Blackberry Cobbler

June 20, 2012

blackberry cobbler

It’s pretty rare that I take the opportunity to make up crisps or cobblers. Who knows why… I do enjoy them, I just gravitate more towards cakes, cookies, and bars. This Summer I have sworn to make more use of the seasonal fruit when I bake though. I was recently reviewing the Pioneer Woman’s recipes on foodnetwork.com and when I came across this one I immediately put it on my schedule to make. There was one problem though- I didn’t have any self-rising flour. And I hate having to buy a whole bag of special ingredients that I probably won’t ever use again. This definitely being one of those situations. I never use self-rising flour! I know that it can easily be made, but I gave in and just bought the bag at the store. I am hoping that I can come across some other recipes to use with it eventually- anybody have any suggestions?

But that’s the thing that makes this cobbler so fantastic- using the self-rising flour just makes it SO simple! All it entails is flour, sugar, butter, milk, and fruit! You can not get any easier than that, especially with something like a cobbler which is usually made complex with biscuits or a pie crust topping. Keep in mind that this cobbler is neither of those. It’s a simple cakey topping. Very non-traditional when it comes to cobbler. But, hey, it was delicious and simple so I am not going to argue with technicalities here.

blackberry cobbler

Some people don’t really like blackberries either. For whatever reason. You can VERY easily use blueberries, strawberries, raspberries or a mixture of any of those. Maybe even some peaches. It’s a rustic kind of country dessert, anything goes. If you’re looking for something quick that you can throw together for an after dinner dessert using what you have on hand this is truly you’re winner right here. You don’t even necessarily need the ice cream to top it, it’s pretty sweet on it’s own. But it definitely doesn’t hurt anything : D

blackberry cobbler

Blackberry Cobbler
Serves: 8
  • 1 stick Butter
  • 1-1/4 cup Sugar
  • 1 cup Self-Rising Flour
  • 1 cup Milk
  • 2 cups Blackberries (frozen Or Fresh)
  1. Melt butter in a microwavable dish. Pour 1 cup of sugar and flour into a mixing bowl, whisking in milk. Mix well. Then, pour in melted butter and whisk it all well together. Butter a baking dish.
  2. Now rinse and pat dry the blackberries. Pour the batter into the buttered baking dish. Sprinkle blackberries over the top of the batter; distributing evenly. Sprinkle ¼ cup sugar over the top.
  3. Bake in the oven at 350 degrees for 1 hour, or until golden and bubbly. If you desire, sprinkle an additional teaspoon of sugar over the cobbler 10 minutes before it’s done.

Adapted from The Pioneer Woman


{ 7 comments… read them below or add one }

Sue/the view from great island June 21, 2012 at 3:06 pm

This looks amazing, and I just happen to have some self-rising flour!


Riley June 21, 2012 at 11:07 pm

Blackberries are so sweet right now! This looks so easy, I’ll definitely be making it soon!


Jennifer April 11, 2013 at 5:30 pm

I’m sure you’ve heard of this before, but a super easy recipe that uses self-rising flour is Beer Bread:
If you want delicious homeade bread, ready in 1 hour, try this recipe.

1 can of beer
1/3 cup of sugar
3 Cups of SELF RISING flour

Mix together well. Place in a bread loaf pan. Bake for 1 hour at 350 degrees.
If desired, melt a stick of butter and drizzle over bread during the last 10 min.


erin Metcalf June 6, 2013 at 6:47 pm

What if you don’t have self rising flour? 🙁


lmachell June 7, 2013 at 9:42 am

Here is a great substitute for homemade self-rising flour: 1 cup all-purpose flour, 1/2 tsp salt, 1 1/2 tsp baking powder.


Hayley July 6, 2013 at 12:17 am

Which size baking dish did you use? 8×8? Or a pie dish?


lmachell July 7, 2013 at 7:58 pm

Oh jeez, that is a good question. I can’t really remember. I think a 9-inch square pan should work fine. For some reason I feel like I used a 9-by-13-inch pan though and that made it super thin.


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