Black & Blue Cobbler

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 Elsie 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.

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. 

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 & 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.

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.

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.

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. Emma

P.S. If you love cobbler, try my Old-Fashioned Blackberry Cobbler recipe!

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Ingredients

1x2x3x

• ▢ 1 ⅓ cups blueberries (thawed if frozen)
• ▢ 1 ⅓ cups blackberries (thawed if frozen)
• ▢ zest from one lemon
• ▢ ¼ cup butter (softened)
• ▢ ½ cup sugar
• ▢ ½ teaspoon vanilla
• ▢ ½ cup flour
• ▢ ½ teaspoon baking powder
• ▢ ¼ teaspoon salt

Instructions

• 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.
• 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.
• 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.

Course Dessert

Keywords blackberries, blueberries, cobbler