Delicious blackberry cobbler; This cobbler recipe uses nuts and oats for the crust, and blackberries and sugar for the filling. Top your blackberry cobbler with a spoonful of whipped cream!
When I first started blogging seriously, one of the hardest things to get used to was that I had no one to talk to. None of my “real life” friends cared much about blogging, and none of the cool bloggers out there were my friends. Then, as I began making blog friends, it felt weird that I didn’t know any of them in “real life” and so we have digital relationships and do things like share pictures of food we ate alone by ourselves.
It could be a sign of mental illness, I’ve been told.
At any rate, I was grateful for those digital friendships, those body-less faces in profile pictures that would talk to me all day about page layouts and posting schedules, and recipe attribution and plugins. Oh! The plugins! {I’m a confessed addict. I’m trying to quit.}
My very first blogging buddy was Carla at Chocolate Moosey. Carla and I connected on Twitter, and she has become on of my best friends. As time has worn on, and I’ve made a few more blogging friends, Carla and I remain close. I can’t imagine going more than a day or two without connecting with her in one of about 15 ways. {We bloggers tend to be social media addicts, too.}
Turns out, I’m not the only one who thinks Carla is awesome. She has made lots of friends through social media and blogging. Friends who can’t be there in person to wish her a Happy Birthday today.
Happy Birthday Carla!
And since Carla and I have never met, and in fact live 2000 miles apart, we have something of a non-traditional friendship, I guess. So it’s fitting that I’m sharing a non-traditional birthday dessert, i.e. not cake.
You should know that it doesn’t bother me ONE BIT to have cobbler instead of cake. In fact, I have had peach cobbler as my birthday cake many, many times, and it continues to be my favorite birthday cake. My mom makes a mean peach cobbler, and my birthday is in the fall, right when peaches are in season.
However, this is May, and peaches just don’t exist today. But blackberries do. Lovely, luscious, gorgeous blackberries! I bought the biggest Costco-sized box I could find, and made this cobbler twice.
I suggest checking out some of the other things Carla’s friends made for her virtual birthday party. You won’t regret it!
- Coconut Fudge Cream-Stuffed Chocolate Chip Cookie Bars ~ Juanita’s Cocina
- Chocolate Mousse Cake for Chocolate Moosey ~ Chocolate, Chocolate, and More
- Chocolate Moose Cookies | Happy Birthday Chocolate Moosey ~ Cravings of a Lunatic
- Individual Funfetti Cake ~ The Girl in the Little Red Kitchen
- Chocolate Moose Cupcakes ~ Daily Dish Recipes
- Torticas de Moron (Cuban Sugar Cookies) ~ Magnolia Days
- Funfetti Cookie Cups ~ The Messy Baker
- Happy Birthday Thumbprint Cookies ~ Family Foodie
- Lemon Poppyseed Layer Cake for a Chocolate Moosey Birthday ~ Gotta Get Baked
Just a quick word about cobbler crust. If you’re the non-nut-eating type, this crust is perfectly fine without the nuts, and you don’t need to adjust any other ingredients. This makes a small batch, just 4 servings, so I like to press the crust into one end of a sheet pan to bake it, and after baking I fluff it with a fork, and separate it into thirds. Two-thirds goes into the bottom of your serving dishes, and the remaining third gets sprinkled over the top after you add the filling.
This crust is great with any kind of cobbler… peach, apple, blueberry, whatever you like best! You could even add a dash of cinnamon if you wanted.
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- ¼ cup butter, melted
- ¼ cup flour
- ½ cup brown sugar
- ½ cup rolled oats
- ¼ cup sliced almonds
- ¼ cup chopped walnuts or pecans
- 2¼ cups fresh whole blackberries
- ¾ cup sugar
- 1½ T. cornstarch
- ¼ cup water
- dash salt
- For crust: Combine all ingredients in a bowl. Press into one end of a sheet pan, and bake at 350 degrees for 15-18 minutes, until golden brown.
- Meanwhile, prepare filling: Place 6-8 whole berries in a saucepan and mash with a fork. Add sugar, cornstarch, and water, and stir to combine.
- Bring to a boil, and let boil 3-4 minutes, until mixture thickens.
- Remove from heat, and add remaining berries. Toss to coat.
- When crust is removed from oven, let sit 2-3 minutes, then fluff with a fork, and separate into thirds.
- Use two-thirds of the crust and divide evenly between 4 serving dishes. Top with berry mixture. Sprinkle remaining crust over each of the servings.
- Garnish with whipped cream and berries, if desired. May be served warm, or refrigerated and served cold.
If you enjoy this recipe, you might also enjoy:
Blackberry Tart from Liz the Chef
Blackberry Peach Cobbler from Melissa’s Cuisine
Blackberry Plum Cobbler from Desserts for Breakfast
Blackberry Cobbler
Cobbler Recipe
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Your cobbler looks beautiful Jen. So delicious and yep, who cares it’s not cake – looks too good to even care!
What sweet words about Carla. Glad you joined in!
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You really struck this southern cobbler loving gal with this recipe. I like how it is put together at the end instead of baked together. That means the crust is as crunchy on the bottom as it is on the top. Love it!
Fabulous treat for the birthday party too.
I will be making this cobbler a million different way…because I can.
I love the bloggy friendships we’ve all developed her in our internet world. This cobbler is amazing and I love that it’s not baked together. I like my crust crisp, not soggy!
I think it’s amazing how you all got together for her birthday, such a great gesture!
I’d love cobbler for a birthday, especially one as delicious as yours! It doesn’t always have to be about that shameless famewhore cake. And I know exactly what you mean about the strangeness of blogging. My friends aren’t too interested in my blog either (although the bastards get to benefit by eating all my left over baked goods) so I turn to you ladies for my social media, blogging, foodie obsession interactions. I’m enriched and all the better for knowing you guys.
My kids are just crazy about blackberries… what an absolutely gorgeous cobbler!
You made it twice to send me a batch right? You know I’m not too traditional, so love this cobbler instead of cake 😉 blackberries at the farm aren’t quite in season until summer, so I’ll be bookmarking this! Thank you so much for throwing me this party! You should really visit PA 😉
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Yum! I’ve been on a huge blackberry kick lately so this looks so good!
What a sweet friend you are, Jen. Carla must be thrilled! I love reading her blog and tutorials, too. She’s such a wonderful friend. Not on this blackberry cobbler. Yum! I can’t wait to taste layers of goodness in it, definitely smooth and awesome.
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I love cobbler and blackberries sound awesome (I’m all about them right now, ate half a pint last night!) This is a great crust too.
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