In the Southern hierarchy of fruit Cobblers, the dump cobbler may be the lowest of the art form. But it doesn’t stop it from being delicious and should bear no shame. After all, Southern Summers are for easy living, slowing down, and enjoying Southern bounty like this Blackberry Dump Cobbler.
I share something in common with the great environmentalist E. O. Wilson. He and I spent a good portion of our childhoods outside exploring the unique environment around Mobile, Alabama. Wilson became fascinated with bugs, ants specifically. Me, I became fascinated with food. This included wild blackberries (technically dewberries). Multiple times a year, a group of friends, and I would walk along the sandy creeks in our area and pick baskets of berries – looking forward to the cobblers that would be made from them.
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Notes on Techniques
This is the simplest of cobblers. Simply, the steps are the following. Add the sugar to the berries to produce a bit of juice from the berries. Melt the butter. Mix the dry ingredients, then add milk to it to create a batter. Then assemble by pouring the melted butter into the batter, then add the berries. Then bake. That is it.
Notes on Ingredients
My research has produced no shortage of blackberry dump cobbler recipes. To my taste, each of them has one fatal flaw. The berry to mixture ratio is too low. This includes the amount of sugar also — too much sweet. I use less to have the taste of the fruit stand out. However, I should note, I fully expect ice cream to be served on top.
I am also aware that picking blackberries might not be an option for many. Generally what is available at markets or stores are 2 cups (1 pint) containers. So this recipe is scaled to accommodate.
I choose to use raw sugar with a bit of molasses taste. But that is optional.
- 2 cups (500ml) fresh blackberries
- 3/4 cup (150g) sugar
- 3/4 cup (100g) All-Purpose Flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 (180ml) cup milk
- 6 (85g) tablespoons butter
- In a medium bowl, stir together the blackberries and the sugar. Let stand about 15 to 20 minutes to allow some juices to flow and produce a syrup.
- Preheat the oven to 375°F (190°C).
- In a larger bowl, stir together the flour, baking powder, and salt. Stir in the milk.
- In a medium-size baking dish (I use a 1.5 liter round) melt the butter.
- Remove melted butter from the oven. Being careful with handling, so as not to burn, gently roll the dish to coat the sides with the butter. Then pour the melted butter into the mixture and mix gently. Pour the mixture back into the baking dish.
- Ladle the blackberry mixture on top of the batter. Cover evenly, but do not mix in.
- Bake 40 to 50 minutes or until dough is golden.
- Serve topped with ice cream or cream.
Nutrition Information:Yield: 4 servings Serving Size: 1
Amount Per Serving: Calories: 137Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 11mgSodium: 362mgCarbohydrates: 21gFiber: 1gSugar: 0gProtein: 4g
Calculated Nutrition is estimated.