Raise your hand if you love crust on cobbler! Do you love it so much that you pull the crust off the top and leave the fruit behind?

Up your crust game

We agree that crust is what makes cobbler irresistible. So up your crust game the next time you bake blackberry cobbler. Put half the berry mixture in the pan, then layer half the crust on top of it. Bake briefly. Then do it all again and bake to doneness. That way, even crust hogs get their share — and there’s still some left for everyone else.

In-season blackberries, butter and pastry are key

In-season blackberries are key, as is sugar to sweeten them, and a little cinnamon to make things interesting. But really it’s the butter and pastry that takes this much-loved Southern dessert over the top and into the hearts of anyone who spoons it into a bowl … with vanilla ice cream, of course.

In August, when blackberries are in peak season, it’s time to savor them. So join us at The Old Mill Restaurant for a bowl of our Signature Blackberry Cobbler, or bake it at home with this double-crust recipe.