08/09/2013 12:24 EDT | Updated 10/09/2013 05:12 EDT

Summer Blackberry Cobbler Recipe


Wild blackberry bushes line roads and fields here in the Fraser Valley. I have a found a few favourite spots where the berries hang heavy and are relatively easy to reach. Aside from the thorns I love berry picking and I pick many a pail full for fresh eating, jam, syrup, pies and berry toppings. This recipe can be made as a whole dessert in a low casserole or pie plate, or baked in individual serving dishes.

  • 6 cups blackberries
  • 3/4 cup white sugar
  • 4 tbsp corn starch
  • 1 tsp lemon juice
  • butter to grease baking dishes


  • 1 cup flour
  • 1/4 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3 tbsp cold butter
  • 1/2 cup buttermilk (if you don't have buttermilk make a sour milk using 1/2 cup milk and 2 tsp vinegar)

Allow topping to sit for several minutes and give a stir, then add to ingredients.

  1. Place berries in a glass bowl. Add other filling ingredients and stir gently to mix. Set aside.
  2. Heat oven to 425ºF.
  3. Measure dry ingredients for topping together. Cut in cold butter until fine. Using a fork stir in milk and mix until everything is incorporated, but don't over mix.
  4. Grease baking dishes well with butter. Divide berry mixture into baking dishes or put it all into one dish. Heat in microwave for 5 minutes, stirring between.
  5. Drop mounds of topping over warmed berry mixture and place in pre heated oven immediately.
  6. Bake for 20-25 minutes. The dough will rise and take on a nice golden brown colour.
  7. Serve warm with ice cream.

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