Blackberry Cobbler & Food Bloggers Support for Sandy #FBS4Sandy

Cobbler is one of my favorite comfort foods, and blackberry is the best. Warm, tart berries tossed with a little sugar and served up with a crisp, sweet, doughy topping makes for the perfect, homey, comforting treat. When I made this cobbler for friends and family it disappeared fast.

I prepared this recipe for the Food Bloggers Support for Sandy campaign. A little bit of cobbler can bring a whole lot of comfort. Food bloggers across the web are posting comfort food recipes and bringing awareness to the fundraising campaign. I have made a donation myself and encourage you to click the image below to connect with the American Red Cross and make a donation.

Yield: 1 Large Cobbler, Serves 8-10

    5 Cups Blackberries, washed and dried*
    1/4 Cup Granulated Sugar

    1 1/2 Cups All-Purpose Flour
    1 3/4 Cups Granulated Sugar
    2 Tsp Baking Powder
    2 Tsp Baking Soda
    1/2 Tsp Salt
    1 Stick (8 Tbsp) Butter, melted
    1 1/2 Cups Buttermilk
    1/4 Cup Raw Sugar or Turbinado Sugar

    *If you use frozen berries, let them thaw just a little first, no need to wash them.

    1. Preheat oven to 350 degrees. Grease a 28cm x 18cm glass baking pan and dump washed and dried Blackberries into the pan, spreading them in an even layer. Sprinkle 1/4 Cup Sugar over the top of the berries.
    2. In a separate large bowl whisk together dry ingredients for the poured cobbler topping: Flour, Sugar, Baking Powder, Baking Soda and Salt. Stir Melted Butter and Buttermilk into flour mixture.
    3. Pour Cobbler batter evenly over the blackberries.
    4. Place pan in the preheated oven and cook for about 45-55 minutes until blackberry filling is bubbling and topping is a lovely golden brown. 30 Minutes into cooking, sprinkle the top of the cobbler with 1/4 Cup Raw Sugar. Finish baking. (If your cobbler pan is very full, place a large cookie sheet on the rack below cobbler pan to catch any bubbling run over from peaches. Add water to cookie sheet so drippings don’t burn on the pan.)
    5. Remove cobbler from oven and allow to cool for about 15 minutes before serving. Enjoy!

    If you are a food blogger and want to join the clause visit Creative Culinary’s site for details.

    If you’re a reader or a blogger CLICK BELOW TO HELP.

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    1. 30A EATS says:

      So glad you joined in the cause to raise awareness and dollars for those affected by Sandy! Your cobbler looks delectable, and reminds me I have not made it in awhile! Thanks for the new recipe :)

      • Jes says:

        Hi Susan! I’m so happy you visited my page, thanks for stopping by! This is such a great cause and I’m so happy we’re all participating. :)

    2. Thank you so much for joining us today; the response has been amazing and so is this cobbler. I have some blackberries in the fridge that HAVE to be used..this is beyond good, its prophetic…thanks!

      • Jes says:

        Hi Barbara! Thank YOU for pulling together an event for food bloggers to support such a great cause. I’m happy the blackberry cobbler recipe is timely, too. :)

    3. Jenn says:

      This cobbler looks just lovely – thanks so much for your generous words and helping to spread the word about donating to hurricane relief efforts.

    4. Karen Harris says:

      Berry cobblers are one of my favorite desserts ever. I can’t wait to try your version. This is a great contribution to Support for Sandy.

      • Jes says:

        Hi Karen, thanks for visiting! I hope you enjoy the cobbler. :) Just popped over to your blog and the Enchilada Mac & Cheese you posted for Sandy looks divine!

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    About the Author – Jes

    About the Author – Jes

    On this site I share my bottomless passion for good food, big adventures and green spaces. You can learn more about my wellness programming, cooking and gardening classes and Ayurvedic offerings here.

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    All of the content (including recipes) on Urban Sacred Garden is the original work of Jessica Pendergrass, unless otherwise noted. You are welcome to link to this site and its content, but please ensure proper credit and let me know so I can return the favor. Any duplication of the content or recipes is by permission only. Please contact me via e-mail for permission or if you have any other questions.
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