Blackberry Weeds & Cobbler

Preemptive Weeding Blackberry Cobbler


  • 4-6 cups fresh blackberries, rinsed & picked over for bugs & prickles
  • 1/4 teaspoon ground cinnamon
  • 3/4 cup flour, sifted
  • 1/4 cup coconut sugar (or regular granulated sugar)
  • dash of sea salt
  • 6 tablespoons melted & cooled unsalted butter

Preheat oven to 350F. Place baking rack in middle of oven. Place another rack below it, and put a lined cookie sheet on the lower rack to catch any bubbling over messes.

Fill a deep 8-9″ pie dish about 3/4 of the way full with berries. Sprinkle with cinnamon and toss very gently. Set aside.

Place sifted flour, sugar and salt in a large bowl. Whisk together with a fork. Pour in butter and blend quickly. It will be very buttery and slightly crumbly. Don’t overwork it or you may have a tough crust.

Scoop tablespoon sized clumps of dough into your palm and flatten slightly. Place each clump into an overlapping layer to cover the berries. If you have some extra dough, crumble it over the top. Don’t expect a pie-perfect look! The cobbled-together look is what gives cobbler it name.

Place filled pie plate onto the middle rack of the oven & be sure the cookie sheet is positioned below it to catch anything that bubbles over.

Bake 40-50 minutes or until berries are bubbly and the crust is a golden brown.

Remove from oven and allow to cool for at least 15-30 minutes so the liquids gel a bit and to keep your mouth from getting burned. (Since I don’t call for a thickener, expect lots of succulent juice.)

Serve warm or cold with a dollop of vanilla ice cream.

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