Old Fashioned Blackberry Cobbler Recipe (2024)

FAQs

How do you get seeds out of blackberries for cobbler? ›

Press on the berries with the back of a spoon periodically to release the juice. Pass the berry mixture through a fine mesh sieve to remove the seeds and pulp -mashing the berries to squeeze out all the juice. Return the juice to the pot and add the sugar, flour, butter and salt.

Cobbler: A fruit dessert made with a top crust of pie dough or biscuit dough but no bottom crust. Crisp/crumble: In Alberta, the terms are mostly interchangeable. Both refer to fruit desserts similar to cobbler but made with a brown sugar streusel topping sometimes containing old-fashioned rolled oats.

We love cobblers for being juicy, but really ripe fruit can make more puddles than a spring rain. The result is a soupy cobbler with a soggy top. Try this: Add one to two tablespoons of cornstarch to the filling.

To be clear, you can use any fruit for making cobbler, but using canned fruit or, worse, canned pie filling can result in a sickly sweet cobbler with a gummy filling. Try this: Fresh fruit is grand, but frozen fruit works too. Just be sure to thaw the fruit completely first.

Push the berries through a strainer, food mill or chinois. If you use a strainer, as I did, it takes a bit of time and energy to push all the pulp through with the back of a spoon. Boil water in a large pot, then put your jars in there to sterilize. Turn off the heat and remove the jars with tongs.

Good news: You can easily kill off mold and bacteria with a quick vinegar and water bath, then dry off the berries before they go in the fridge. Here's how to do it.

Interior: Crisps get their name primarily from their crisp, streusel crumb topping, but the interior fruits can be slightly crispy as well. In contrast, cobblers are soft-centered and often include a biscuit dough bottom crust.

Bursting with the fabulous flavor of fresh berries, Marie's Blackberry Cobbler is scrumptious. Marie's tender, flaky top and bottom cobbler crust surrounds just the right blend of luscious, plump, Juicy blackberries.

To Store: Blackberry Cobbler is best enjoyed warm, right after it's baked. Store leftover cobbler covered in the fridge for 4-5 days. To Freeze: Freeze the baked cobbler for up to 3 months, covered well with aluminum foil. Thaw overnight in the refrigerator and warm in the oven before serving.

Use your probe thermometer! According to Kitchn, when the center of your cobbler reaches 200 degrees F, it's done. Since you have a tool that ensures your cobbler is cooked through, there's one more tip that will make your cobbler experience even better. Let your cobbler rest for a bit before serving.

Why did my cobbler turn out like cake? ›

If you use enough batter to completely cover the fruit, you'll end up with a cobbler that's far too bready, more like an upside-down cake.

Yes, you don't want to overbake Peach Cobbler or the peaches can become mushy.

Some kind of starch is typically what's used to thicken cobblers (and pies, slumps, or grunts, such as in our Mixed Berry & Cornmeal Slump). Their thickening powers come from their ability to absorb water, which causes the starch granules to swell and burst, thickening the liquid.

Baking and Serving Cobbler

Cobblers always bake up a little looser and more juicy than pie, so spoon that valuable liquid over the biscuit topping or a scoop of ice cream and keep in mind the juices will thicken as the cobbler cools.

Sprinkle dried breadcrumbs or crushed cornflakes, or other types of cereal, on the bottom crust before filling and baking in the oven. The layer will absorb moisture and prevent the filling from turning the crust soggy.

You can separate the seeds from the pulp several ways. Pour 1 cup of cooked berries into a fine mesh sieve. Press pulp through the holes with the back of a large spoon. Once you've pressed through all of the pulp you can, dump the seeds and repeat with another cup of berries.

Strain the berries through a food mill on the largest blade to remove the skins. Repeat the process using the next smaller blades to remove the seeds. You can also strain the berries through a mesh sieve.

Separating seed from fruit

Once reduced to a pulp, it is a simple matter of separating the viable seed from the skin and flesh of the fruit and the empty seeds by sieving. A jet of water is directed onto the pulp until the bucket is almost full. The first few times you do this may produce a lot of froth.