I came up with this recipe when I only had a cup of blackberries to use up. The end result was delicious!

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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Butter a 9x12-inch baking dish.

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  • Stir blackberries and 1/4 cup white sugar together in a bowl.

  • Mix oats, brown sugar, and cinnamon together in a separate bowl.

  • Mix flour, 3/4 cup white sugar, salt, and baking powder together in a third bowl. Add milk to flour mixture; mix well. Pour batter into prepared baking dish. Top with blackberry mixture; sprinkle oat mixture over blackberries. Top oat mixture with butter chunks.

  • Bake in the preheated oven until bubbling, about 30 minutes.

Nutrition Facts

256 calories; protein 2.6g 5% DV; carbohydrates 48.5g 16% DV; fat 6.4g 10% DV; cholesterol 15.9mg 5% DV; sodium 398.3mg 16% DV. Full Nutrition
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Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/24/2013
The other reviewer was right the proportions for this were WAY off! however with a few altercations if is FABULOUS!! I used an 8.5x11 inch pan and there's no way 1 cup of blackberries would be enough for even that. I used two medium tubs (12oz apiece) of blackberries which means I also doubled the sugar (it's still early in the season though so my berries were still pretty tart; it needed it) mixed with them. The bottom "crust" batter was very thick almost pastelike even though I added about 3/4 cup of milk. It was still delicious though just saying you WILL need more than 1/4 cup of milk. I also like a lot of crumble so I doubled the oats and brown sugar mixture. The bottom dough wasn't even close to done at 30 minutes so I had to put it back in for another 20 minutes. I think next time I'll try it at 375 or maybe even 400 as the top wasn't very crispy either. I shaved a cold stick of butter to lay on top of the crumble. Now that is a lot of altercations but it made a hearty cobbler and the taste was PHENOMENAL! I especially like the addition of oats which makes it more crumbly instead of cakey like some of the other recipes I'd looked at. We ate it with scoops of ice cream. It's pretty rich so I wouldn't serve yourself too much although it's tempting!:) Enjoy! I added a picture since there was none (white bowl with a scoop of ice cream added). Read More
(10)

Most helpful critical review

Rating: 3 stars
09/22/2012
I loved the basic concept of this cake but the ingredient amounts are way off for a 9x13 pan. I had to double the milk to get a reasonable batter and I also doubled the blackberries. Still a very thin cake - I'd make it again but in a 9x9 pan. The topping is lovely. Read More
(8)
13 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 2
Rating: 4 stars
03/24/2013
The other reviewer was right the proportions for this were WAY off! however with a few altercations if is FABULOUS!! I used an 8.5x11 inch pan and there's no way 1 cup of blackberries would be enough for even that. I used two medium tubs (12oz apiece) of blackberries which means I also doubled the sugar (it's still early in the season though so my berries were still pretty tart; it needed it) mixed with them. The bottom "crust" batter was very thick almost pastelike even though I added about 3/4 cup of milk. It was still delicious though just saying you WILL need more than 1/4 cup of milk. I also like a lot of crumble so I doubled the oats and brown sugar mixture. The bottom dough wasn't even close to done at 30 minutes so I had to put it back in for another 20 minutes. I think next time I'll try it at 375 or maybe even 400 as the top wasn't very crispy either. I shaved a cold stick of butter to lay on top of the crumble. Now that is a lot of altercations but it made a hearty cobbler and the taste was PHENOMENAL! I especially like the addition of oats which makes it more crumbly instead of cakey like some of the other recipes I'd looked at. We ate it with scoops of ice cream. It's pretty rich so I wouldn't serve yourself too much although it's tempting!:) Enjoy! I added a picture since there was none (white bowl with a scoop of ice cream added). Read More
(10)
Rating: 3 stars
09/22/2012
I loved the basic concept of this cake but the ingredient amounts are way off for a 9x13 pan. I had to double the milk to get a reasonable batter and I also doubled the blackberries. Still a very thin cake - I'd make it again but in a 9x9 pan. The topping is lovely. Read More
(8)
Rating: 5 stars
02/15/2013
This is an awesome recipe! I increased the milk to 1/2 cup and used a 9x9 pan. Read More
(4)
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Rating: 1 stars
08/27/2013
This recipe doesn't match up. I changed it a little as a went but this is the first time ive made this so the bottom ended up gummy because there wasn't enough milk. im sure if you changed the recipe it would be delicious though! advice: read other reviews before starting Read More
(3)
Rating: 4 stars
01/27/2015
Pretty good. I used cranberries instead of blackberries--what I had--but quadrupled the suagar as cranberries are much tarter than blackberries. I also heeded the reviews and baked this in an 8x8 pan--made for a thick batter and cobbler. Hubs thought this was okay and I did too. I liked the tartness of the cranberries but I think blackberries or raspberries probably would be better. However no reason to dock this recipe as a result. I think it was a nice cobbler. Thanks for the recipe! Read More
(2)
Rating: 5 stars
03/21/2014
Amazing and easy. Read More
(1)
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Rating: 3 stars
03/23/2016
Proportions are off; double the amount of milk. Tastes great! Read More
(1)
Rating: 1 stars
02/11/2015
The ingredient measures were inaccurate and the end result was soggy and way-too-sweet. Read More
(1)
Rating: 4 stars
07/02/2014
I didn't read the reviews before I made this cake. I found that I needed way more milk that was stated in recipe and that a 9X13 pan seemed a little big. Now I know for next time. I have tons of wild blackberries so I know I'll try making this again. Read More
(1)
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