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?
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 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 some at home with this double-crust recipe.
Double-Crust Blackberry Cobbler
- Prep Time: 15 to 20 minutes
- Cook Time: 30 to 35 minutes
- Total Time: -52207338.866667 minute
- Yield: 8 Servings 1x
- 3 tablespoons unsalted butter, room temperature, divided use
- 1 quart (4 heaping cups) blackberries, rinsed and drained well
- 3/4 cup sugar, plus 1 tablespoon sugar, for sprinkling on top
- 1/2 teaspoon ground cinnamon, if desired
- 1/4 cup The Old Mill Unbleached Plain Flour
- 2 refrigerated, store-bought, 9-inch pie crusts, unbaked
- Vanilla ice cream, for serving
- Place a rack in the center of the oven and preheat the oven to 425 degrees F. Rub a pottery or glass 2-quart baking dish with 1 tablespoon of the butter. Set the dish aside.
- Place the blackberries, 3/4 cup of sugar, cinnamon, if desired, and the flour in a medium-size mixing bowl and gently stir to combine. Spoon half of the blackberry mixture into the prepared dish, and dot it with 1 tablespoon of butter.
- Roll out the pie crusts and cut into 1-inch strips with a pizza cutter or sharp knife. Arrange half of the strips in a lattice pattern on top of the blackberries. Cover the baking dish with foil, and place it in the oven to bake 15 minutes.
- Remove the dish from the oven, and remove the foil. Place the remaining blackberry mixture on top of the crust, dot it with the remaining 1 tablespoon butter, and arrange the remaining strips of crust on top. Sprinkle with the remaining 1 tablespoon sugar. Place the dish in the oven.
- Bake until the top has lightly browned, and the blackberries are bubbling in the center, about 15 to 20 minutes. Remove the dish from the oven, and let it cool 10 minutes. Spoon into bowls and serve warm with ice cream.