Speedy Blackberry Cobbler with an Easy Shortbread Crust is a quick-to-prepare dessert for two. Serve with whipped cream, ice cream, or yogurt for maximum enjoyment.
Have you ever picked berries? Do you grow them? Or maybe you go to a place that will let you pay and pick. Nothing better than fresh berries!
We have a blackberry patch that is currently in full production mode next to our driveway. I collect every day hoping to beat the birds to the berries. Last year I got cleaned out in one night. So far, so good this year.
If you grow blackberries yourself, I have a question:
What causes the brown, dried-up berries in the picture below?
As soon as the red berries begin to turn black, my husband starts talking cobbler.
However, I have a hard time getting excited about cobbler–up until now.
Three reasons for creating the recipe for Speedy Blackberry Cobbler with an Easy Shortbread Crust:
- Soggy pie crust is not my thing.
- Soggy cake toppings aren’t much better.
- It’s hard to collect enough berries from my three bushes to make most traditional cobbler recipes.
So, I created this recipe using only one 6-ounce container of berries from the grocery store or about 1-1/4 cup if you are picking them yourself.
The shortbread topping:
I slightly adapted the shortbread base from some of my favorite cookies (Lemon Yogurt Squares and Toffee Bars) to use as a topping. The result is a fruity, cobbler-like concoction with a crumbly and crispy shortbread cookie-like topping. Goes oh-so-perfectly with ice cream or Greek yogurt.
Will this ruin my diet?
Here’s my favorite part. Based on 3 servings there are only 122 calories per serving. Then again, if you make it 2 servings, there are still only 182 calories per serving.
Of course, if you add ice cream, yogurt (my favorite), or whipped cream, you will need to recalculate. When I add it to my daily yogurt snack, I can get stretch the yield to about 6 servings.
Looking forward to this dessert at the end of the day always makes my day better and I hope it will do the same for you.
Speedy Blackberry Cobbler
A quick-to-prepare berry cobbler that bakes in the time it takes to eat dinner.
Ingredients
- 6 ounces blackberries (approximately 1-1/4 cup)
- 1-2 tablespoons water (I vary the water according to how juicy I want my cobbler and how juicy the fruit already is. If using frozen fruit, you won't need any.)
- 1/4 teaspoon vanilla
- 1/4 cup flour
- 1 to 2 tablespoons brown sugar (see notes below)
- Cinnamon, dash
- 1/4 teaspoon salt
- 1 tablespoon butter (melted)
Instructions
- Place berries into a small oven-proof casserole dish small enough that you have two layers of berries. I use a 4 x 6 inch dish.
- Pour water and vanilla over berries.
- Combine flour, brown sugar, cinnamon, salt, and melted butter. After stirring it together, use your fingers to smush it into crumbles.
- Sprinkle crumbles evenly over blackberries.
- Bake at 350 degrees F for 20 minutes.
- Serve with ice cream, yogurt, or whipped cream.
Notes
The amount of sugar I use depends on what I'm going to serve with it and how sweet the berries are naturally. Also, consider the intensity of your sweet tooth. Some people may like even more than 2 tablespoons. Your choice.
Nutrition Information:
Yield: 3 Serving Size: 1Amount Per Serving: Calories: 330Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 30mgSodium: 301mgCarbohydrates: 62gFiber: 6gSugar: 41gProtein: 4g
Did you try this recipe and enjoy it? Consider helping other readers (and me) by returning to this post. Leave a rating on the recipe card itself underneath the picture. Although always appreciated, comments aren’t required.
If you have a question or tip to share, please leave it in the regular comments after the recipe so I can answer back. Or, email me privately: paula at saladinajar.com.
Thank you for visiting!
Paula
Posts Related to Speedy Blackberry Cobbler with an Easy Shortbread Crust:
Jean Youngblood
Monday 9th of September 2019
I saw the picture of sick blackberries, have you looked into the possibility of fire blight- it's a virus)
Paula
Monday 9th of September 2019
Thank you for writing Jean. Sounds like a likely possibility to me. I finally gave up and pulled them out.
AlyB
Sunday 6th of May 2018
Paula, you’ve done it again! Thanks for helping me make an awesome dessert for my family. They gobbled this up in a heartbeat. I used an 11x7 pan with frozen raspberries and tripled your topping amounts, which worked out perfectly. I’m hoping it’s a good blackberry crop this year; I can’t wait to try it out with them!
Paula
Sunday 13th of May 2018
Thank you AlyB for taking the time to come back and tell me how this recipe turned out for you. You're the best!
Coleen
Monday 23rd of February 2015
Made last night it was great. Going to try bigger one with blueberries yum
Piper
Tuesday 9th of July 2013
I love the small recipe! Viva la empty nest. We've got about 4 more weeks before blackberries in the Pacific NW. Can't wait!!! I actually prefer cobbler because I am not a soggy crust fan either.
Meredith
Thursday 4th of July 2013
Made this for dessert tonight while dinner was cooking on the grill, subbing blueberries for blackberries. What a hit! My three year old daughter exclaimed that she LOVED it and asked me to make it again for breakfast, with raspberries. Her twin brother wants a version with strawberries!