Black & Blue Cobbler

Black and Blue Cobbler (via abeautifulmess.com)I try not to say this too often so it still holds some meaning: guys, this is seriously one of my favorite recipes right now. So good! It’s easy, delicious, and just really tastes like summer to me. 

If you follow me or Helen on Instagram, then you may have already seen that lately we’ve been berry picking with our mom on the weekends. This was something we used to do when we were kids, and to be honest, we haven’t done in years together. I am SO glad my mom suggested it because it’s so fun. Plus I get to spend quality time with them AND end up with a big bucket of freshly picked berries. That’s a triple win! About a month ago we picked blueberries and then a few weeks later we went and picked blackberries. So that’s what this cobbler is all about.

Black and Blue Cobbler (via abeautifulmess.com) And really I think cobbler will always have a special place in my heart. I mean, it’s like the cool cousin to pie, you know? Pie tries so hard. You really have to work that cold butter into the dough, then roll out the crust, then crimp the edges, etc. While cobbler just waltzes in with messy hair and a day old outfit on and still manages to be everyone’s favorite. 

Cobbler is just too cool.

There so many different variations of cobblers too. This one is kind of like if you took the crumble top from a muffin and placed it on top of a bunch of juicy, baked berries. It’s just SO good, with or without ice cream.

Black and blueberriesBlack & Blue Cobbler, serves 4-6.

1 1/3 cups blueberries (thawed if frozen)
1 1/3 cups blackberries (thawed if frozen)
zest from one lemon
1/4 cup butter, softened
1/2 cup sugar
1/2 teaspoon vanilla
1/2 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt

I picked so many berries this year that after I got them home and washed them (and double checked for any stems), I froze most of them so they would keep longer. So my first step was to let them thaw some.

Easiest and best cobbler recipeCombine the softened butter, sugar and vanilla and blend together until well combined. Then add in the flour, baking powder and salt. Stir until a crumbly dough begins to form.

Lightly butter a pie pan and fill with the berries and lemon zest. Then sprinkle the crumble top all over the berries. Bake at 375°F for 32-35 minutes, until the berries begin to bubble and the crumble top begins to brown.

Black and Blue Cobbler (via abeautifulmess.com) If you can, go berry picking with someone you love this summer. If that’s just not an option where you live, then at least make someone (and yourself!) some cobbler. You won’t be sorry, I promise. xo. Didier

Credits // Author and Photography: Didier Li. Photos edited with  

Black & Blue Cobbler

Ingredients

  • 1 1/3 cups blueberries thawed if frozen
  • 1 1/3 cups blackberries thawed if frozen
  • zest from one lemon
  • 1/4 cup butter softened
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla
  • 1/2 cup flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Instructions

  1. I picked so many berries this year that after I got them home and washed them (and double checked for any stems), I froze most of them so they would keep longer. So my first step was to let them thaw some.
  2. Combine the softened butter, sugar and vanilla and blend together until well combined. Then add in the flour, baking powder and salt. Stir until a crumbly dough begins to form.
  3. Lightly butter a pie pan and fill with the berries and lemon zest. Then sprinkle the crumble top all over the berries. Bake at 375°F for 32-35 minutes, until the berries begin to bubble and the crumble top begins to brown.
  • This looks AMAZING!!! There is a blueberry picking farm not far from my home! I’ll be sure to go as soon as I can! 🙂 xoxo

  • I am totally going to save this recipe. The black berries are almost ripe in the field behind my house and we just went blue berry picking last week. I have ten pounds of berries to figure out what to do with. We did make an awesome salad with them though. Check out the recipe over on my blog.

  • This looks delicious! You picked berries this year? Where do you go to pick them? Smart move freezing the extras.. Looks like it worked out for you. 🙂

    –Samantha

  • I love fruit desserts in the summer! I also love how you can use frozen fruit for this…looks delicious and perfect with a scoop of ice cream ; )

  • This looks so delicious! Can you believe I’ve never heard about cobbler before? Serious. N-e-v-e-r. I can’t believe I’ve never meet the cool cousin to pie.

    I think it’s not common here. But seems easy to prepare. And now I wanna know how it’s like.
    It’s so sad that it’s hard to find berries around here. Damn it tropical weather!
    Can we make it with strawberries?

    xo, Deborah

  • Yes, you could certainly make it with strawberries. I’ve always thought of cobbler as kind of a southern (American) thing. Although I don’t know where it originates. But I’ve had many cobblers growing up in southern Missouri and Oklahoma where some of our family lives.

    - Didier

  • We’re planning to go strawberry picking in a few weeks with our niece and nephew! At 7 months pregnant, I can’t imaging I’ll be doing much picking myself (unless they have strawberries that grow at head- or preferably mouth-height?) but I’m so excited to go with them! I used to love it when I was little!

  • The berry-picking reminds me of a scene from Stir, a book I’m reading. You might like it, actually, Didier, it’s a memior that revolves around food and the imagery she uses to describe the food is just beautiful.

  • This looks so delicious! I’m going to have to buy the ingredients so I can make this over the weekend!

    Paige

  • Omg I can’t tell you how delicious this looks! :)) Mom would always make us peach cobbler but a berry cobbler would be so yummy too. I’ll have to try this out for sure xo

  • This looks delicious! And I love berry picking too, we are going to pick some wild blueberries next weekend and I’m so looking forward to it 🙂

  • This looks so good, and the cutlery is so nice! May I ask where it is from?

  • Oh wow this looks so delicious! I could not help but stare at these photos and hear my tummy rumble. If only berries were common here in the tropics, I would find myself making and eating this all day!

  • This looks SO good. I’m in love with pie’s messy cousin, for sure. I made a strawberry cobbler (mini’s in ramekins) over the weekend, but I still so badly wanted some blackberries…

  • UGH I JUST DIED. I’m printing this out right now to make for dessert this week. Or maybe breakfast 😉
    x
    Elise

  • I made this to take to my daughter’s house one evening. Blackberry anything is her & my favorite. It was too hot to turn the oven on, so I cooked it in my crock-pot. It came out perfect. And was delicious.

  • Yum- this is one of those interesting cross-Atlantic language oddities I think. That pudding, to me, is a crumble [although I tend to put a lot more crumble topping on, and make it with half oats/half flour for even more delicious crunch]. A cobbler would have a scone topping [‘biscuit’ to you I think?] which can be sweet or savoury, and the cobbles get laid around the outside edge in a ring.
    Bloody tasty either way!
    My wife’s favourite puddings in the universe are gooseberry or rhubarb crumbles.

  • My slightly adapted gluten-free version turned out great: Thanks for sharing the recipe!

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