Blackberry Cobbler help - Update at end

Interesting!

I've always understood "cobbler" to be fruit baked with a topping- never a bottom crust. There must be regional differences...

And these all sound delicious, by the way.

I just fixed this for my wife's birthday.

9 c blackberries, frozen, unsweetened
1/2 tsp lemon juice, freshly squeezed
1/4 tsp almond extract
1 1/4 c sugar
1/2 tsp cinnamon
1/2 tsp salt
3 Tbs cornstarch
4 Tbs Butter
Pastry prepared in two stages for bottom and top of 13x9 glass pan

Prepare Filling

1. Thaw blackberries in package. Add blackberries to large bowl and add lemon juice and almond extract. Mix briefly. Mix together sugar, cinnamon, salt, and cornstarch. Mix sugar mixture into blackberry mixture and set aside.

Pre heat oven to 450 degrees

Assemble Cobbler

1. Prepare bottom crust (your recipe) for 13x9 glass pan and place in pan. Trim edges. Prepare top crust (your recipe). Roll onto rolling pin. Pour filling into crust lined 13x9 glass pan. Dot with 2 Tbs of butter, evenly in small pieces. Top with prepared top crust and trim edges. Flute crust edges. Sprinkle with a little sugar and dot top of crust with small pieces of remaining butter. Place into pre heated oven and cook at 450 degrees for 10 minutes; reduce heat to 350 degrees and bake for approximately 1 additional hour.

Note: This makes a cobbler that is sweet, but not as sweet as some I've tasted. You might want to add 1/4 cup sugar extra if you like cobblers that are pretty sweet; also add extra sugar if the berries are quite tart.

Pie Filling

2 to 2 1/2 Cups Fruit
1/2 Cup juice (juice is not needed if the berries are juicy)
1 1/2 TB tapioca (red box) (If the berries are very juicy I use a little corn starch as well.)
1/2 Cup sugar (don’t need this much if the berries are sweet)
1/8 tsp salt
1 TB butter

1. Put berries in a large bowl and mix in tapioca, sugar and salt. Let some juice develop and soften the tapioca. If the berries are frozen I just mix and let defrost on the counter.
2. Pour in pie crust and dot with butter.
3. Cover with top crust and bake, make several slits and bake.

I start the oven at 450 degrees for the first 10 minutes to puff the pastry then turn down to 350 degrees to finish. Boysenberries usually take about one hour. I like to see bubbles in the middle of the pie before I take it out.

Very difficult to get a bottom crust that isn't raw dough with any kind of a syrup. I'll dig out my pie recipe that results in a little thicker filling.

The few times I've made one with fresh fruit I just rinsed and then tossed them with sugar and cornstarch. I read this somewhere and it works pretty well. The sugar and cornstarch make a light syrup.

Yes, I really want to do a 2 crust cobbler. I make the "quick/easy" peach cobblers frequently, but want a regular cobbler for this. Thanks!

Are you trying to do a bottom crust or a true dough type cobbler? Mention of "crust" made me wonder. My peach / berry cobbler I've posted here a few times, started out as a 3 berry cobbler and I modified it with the peaches. Bisquick and cornstarch are the thickening agents for the filling. If I want berry pie, I use tapioca for the thickening agent.

Since fruit can vary so greatly in the juice department, the amount of thickening agent can really vary as well and you kind of have to guess where your fruit falls on the juice scale.

Berry – Peach Cobbler

Ingredients
Filling:
• 1 lbs sliced peaches
• 1 lbs blackberries
• 1 tablespoon cornstarch
• 1 tablespoon melted butter
• 1/2 teaspoon ground cinnamon
• 1/3 to 2/3 cup sugar, depending on your level of preferred sweetness
• 1/2 cup baking mix (Bisquick)
Topping:
• 2 1/4 cups baking mix
• 1/4 cup sugar, plus 1/4 cup
• 4 tablespoons butter, melted
• 1/2 cup milk
• 1 1/2 teaspoons ground cinnamon
Directions
Spray 9” X 13” baking dish with nonstick cooking spray.
In a large mixing bowl, toss together all the filling ingredients. Transfer the fruit to 9” X 13” baking pan. In another large mixing bowl, stir together 2 1/4 cups baking mix, 1/4 cup sugar, melted butter and milk with a wooden spoon. With your hands, drop bits of dough on top of the fruit in the baking dish. In a small mixing bowl, stir together the remaining 1/4 cup sugar and ground cinnamon. Sprinkle the cinnamon sugar on top of the dough. Place the oven at 350 degrees for 30 – 35 minutes and fruit is bubbling.

My recipe is simple.

Melt 1/2 stick butter in bottom of baking dish.
Pour your batter over the butter.
Cover with all the fresh blackberries you want to use. I use 1-2 pints.

Then bake.

The blackberries will sink into the batter as it bakes. If you don't have fresh, you can use frozen or even canned pie filling.