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Grammy's Easy Blackberry Cobbler

Grammy's Easy Blackberry Cobbler

  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Jellybean

Jellybean

In West Virginia, blackberries used to grow wild near our neighborhood. My Grammy would make me this recipe after we would go berry-picking. This recipe is also good with blueberries and raspberries.

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 539 kcal
  • 27%
  • Fat:
  • 25.7 g
  • 40%
  • Carbs:
  • 74.2g
  • 24%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 676 mg
  • 27%

Based on a 2,000 calorie diet

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Directions

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Place the cake mix into a mixing bowl, and work in the butter until the cake mix resembles corn meal. Spread the berries into a 9x13-inch glass baking dish, and sprinkle evenly with the crumb topping.
  3. Bake in the preheated oven until the berries are tender, and the crumb topping is golden brown, about 30 minutes.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

wingmaster01
43

wingmaster01

6/24/2011

I used this recipe with wild blackberries and doubled the quantity and then I also put in an egg with a little milk to make the cake mix creamy and I then took spoonfuls and put over the blackberries. Results were awsome!

jdawn
29

jdawn

6/28/2011

Anytime you have less than four ingredients, it's at least worth trying. I did this the traditional 'dump cake' way and didn't bother mixing up the butter with the cake mix. I just sprinkled the box of mix on top of the berries and then poured the melted butter on top. Turned out perfect. I did cook it a bit longer than recommended to get more juice from the berries.

Dede
22

Dede

5/22/2011

Delicious and very easy! I used fresh frozen berries I had picked last summer. Actually used 4 cups and it was great.

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