Jerilyn's Blackberry Cobbler

Name: Jerilyn's Blackberry Cobbler
Total time: 1 h
Yield: Twelve servings
Ingredients: 6 cups blackberries; 1 1/4 cups sugar; 1/3 cup cornstarch; 2 cups all-purpose flour; 1 cup plus 1 tablespoon sugar; 1 tablespoon baking powder; 1 teaspoon salt, or to taste; 1 cup milk; 1/2 cup unsalted butter, melted; 1/4 teaspoon nutmeg; 1 cup heavy cream

By Susan Herrmann Loomis

Total Time: About 1 hour
Rating: 4(137)
Notes: Read community notes

Featured in: SEATTLE SALMON BAKE

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Ingredients

Yield:Twelve servings

The Filling

6cups blackberries
1¼cups sugar
⅓cup cornstarch

The Topping

2cups all-purpose flour
1cup plus 1 tablespoon sugar
1tablespoon baking powder
1teaspoon salt, or to taste
1cup milk
½cup unsalted butter, melted
¼teaspoon nutmeg
1cup heavy cream

Ingredient Substitution Guide

Preparation

Step 1
Preheat the oven to 350 degrees.
Step 2
Rinse the berries very gently and place them in a bowl. Sprinkle with one cup of the sugar and let stand one hour at room temperature. Drain, reserving the juice.
Step 3
In a saucepan, combine one-quarter cup of the sugar with the cornstarch and reserved berry juice, and cook, stirring, over medium heat until the mixture is thick, about four minutes. Cool slightly and stir into the berries.
Step 4
Pour the berries into an oven-proof dish that measures 9 inches by 9 inches.
Step 5
To make the topping, in a large bowl, combine the flour, one cup of sugar, the baking powder and salt. Add the milk and butter, and beat the mixture until smooth.
Step 6
Spoon the topping over the berries, making sure to spread it to the edges of the dish to prevent any excess juice from boiling over. Sprinkle the topping lightly with nutmeg and the remaining sugar.
Step 7
Bake the cobbler for 35 to 40 minutes, or until the topping is golden brown and the filling is bubbly. Remove the cobbler from the oven, cool slightly, and spoon it into serving dishes. Top with the heavy cream.

Ratings

4 out of 5

137 user ratings

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Cooking Notes

Gayle6 years ago

I doubled the recipe (used the multitude of Himalayas outside our backdoor) and put in a 9x13 - the dough didn't get cooked all the way through. So I'll use 2 8x8s next time. Found it very sweet. Because there's sugar in the batter, I will use less sugar in the fruit next time to get more of the fruity/tartness. So it was definitely good, but I think it could be a little better. Loved the nutmeg addition.

Jana6 years ago

The original recipe published in a Susan Loomis's "Farmhouse Cookbook" calls for 1/4 cup flour in the filling and not cornstarch. Hope this is helpful.

Susan Winfield3 years ago

Baked it an extra 10 minutes. It looked good, but berries were very runny and the dough was practically raw inside.

Lisa3 years ago

This did not turn out like a cobbler, more like a dense cake over jam. Tasted better cold the next day with unsweetened yoghurt. Baked in 10” round casserole dish and it took almost 90 minutes until the cake layer was cooked through. I followed others’ advice to get more juice by mashing the berries as after 40 minutes I had not gotten any juice. Added 1tbsp lemon juice, too. You will need 1 cups of juice for cooking with the corn starch and sugar to get thick syrup and not glue.

Jenn S4 years ago

I agree with many others that the corn starch, per the instructions as written, did nothing to thicken the berries, and it yielded a runny mess. The topping came together well and tasted sweet and good. I'll try again, thickening the berries with flour per the other comments. Appreciate the recommendations.

Beth Behnam4 years ago

I read the comments and made the following changes for a perfect pie: I added 1/4 cup flour to the juice instead of the extra sugar and corn starch I added 1 teaspoon lemon juice to the juice and cooked it for a bit I used my own pie crust and and cooked it in an 8 inch pie pan. Delicious!!

Ryan and Melody5 years ago

halved sugar in filling=plenty about equal portions of filling and topping, adjust next time

Brian5 years ago

After an hour not a drop of juice from the berries. I cut them in half then gently mashed them and let them sit 30 minutes. I got juice! Also may need to adjust cornstarch depending on HOW MUCH juice you get.

Gil5 years ago

This was way too sweet. I won’t make it again.

Anna6 years ago

This was my first disappointment from NY Times Cooking. Unless you are well seasoned at using cornstarch, there are simply insufficient directions here. I used the recipe as described and my juice + cornstarch turn into a gummy mess. I had what I thought was ample juice. I scrapped that portion and left my berries sugared and juicy without cornstarch and just laid down my topping. It was fine, but not the 'wow' I've come to expect here.

Jana6 years ago

The original recipe published in a Susan Loomis's "Farmhouse Cookbook" calls for 1/4 cup flour in the filling and not cornstarch. Hope this is helpful.

ingrid6 years ago

I used tapioca instead of cornstarch and did not make use of the drained liquid(I did not have a lot). It looks beautiful and was the recipe was easy to follow.

Gayle6 years ago

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