What’s red, white, and blue and the perfect dessert for YOU to make this Fourth of July weekend? Easy Blackberry Cobbler, of course! This quick and easy recipe, which I found years ago in the July 2008 issue of Southern Living magazine, takes less than 5 minutes to prep and only 35 minutes to bake. Consisting of fresh blackberries and five other basic ingredients, this delicious cobbler will “WOW” your friends and family and you’ll be amazed at just how simple it is to make!
Easy Blackberry Cobbler is one of my very favorite dessert recipes because it consistently gets rave reviews (there’s never any left!), and, it’s an incredibly versatile dish. If you don’t have blackberries on hand, you can easily substitute blueberries, strawberries, even peaches if you’d like, and, you can also use frozen berries/fruit in a pinch (just be sure that your berries/fruit are thoroughly thawed).
I like to top this blackberry cobbler with scoops of vanilla ice cream and fresh raspberries or strawberries – red, white, and blue, it’s a very patriotic presentation, therefore making it the perfect dessert for the Fourth of July! Whether served in large bowls (like my picture below), layered with ice cream in tall parfait glasses, or, eaten straight out of the serving dish with a spoon, this blackberry cobbler is a quick, easy, and delicious dessert that you’ll enjoy making time and time again! Happy Fourth of July, everyone!!!
Easy Blackberry Cobbler
Makes 6 Servings
4 cups fresh blackberries
1 tablespoon lemon juice (freshly squeezed)
1 large egg, beaten
1 cup sugar
1 cup all-purpose flour
6 tablespoons butter, melted
Vanilla Ice Cream (homemade or store bought)
Garnish: fresh raspberries and fresh mint sprig
Preheat oven to 375 degrees F. Place blackberries in a lightly greased 8-inch square baking dish; sprinkle with lemon juice. Stir together egg, sugar, and flour in a medium bowl until mixture resembles coarse meal (making sure that sugar and flour are evenly mixed together). Sprinkle over fruit. Drizzle melted butter over topping. Bake at 375 degrees F for 35 minutes or until lightly browned and bubbly. Let stand 10 minutes. Serve warm with ice cream and top with raspberries and a fresh mint spring, if desired.
For a neat presentation, bake for the same amount of time in 6 (8 oz.) ramekins on an aluminum foil-lined baking sheet.