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Southern Living magazine's Blackberry Cobbler

Southern Living magazine's Blackberry Cobbler

Southern Living magazine

Juicy blackberries are delicately spiced, and baked under a pretty lattice crust.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings



  1. COMBINE first 5 ingredients in a large bowl; gently stir in blackberries. Spoon into an 8-inch square baking dish. Sprinkle with orange juice. Set aside.
  2. COMBINE 1 cup flour and salt in a bowl; cut in shortening with a pastry blender until mixture is crumbly. Sprinkle ice water, 1 tablespoon at a time, evenly over mixture; stir with a fork just until dry ingredients are moistened.
  3. PRESS pastry gently into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap. Roll pastry, still covered, into a 9-inch square; chill 10 minutes or until plastic wrap can be easily removed.
  4. REMOVE top sheet of plastic wrap, and cut pastry into 9 (1-inch) strips. Arrange pastry strips over blackberry mixture in a crisscross pattern.
  5. COAT with cooking spray; sprinkle with 1 teaspoon sugar. Bake at 425 degrees for 35 minutes or until pastry is golden.
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This recipe was a big hit, my children love blackberries and we put away quarts and quarts of them in the freezer. I loved the spices and the little touch of orange juice made a really nice taste difference. This one is a keeper!


I did not think this was a very good receipe. It was way to runny and had to much fruit and not enough crust.


This recipe made a really great filling. It was not too sweet and not too tart, and the spices added just a complement of flavor. I used ready-made pie crust (2) and placed the filling in a 9x13 pan before covering with the crust. I thought it could have cooked just a few minutes longer, but otherwise a success. Thanks.