Baker Sweet Maker - Shirl Gard
Blackberry Cobbler
Author: Shirl Gard
This Blackberry Cobbler looks so old-fashioned and home-y. It's a wonderful dessert, perfect for any summer holiday or other gathering. I developed the recipe through trial and error, by trying different thickeners, such as flour, cornstarch, tapioca starch, Instant ClearJel, and pectin. In the end, my favorite was Instant ClearJel, and that is what I have stayed with. If you don't know about this thickener, it's definitely worth searching out, even though you have to buy it on-line. Here's two places where you can find it: Amazon and King Arthur. Instant ClearJel is a pre-cooked (called modified) cornstarch, which can be used baked or cooked (as in this cobbler), or unbaked (as in a fresh strawberry pie). It should always be mixed with the sugar in a recipe, which prevents it from clumping when liquids are added. It bakes shiny and clear with no cloudiness. I love it for pies, cobblers, and crisps. King Arthur has a very helpful chart on pie filling thickeners: Pie Thickener Ingredient Guide, which is worth printing out and keeping handy if you like to bake pies and cobblers.

I recommend making the dough for the crust first, so it has time to chill because it"s important to work with cold dough. Here's the link: Cream Cheese Pie & Cobbler Crust.

  • 1200 grams fresh or frozen blackberries (2lb 10 oz)
  • 250 grams granulated sugar (1¼ cups)
  • 45 grams Instant ClearJel (1/4 cup + 2 Tablespoons)
  • ¾ teaspoon freshly grated nutmeg
  • ½ teaspoon ground cinnamon (Viet Nam)
  • ¼ teaspoon fine sea salt
  • 240 grams fresh orange juice (1 cup)
  • 120 grams water (1/2 cup)
  • 15 grams fresh lemon juice (1 Tablespoon)
  • 15 grams vanilla extract (1 Tablespoon)
  • 45 grams unsalted butter, cut in thin slices and chilled (3 Tablespoons)
  • 1930 grams = Total 68 oz (4 lb 4 oz)
  • 50 grams egg (1 large)
  • 20 grams egg yolk (1 large)
  • 15 grams heavy cream or half & half (1 Tablespoon)
  • ⅛ teaspoon fine sea salt
  • 645 grams Cream Cheese Pie & Cobbler Crust Link to separate recipe. (Use half a recipe).
  1. WASH and drain blackberries and place in large mixing bowl. Note: Weigh before washing.
  2. WHISK dry ingredients together and toss with berries.
  3. COMBINE liquids and pour over the berries. Stir gently to prevent crushing.
  4. TRANSFER filling to buttered 2½ - 3 quart (lt) casserole dish. (Or, spray the dish with Pam or other non-stick spray).
  5. SCATTER the cold butter slices on top of blackberries.
  6. COVER with Cream Cheese Pie & Cobbler Crust (or other pie dough), rolled just a little thicker than ⅛" (4 mm). Crimp the edges or allow the dough to go up the sides of the dish to the top. Note: It will shrink down to the top of the berry filling and form a nice edge. Cut steam vents in dough and decorate the top as desired.
  7. CHILL the cobbler until the dough feels firm, about 30 minutes.
  8. PRE-HEAT OVEN to 400° F (205° C) when ready to bake.
  9. BRUSH with Egg Wash and add any dough cut-outs; egg wash the cut-outs. Sprinkle generously with granulated sugar or sparkling sugar (or a combination).
  10. BAKE at 400° F (205° C) for 30 minutes. Rotate casserole and turn oven down to 375° F (190° C) to finish baking, another 20-25 minutes. Total baking time = 50-55 minutes. The cobbler is done when the top is a golden brown and the purple juices are bubbling. If, at any time, the crust is browning too much, cover loosely with a foil tent.
Recipe Ancestry Notes:
Recipe developed by Shirl Gard.
Recipe by ShirlGard at