West Virginia Blackberry Cobbler

Preparation time: 20 min Cooking time: 45 min Serves: 4


My mother used to make this recipe all the time from the wild blackberry bushes that grew at the edge of our yard. Amazingly, I can't tell a difference using frozen blackberries, so you won't be missing out on a thing!


  • 4 cups fresh blackberries, or 2 (16-oz) packages frozen and thawed
  • 3/4 cup sugar
  • 1/4 cup flour
  • 2 tablespoons butter
  • 1 cup flour
  • 1/2 teaspoon salt
  • 1/3 cup shortening
  • 2 tablespoons ice water


Combine blackberries, sugar, and 1/4 cup flour; stir well. Spoon into an 8-inch square baking dish; dot with butter.

Combine 1 cup flour and salt; cut in shortening with a pastry blender until mixture resembles coarse meal. Sprinkle ice water evenly over surface, stirring with a fork until all dry ingredients are moistened. Shape dough into a ball. Roll pastry out on a lightly-floured surface into an 8-inch square; place over blackberries, sealing edges to side of dish. Cut slits in crust. Bake at 375 degrees for 45 minutes or until golden.

Serve warm or cold with vanilla ice cream.


Dessert  · Fruit  · Cobbler

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