How to Make Perfect Blackberry Cobbler


| 7/10/2015 3:10:00 PM


Tags: Blackberry, Dessert, Cobbler, Real Food, Cooking, Baking, Candi Johns,

Candi Johns

 

 

 

 

I have all sorts of issues when it comes to pies and cobblers. I have been perfecting them for the better part of eight years and if the cobbler isn't right – it's not worth it. If I'm gonna eat the calories (no matter how healthy the ingredients are) it's gotta be fabulous. Once you taste this, you won't even remember what a calorie is or why you care about them. Make no mistake, this recipe is worth it.

candi
10/2/2015 12:55:09 PM

Yes, we have a mixtures of berries growing wild around here. 350 would probably be fine. Just watch the top to be sure it doesn't burn....


melodae
7/23/2015 10:21:53 PM

Some of the "blackberries" are not blackberries. They're unripe black raspberries. No wonder her cobbler is tart.


nebraskadave
7/16/2015 8:32:14 AM

Candi, wow, the cobbler looks delicious. I am not a baker and usually follow the recipe to the "n"th degree when baking. This recipe looks to be easy enough even for an old bachelor like me to end up with an awesome end result. I don't have a source of wild blackberries but do have a bag of frozen ones from (big sigh with rolling eyes) Walmart. :-) Have a great cobbler day.


chuckm
7/15/2015 9:02:56 PM

Why 340 degrees as opposed to the more traditional 350? I'm not sure my oven has a setting for 340.





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