome!
The more butter the better the taste, I always say.
Me too Terry!
Hi! So I made this and the flavor was there but it came out sort of gooey. Is that normal? If not, what can I do differently next time?
Gooey? Was it cool/cold/not hot? The flour in the batter will make a cold cobbler firm up when it gets cold. If it was hot, then you needed more water in yours or a shorter baking time. --Rachel
Feast and Farm Cooks yes, when I tasted the dessert had cooled down. Maybe I needed more water. I’ll try that next time!
@@bbrendaarroyo yes they are always like that when they cool down. It's meant to be eaten hot or very warm at least.
Can I use whole wheat flour instead of self rising flour? 🤔
You can but you'll need baking powder and salt added to it for rise and remember that whole wheat flour is quite dense so your batter will end up heavier.
@@FeastandFarmCooks thank you 🤗
Tried using peaches and the cobbler turned out to be a gooie mess.
A lot of people think cobbler is supposed to be a cake. It should have some sauce underneath but still have the cake on top. Did you use fresh or frozen peaches? Frozen will leak tons of liquid as they thaw.
No cobblers that are made in Texas that ove ever had were crust. I was always told that batter cobblers were just a quick version! You really insult people. There are a lot of different cooks in the South!