Blackberry & Apple Cobbler

Blackberry & Apple Cobbler

Last year in August we arrived in Washington State. We were happily surprised to find an abundance of blackberries. The children loved them and went picking every day. All of the berries were eaten right away of course.

One day we decided to pick a lot and make a couple of desserts – apple and blackberry cobbler and peach and blackberry crumble.

Both of them are very easy to make and taste delicious with vanilla ice cream, whipped cream or even a creme anglaise. Apples are available year round but I love peaches when they are in season. Usually they get eaten before we can make anything with them.

The best apples for the dish are Tart apples like granny smith. Peal them cut out the core and slice them like you would for apple pie. Then cook them with sugar, preferably brown, until about half the juices released from the apples have cooked down. add a pinch of cinnamon, stir and add the washed blackberries – stir well but try not to break up the berries.

Take a deep cast iron pan or a pie dish, add the butter and place in the oven at 350F. When the butter is melted and the pan is hot add the batter. In the hot pan it will start cooking on the sides right away.

Spoon the apple and berry mixture over the batter, including any juices and sprinkle with cinnamon sugar (optional).
Place in the oven and cook 40 minutes or until the batter is cooked. When the dish is hot the cobbler will be very light so it may be hard to tell if it is cooked. just stick a bamboo stick or knive in the batter. It should come out clean when cooked.

Our tribe will not let the dish get cold. It will make it barely out of the oven before being attacked by the children. But it is good cold as well.


5 medium to large sized Granny Smith apples, peeled, cored and sliced
1 pint of blackberries
3/4 cup of brown sugar

4 oz of butter

for the batter
1 cup flour
1 cup sugar
1/4 teaspoon salt
3/4 cup of milk
2 Teaspoons of baking powder