This recipe is a little out of season, since dewberries are a spring event, but I’m posting it in commemoration of the discovery of Dewberry vines at Overleaf and the inspiration they gave me. If you don’t have dewberries, frozen commercial blackberries will do just as well. From what I’ve read about cobblers, they seem to come in two general types. Both types are deep dish. One type is pie-like, with a lower and upper crust and a fruit filling. The other type is pudding-like, with the fruit cooked into a bread or cake-like body, similar in concept to a bread pudding.
This is an old fashioned pudding style cobbler. It is very sweet, and the “crust” starts out as batter rather than a dough. Pour the crust batter into the bottom of the dish and the spread the berries on top. Press them in but do not stir to mix. As the cobbler cooks the berries liquify somewhat and the crust bubbles up through.
Ingredients
- 1-1/4 cup sugar
- 1 cup self-rising flour
- 1 cup milk
- 1/2 cup butter, melted
- 2 cups up to 2-1/4 cups dewberries, blackberries, or raspberries, frozen or fresh.
Preparation
Whisk together 1 cup sugar, flour, and milk just until blended; whisk in melted butter. Pour batter into a lightly greased 12- x 8-inch baking dish; spread blackberries on top and sprinkle remaining 1/4 cup sugar evenly over batter.
Bake at 350° for 1 hour or until golden brown and bubbly. Serve with vanilla ice cream or whipped cream.