This recipe takes all of the fuss out of making cobbler and eliminates that doughy taste. Serve with whipped cream or ice cream. It's really tasty enough without topping!

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Recipe Summary

prep:
15 mins
cook:
1 hr
additional:
20 mins
total:
1 hr 35 mins
Servings:
9
Yield:
1 9x9-inch pan
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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Spray a 9x9-inch baking pan with cooking spray.

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  • Spread the blackberries into the prepared baking pan, and sprinkle with white sugar; drizzle with lemon juice. In a bowl, mix the lemon-poppy seed muffin mix, egg, milk, and cinnamon, and stir until moistened. It's okay to leave lumps in the batter. Pour the batter over the blackberries.

  • Place the butter and brown sugar into a bowl, and mix with an electric mixer on medium speed until the mixture resembles coarse crumbs. Spread this mixture over the batter in the pan.

  • Bake in the preheated oven until the topping is browned and the blackberries are bubbling, about 1 hour. Allow to stand for 20 minutes before serving.

Cook's Note

Use other flavors of muffin mix for a variety of flavors. Other muffin mixes I have used include cinnamon-apple and blueberry.

Nutrition Facts

497 calories; protein 5.3g 11% DV; carbohydrates 79.1g 26% DV; fat 19.2g 30% DV; cholesterol 61.9mg 21% DV; sodium 382.5mg 15% DV. Full Nutrition
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Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/13/2011
Tried this last night...what a great recipe to be so easy to make! I used frozen blackberries but was careful to drain very well. Read More
(19)

Most helpful critical review

Rating: 3 stars
03/14/2020
The "batter" wasn't lumpy, it was dry, there in no where near enough liquid to make a batter. I think I either softened my butter too much or over mixed it, because it became a paste. Then when cooked the whole thing bubbled over and made a mess and the sugar top just got hard. Not edible and too much in my opinion. Read More
8 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/13/2011
Tried this last night...what a great recipe to be so easy to make! I used frozen blackberries but was careful to drain very well. Read More
(19)
Rating: 5 stars
06/13/2011
Very tasty with just the right tanginess! Read More
(12)
Rating: 5 stars
08/31/2011
This is scrumptious! The sweet tangy berries and wonderful crumble is the perfect mixture! I have to leave out the cinnamon though - I'm allergic. I don't miss it.;-) Read More
(8)
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Rating: 4 stars
08/29/2011
This was good but definitely not 5 star worthy. However I could not find fresh blackberries so maybee that is why. Not sure. I will make it again as it was good. Read More
(7)
Rating: 4 stars
09/25/2011
Had to use 2 eggs and 1/2 cup milk with the poppy seed muffin mix to be able to spread it on the blackberries. This turned out perfect! Read More
(6)
Rating: 4 stars
06/25/2015
Perfect no changes.Thanks. Read More
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Rating: 3 stars
03/14/2020
The "batter" wasn't lumpy, it was dry, there in no where near enough liquid to make a batter. I think I either softened my butter too much or over mixed it, because it became a paste. Then when cooked the whole thing bubbled over and made a mess and the sugar top just got hard. Not edible and too much in my opinion. Read More
Rating: 5 stars
08/25/2019
Delicious and so simple! Read More
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