Blackberry Cobbler II

Excellent! With family stretched across 5 southern states cobbler is a tradition, and this recipe certainly rates as good as, if not better than, most family recipes (don't tell Grandma). Both me and my dad agree that this is a superb recipe. The only changes I made were to add 1/4 tsp. of freshly ground cinnamon to the dough, and another 1/4 tsp. to the fruit mix, and also a little extra lemon juice. Nothing that would really change it. Also, my new rangetop doesn't allow cast iron skillets :( No big deal. I boiled the fruit mixture in a large sauce pan and transfered to a casserole dish (uncovered) while still bubbling, and then added dough. Voila!! I don't think I'll ever need another cobbler recipe. When the blackberries run out I think I'll try it with apricots. Edit: I've since increased the dough mixture by 50% and reduced the sugar in the fruit mixture by half (with other member recommendations). Much better!

If you're deciding whether to make this or not, MAKE IT! This is by far the best cobbler I've ever made. If you have an iron skillet that's definitely the way to go. I doubled the topping recipe and added 1 tsp cinnamon, a dash of nutmeg and 1 tsp vanilla to the batter. I used frozen raspberries and they worked perfectly. I used the amount of sugar the recipe calls for and the sweetness was on-point. When I tossed the berries with sugar I also added the zest of one orange and squeezed a little into the boiling berry mixture. I sprinkled a little more cinnamon and some coarse sugar on the batter after dropping it into the berries and used a toothpick to check doneness.

Yum, I'll definitely make this again! I combined the advice of several other reviewers. I doubled the dough, reduced the sugar to 1/4 c. in the dough and 2/3 c. in the berries and added a 1/4 tsp. of cinnamon to both dough and berries. I ended up using 6 cups of berries and adjusted the recipe accordingly and cooked it in a 9X13 Pyrex pan at 400 degrees for 25 minutes.

This is an excellent recipe and adapts well to changes. I used frozen mixed berries from Costco - and listened to others and made 1.5 times the topping. Excellent. I don't have the pan suggested so brought it to a boil in a regular sauce pan and then transfered it to a deep disposible pan. No need for the pan underneath! Turned out great! Have made it several times now. Really good with ice cream.

Every summer my husband an youngest son go blackberry picking and I always make the same cobbler recipe which everyone likes. This year I decided to try this recipe and we just loved it! My husband especially thought it far surpassed the other recipe I have used. He liked the fact that it was made in a cast iron skillet. The only change I made was to cut down on the sugar. I used 1/3c in the batter and 2/3c in the berries. Also I use raw (turbinado)sugar. I think less sugar lets you taste the berries more. Thanks for a great recipe, it will be the one I use from now on!

This was good but WAY too sweet. I made it a second time using only 1/2 cup sugar in the fruit mixture and it was PERFECT. Yummy--thank you!

LOVED it! I used blueberries and peaches instead and boiled it in a pot and then transfered it to a pyrex dish - b/c i don't have a cast iron skillet. It was perfect.

I cut the recipe in half for 2 of us--I have my own backyard blackberries- this is an easy and tasty recipe - I will make again. I used sugar ,not splenda so this is an update-I don't know why my review said that? I think you could but I never use artificial sugar--- I make this in a small iron skillet - comes out perfect every time even when I cut it in half ---

I gave this 5 stars because I thought it was excellent as a basic cobbler recipe. I was also glad to see that reviewers were commenting on the tartness of the berries and their individual preference when referring to the amount of sugar. I personally like more blackberry flavor and less sweet and I do not care for the addition of the cinnamon or vanilla but that is my taste. I also did not add corn starch because I like a lot of juice but I would not lower the rating just because I like something a little difference. When you change the recipe and then give it a 3 or 4 or less, then you have not really rated the recipe. My family enjoyed very much.

This was such a great recipe - I wouldn't change a thing! I went blackberry picking with my boyfriend for my first time, and we tried this recipe. We were so impressed with ourselves, that we decided to take it over to his grandparents. Once we tasted it, however, we kept it for ourselves!! :) I will definitely make this cobbler again - probably NEXT weekend!

What can I say. This was absolutly divine ! A symphony of tantalizing deletable delight ! Why?I will tell you why....The berries were fresh picked at the edge of the woods, the crust topping made with the blessing of REAL butter , the lemon juice to give that special something, and the iron skillet to culminate an experience of sheer pleasure. Just to behold the finished product was a picture in and of itself. The berries glistened like dark blue diamonds....If I could I would give this more than five stars! It was exquisite. I thank you from the bottom of my berry heart!

Wow-I was really impressed with this recipe; the taste was fabulous (one of the best cobblers I've tasted). I had 10 cups of fresh blackberries that I needed to use, though, and wanted to make a larger pan due to the size of my family. So this is what I used for the BERRY mixture: 10 cups of fresh blackberries, 5 tablespoons cornstarch, 1/2 cup cold water, 1 3/4 cups sugar, 1/2 tsp cinnamon, and 2 tablespoons of lemon juice. For the DOUGH, I used 2 cups of flour, 1/2 tsp of cinnamon, 1 cup of sugar, 1 tsp of vanilla, 2 tsp of baking powder, 1 tsp of salt, 12 tablespoons of cold butter, and 1/2 cup of boiling water. Followed the rest of the recipe exactly as described using these ingredients. Baked at 350 in a greased 9X13 casserole dish for about an hour, until the dough was browned. Everyone in my family loved it--especially the crust. I could see how this recipe could be adapted for other types of fruit very easily.

This really is delicious. I couldn't use my iron skillet so I just boiled the berry mixture in a saucepan and dumped into an oval casserole dish when it was done. I also used Smart Balance butter blend sticks (NOT the tub) just to experiment. And it came out wonderfully. I honestly can't tell the difference. I do agree with other reviewers on a few things, notably the sugar amounts. (1) Reduce the sugar in both the batter and the fruit, especially if your blackberries are sweet on their own. I have a monster sweet tooth but even this was too much for me. For batter 1/3 cup is enough, maybe even 1/2 cup. For the berry mixture, 1/2 cup is good, maybe even less if your berries are really sweet. (2) Add cinnamon (1 tsp) and vanilla (1/2 to 3/4 tsp) to the batter. This really makes a difference. Overalll, great recipe. Absolute keeper!

Very good cobbler recipe, I used 4 cups fresh blueberries and added extra lemon juice to berries, 1/2 tsp.vanilla and 1/4 tsp.cinnamon to the batter. Next time though I will be sure to make extra batter, I like more dough to soak up the fruit juices. This does tend to be on the sweet side so I will probably cut down on the sugar in the fruit mixture to 1/2 cup - 3/4 cup . Very easy to make, I don't have a cast iron skillet so I just cooked the berries in a saucepan on the stove, transfered mixture to a Corning White Pyrex oval casserole and baked for 25 minutes, the dough was a nice golden brown. Plan on making next week but with apples instead. The hubby said it was very good, but was upset because we didn't have any vanilla ice cream to top this with!

First time making cobbler but this was really good! Substituted coconut sugar for granulated and only used about 1/4 C in the dough and about 3/4 C in the berries...next time, might reduce to 1/2 C in the berries but it wasn't too overly sweet. Added 1/2 tsp cinnamon in dough and 3/4 tsp in berries. Didn't use a cast iron pot. Instead, heated berries on stove to boiling, meanwhile, putting a baking dish in oven to warm up with the oven. When berries were boiled, poured them into heated oven dish, then spooned batter on top and heated for required time in oven. Very happy I tried this!

This is very, very yummy. I didn't have blackberries so I used blueberries. Can't wait to try with blackberries! Thank you for sharing!

Delicious! Wouldn't change a thing :)

Not good at all. It has no flavor!! I was very disappointed as I had been looking for a good blackberry cobbler recipe for a long time...guess I'll keep looking :o/

Wow! This recipe is super easy to make and was absolutely delicous! I have never made a cobbler so I was pretty nervous. This recipe turned out to be not intimidating at all so if you are a beginner cobbler maker, this is the recipe to try. I did as others suggested and added the teaspoon of vanilla and cinnamon to the crust batter and doubled the batter as well because we like a lot of crust. This was definitely the best part! I actually think I like this type of crust better than the pie crust type of other cobblers I have eaten. I used blackberries(which I am not a huge fan of but my boyfriend's family are) and I actually had two servings it was so decadent. My boyfriend's grandmother gave me the wonderful compliment that this recipe reminded her of her mother's recipe when she was little. For those of you who don't have a cast iron skillet like myself, I just used a Corningware dish. DO USE the baking sheet with aluminum foil. When I put it in the oven I didn't think I needed to do this because I didn't think it would rise that much but it definitely did! I caught my mistake though just in time before the oven became a major blackberry mess.

if i could rate this more than 5 stars, i would. i can bake with the best of them, but this recipe...i cant say enough good about it. so easy to make and decadent. make it! thats all i have to say. :)

Wow, soo good! This disappeared in a hurry! I also added cinnamon to both the dough and berry mix. I'm torn on the dough thing...I think it was great as is but extra dough wouldn't hurt...but I think 2x as much would be overdoing it.

Perfect! I made the following changes: A) Fresh blackberries are out of season, so I used 2 16oz bags of frozen blackberries, B) I added a tspn of cinnamon to the blackberries and an additional tspn of cinnamon to the topping, C) I made double batch of topping and made sure the top was covered with it (I dropped it on by spoonfuls and then smeared the top smooth with a spatula) and D) I didn't have a castiron skillet on hand, so I brought everything up to a boil in a kettle and then poured into a 9x9 pan and put the topping on and baked. If you use frozen blackberries, there is no need to thaw. Just put them in the skillet and they'll defrost while they come up to a boil. So easy, so good, and so pretty.

Very good cobbler. I didn't have any lemon juice so I used lime juice instead and it might have been even better with the lemon, I'll never know! But still a great dessert recipe. For anyone who said there wasn't enough dough though--you are wrong! This recipe calls for the perfect amount of dough. The dough should not completely cover the berries before cooking since it fluffs and expands during baking so just small dollops spaced out evenly across the top is plenty. Once it bakes it comes together and covers the whole cobbler perfectly.

I never ever write reviews, but I thought I need to give this recipe the credit it deserves! I just went and made another blackberry cobbler from this site, don't ask me why it was just to give another recipe a shot. It was absolutely nothing compared to this one! This one is the perfect everything...sweetness, dumpling texture, thickness ect... I def give this one 10 stars!

Such an incredible cobbler!!! Following other reviewers advice, I mixed only 1/2 c. sugar with the berries and added orange zest. I also added cinnamon to the batter and a little more on top. It was absolutely perfect!! I had to refrain myself from eating it all in one sitting! This is a definite keeper.

It was so hard for me to find a descent Blackberry Cobbler recipe. And then I found this one! AND IT WAS PERFECT!!!! I used frozen berries, because the fresh ones where just too expensive. And I added some cinnomon to the dough, and just a touch more cinnomon to the berrie mix after it started boiling. Also, I didn't have a cast iron skillet, so I just used a saucepan and then I transfered that into an 8x8 glass dish and baked it that way. Turned out perfect. I have been asked to make it for Christmas, and to make a lot more this time. :-) I am so happy w/ this recipe. Thank you so much!

I love this recipe! I made a "healthier" version using 3/4 cups flour and 1/4 cup flax meal in the batter and used 3/4 cup sugar in the berry mix as opposed to the 1 cup in the original recipe. I didn't have lemon juice handy so I just skipped it and I also added about 1 tsp cinnamon to the batter, as well. It was awesome! Thanks so much for the great recipe! This is going to be one of our summer classics.

This is more like cake. But it is fabulous. My son gobbled it down. I took anothers advice added cinnimon and extra sugar. I also lined the pan with a cinnimon sugar coating. It is tops with me. I will make this to bring for parties and dinners. It is wonderful.

Very easy, I transferred the berry mixture from a stovetop cooking pan to a oven safe dish to bake.

If you have some fresh picked blackberries sitting on the counter and are trying to decide what to do with them... MAKE THIS COBBLER! My kids and I had planned on making a blackberry pie with berries we had picked around the neighborhood. I went to online to find a good pie recipe and came across this cobbler one. I decided to make it because I didn't feel like making pie crust. Everyone seemed fairly disappointed that I wasn't making pie but boy were they eating their words when they took a bite of this cobbler! Numerous people said it was the best cobbler they had ever tasted and I completely agreed. I doubled the recipe, both crust and fruit, and added a bit of vanilla and cinnamon to both. I also used brown sugar instead of white in the fruit mixture, and cooked it in a 13x9 glass dish. Served with vanilla ice cream on top it was heavenly.

This was wow, OMG, good! I doubled the recipe for a large outdoor cookout and therefore did not have a cast iron skillet big enough so I baked it in a large casserole dish instead. Out of this world! Even better since I used fresh berries from the family farm in Michigan.

Loved it! I added 1/2 tspn vanilla as another reviewer suggested. There was definitely enough crust. I can't wait to make it again - I just need some more blackberries!

Excellent!! Took other reviewer suggestions and cut back sugar to 1/4c in crust and 2/3c in berries and added 1/2tsp cinnamon to both. Perfect! Also, I doubled crust because...who dosen't LOVE crust? However, the crust expanded A LOT and soaked up most of the berry juice leaving the end result with mostly crust and very few berries. Next time I will use crust recipe x1 1/2 instead of x2. Either way 5 stars!

I have been searching for a good blackberry cobbler recipe all summer and I have finally found it! This one is delicious and quick & easy to make. I altered it a tad using half whole wheat flour and half white, and I used brown sugar instead of white. Also, I didn't have a cast iron skillet big enough, so I just baked it in an 8X8 for the same amount of time. I may make a little more dough next time for this purpose. All in all, a fantastic cobbler recipe!

I tried this recipe last weekend, I took it to a company picnic and everyone agreed this was the bomb!! I like more cobbler so I doubled the dough and added cinnamon, to the berries I added the lemon juice, vanilla and cinnamon as recommended by another here reviewer, it was perfect.

so easy to make, and very tasty, will make again

Perfect! I loved it just the way it was. :)

everyone loved it!

YUM! I followed the advice of some of the other reviewers, and cut the sugar with the blackberries to only 3/4C, using 1/2C splenda sugar substitute and 1/4C honey, to keep a nice sweet flavor. I also added cinnamon to both the dough and the berries, and vanilla extract to the dough. I took it one step further to make this dish a little more nutritious and added 1/4C oat bran to the dough, to give it a little more dimension. The dough was definitely too buttery tasting, using the original recipe, for my taste. Served with vanilla and cream ice creams, an absolute hit with family and friends! :-)

Easy, quick and wonderful!

There wasn't enough dough to cover the dish. Definitely need to double that part of the recipe. Overall it was fantastic!

This cobbler was wonderful! Just the right amount of tartness for me. I had a happoy accident while making this though. I was doing too many things at once and added the wrong ingredient to the wrong bowl. Because of this, I just blended all of the igredients into the same bowl and placed it in a casserole dish. It need 10 extra minutes of cooking time, but it was well-liked by the entire office.

It was very good, but eat it all the first night, as it didn't maintain its texture when stored. I cut the sugar down to 1 cup and it was still plenty sweet.

This was really good! I don't like blackberries but my four year old daughter insisted that we get some so we did and I searched many recipes on what to do with them and this was the winner. I made a few minor additions to it, but I'm sure it would have been just as good if I hadn't. I added some peaches with the blackberries and in the dough I added 1 tsp. or so of almond extract then sprinkled the top with slivered almonds. It was great! Thank you for a fast and easy recipe. OH! Also I took advice from other reviewers and cut the sugar back in the berries to 1/2 cup. Any more than that and it would be WAY too sweet I think. This gave everything a nice subtle sweetness, but it wasn't overwhelmingly sweet. What a great cobbler it would be with any berry!

This was excellent and very easy. My cast iron skillet is very large, so I used a pot to boil the berries and then put in a baking dish to cover with the dough. The pan I used was a little too small and it didn't thicken as well as I think it would have in a slightly larger pan. I also added a tsp of vanilla to the dough mixture to give it a little more flavor. My berries were pretty sweet and so I only used a 1/2 cup of sugar in the berries. It was plenty, especially because we eat it with vanilla ice cream.

Halved into 8x4 loaf pan. Thanks!

I'm rating this 4/5 stars due to the fact that I had to decrease the sugar. Using the amount of sugar listed would have been WAY too sweet. Like others, I added 2/3 cup sugar to the berry mixture and 1/3 cup sugar to the batter, and it was perfect! I baked it in an 8x8 pan and the amount of batter was perfect. Using a larger pan may require making 1.5x the amount of batter listed. The crust on top is the best part, so you really want to make sure you have enough. Served warm and paired with some vanilla ice cream made this a fabulous dessert for a 4th of July BBQ.

OMG!! This is my first ever review, I have a couple to do but had to drop everything and write this now! Just made this for the first time today for Thanksgiving, to DIE for! Made exactly as written, but knowing my taste I added extra lemon, and cinnamon and nutmeg in the dough and mix. Oh and I used a frozen berry mix with blackberries, I'm sure any fruit would be good but the blackberries rock. This recipe is worth a hundred stars!

I absolutely love this recipe. My brother, dad, mother, and boyfriend (including his entire family) have begged me for this recipe. we now are out of blackberries!

I loved this recipe! My new fav cobbler!

Im always looking for recipies that are like the things my Mom used to make. She had Alzheimers & there where some things I couldnt get from her before the memory was gone. This is one of them. It taste like hers except she added a little cinnamon to the dough. She passed away two years ago. I love you Mom! Thank you so much Amanda-Lyneal

I also added cinnamon to the dough. Mine came out especially liquidy...maybe because I added the berries when they were still a little damp. Tasted delicious!

I've made this twice once with blackberries and once with wild blueberries. Both were really good. I added cinnamon and extra lemon as suggested by other reviewers. As good as this was still warm from the over it was so much better the next day! Will definitely make again.

FABULOUS! This is the first time I have ever made cobbler. It was easy to make and absolutely delicous. I doubled the recipe and used a 13x9 pan. I also reduced the sugar by 1/2 cup.

This is the best cobbler recipe that I have ever tried(and I've tried most all of them). The topping is EXCELLENT! The sweetness of the recipe was just right. Not too sweet like others that I have tried. I'm VERY impressed. Thanks so much for a new family favorite!

I followed the recipe exactly. I don't think you could ask for anything better! It is best warm from the oven.

I cut this recipe in half but boy was it amazing! My only problem was not having any vanilla ice cream on hand when it came out of the oven, but this recipe is so good I don't find myself missing the ice cream much :)

Recipe couldn't be easier. I changed the recipe as other reviewers had done by adding 1/4 tsp. cinnamon and a bit more lemon. Wonderful! It will be in my recipe file for years.

Used 1/2c. sugar in berries and made 1 1/2 x crust, but only used 1/2c. sugar in dough.

I grew up in rural WV picking blackberries for my grandmother so she could make us blackberry cobbler for dinner. This recipe, with a few tweaks, is simply perfect - good consistency for the filling and just the right amount of sweet "dumpling" in the cobbler. I decreased sugar in the batter to 1/4c. and in the blackberries mixture to 2/3c. as recommended by others. I also used 1 1/2 dough recipe. I like a tart cobbler so I added an extra teaspoon of lemon juice. F A N T A S T I C !! The dough is very forgiving. I made a bulk recipe and accidentally added an extra 1/4c. (4TBSP.) butter to the dough but it was still perfect.

This blackberry is gone in a flash! My boys (and all their friends) absolutely love it. It's perfect as is.

This was knocked-out-of-the-park good! I made this for our Labor Day dessert, following a couple of perfectly cooked fillet mignons. Pairted with some vanilla ice cream, this had the perfect amount of sweetness to it. We will make this over and over again. Fabulous!

I made this cobbler and was following the recipe exactly. When I go to the point where you cook the berries, lemon juice, sugar, water and cornstarch in the skillet; the berries cooked down so much I added about 4 more cups of berries. It came out amazing!! We ate it hot with home made vanilla ice cream. YUM! The only thing I would do differently is make about 1 1/2 times the crust for the top. I almost didn't have enough to cover my cobbler and we all like a lot of crust!

Like many other reviewers, I usually cut out some of the sugar, but how much I take out depends on the tartness of the berries used. I've used fresh blackberries all three times and it's come out great. This is a terrific recipe, it tastes great when warm and served with vanilla ice cream.

My husband declared that this was the best cobber I have ever made, so of course I will be making it this way from now on. Thanks, Amanda!

An outstanding desert! The topping is absolutely perfect! The only thing i will differently next time is i'll use less sugar in the berries: it was a little too sweet for us, we like it tart.

Amanda, thank you for a delightful recipe. I didn't have enough blackberries so I mixed some raspberries, and blueberries. It was wonderful! I had no problem at all with the consistency of either the fruit or the batter. I did add 1/4 tsp. cinnamon to the batter and 1/4 tsp. cinnamon to the fruit mix. I also used a little extra lemon juice. Perfection!

oh gosh....this is just like my mamaw used to make. i will double the breading recipe next time...we like our cobbler made with extra dough!!

BEST and EZ! My hubby loves it! I do use about 1/4 cup less sugar and frozen/thawed berries with juices drained

This was AMAZING! I didn't modify anything, followed the recipe as was. The flavor was a perfect combination of sweet and tart. Not too overpowering in any way. Absolutely DELICIOUS!!! My husband and I ate practically the whole skillet full in one sitting.

Christmas 2011 with Carrizosas Great, but we need less sugar.....add only 1/2 C sugar to the blackberries. Serve with creme fraiche. 12/31/11 made for Leakes NYE party....used 1/2 c sugar with berries and just a little less sugar for the crust.

I made 1 1/2 times the dough as suggested by others, but otherwise followed the recipe and this was fabulous! The crust was the perfect texture as was the filling. It is rather sweet, so if you like yours more tart I would reduce the sugar a little. I will definitely make this again, and try the topping with other fruits, too.

This recipe was great.

This is soooo good! As per other suggestions I doubled the topping (though ended up not quite using it all) and transfered it into an 8x8 pan since I don't have an iron skillet. I also added cinnamon to the topping, and it was fabulous! I took it to a church potluck and I had two people tell me how delicious it was and then ask me if I knew who made it. One of the women said that everyone was asking her if she knew who made it and her reply was "Just because I am coming back to take the last 2 pieces doesn't mean I know who made it." It was a big hit for sure.

This is a great recipe. Something about cooking in a cast iron skillet. It turned out great! It looked good too. Just stir enough to incorporate the flour. So beautiful and taste delicious. I wanted to take a picture, but had guest over. Thank you Amanda

Excellent! I sprinkled sugar and cinnamon over the top before I cooked it. SO GOOD with bluebell vanilla... YUM!

I halved the berry portion of the recipe in order to make sure there was enough topping. Also, instead of all regular sugar I had to use some brown sugar because I ran out of regular sugar. It still turned out great in spite of (or perhaps because of) this change. I also forgot to bring the filling to a boil (I just put it in the oven in a pyrex dish rather than the cast iron pan) and I used frozen berries. This is my new favorite cobbler recipe!

Oh my...very good. After reading other reviews I doubled the dough and added cinnamon. It was so easy and really very good.

This became my new favorite dessert. It is best when made with fresh farmer's market blackberries and served with vanilla bean ice cream. Yummy!

Oh, so good! I used a 2 QT oven proof saucepan to cook the berries on the stovetop then bake the cobbler in. Worked great! The amount of dough was just right. I added a bit of cinnamon to the dough. Thanks for sharing!

Simple and yummy! I used 1/2 c. white whole wheat flour, only 1/4 c. sugar in the batter, and scant 1/2 c. honey in the berries in lieu of sugar. Next time I would try 1/3 c. honey. No need for the foil lined baking sheet with my cast iron skillet.

Five stars all the way! I really like the fact you make a pie "filling" before adding the topping. I served a couple of these (one blackberry and one blueberry) at a wedding reception. It was devoured before the homemade pies that were served! I had people requesting the recipe. This is definitely on my keeper list. Can't wait to make it again. Thank you for sharing!

Made this the other night with berries that I had in the freezer. After reading many reviews I did double the "crust" recipe, added cinnamon to that and did cut the sugar. By far the best cobbler I have ever had and the best dessert I have ever made. I baked in a 13X9 glass dish. Thank you for such a great recipe and to all for your reviews.

Excellent just the way it is! Will be making this again!

I doubled the topping ingredients as other reviews suggested, and boy am I glad I did. Any less and it would not have covered the whole thing. It was tasty, but I gave it 4 stars because for me it was too sugary. As a Texas girl, I adore blackberry cobbler, and I will try this again but with 25% less sugar all around. It did make a nice gooey filling and the dough part was not too heavy or crumbly...YAY!

this is the best blackberry cobbler ever!

Made this for my Christmas dessert and served with vanilla ice cream. YUM! This was very,very good. Everyone loved it. I will be making this again, maybe changing the fruit next time to try it something different. Thanks for submitting this wonderful recipe!

Fantastic! I cut the recipe in half and made it in two ramekins for my husband and I and it was perfect. Great individual serving sizes! We picked tons of blackberries but I prefer fresh out of the oven cobbler and this recipe is easy enough to throw together on short notice. I also followed the advice of previous reviewers and cut the sugar and added some cinnamon and vanilla to the dough. Loved it!

Fantastic & SOOO EASY. Always thought making cobbler would be messy,Not at all. Used a pyrex dish instead of castiron. This is definitely a family favorite.

This is an excellent fruit cobbler recipe. I've made it with blueberries once and fresh peaches another time. My family and guests enjoyed it very much both times. For a 9 x 13 pan I doubled the amount of fresh peaches, but not the sauce. I'll definitely will use this recipe again for fruit cobbler.

Amazing! The biscuits came out perfect--crispy on top and not at all soggy. I made it with mixed berries and added a little cinnamon.

I made this at Christmas and it was great. I didn't have a cast iron skillet so I transferred everything to a casserole dish. I did decrease the sugar by 1/4 cup. Turned out great, got lots of compliments.

This was delicious! I added cinnamon to the topping as recommended by other reviewers and it was delicious! I have made this several times. The first time I added vanilla to the blackberries as recommended but I added too much and it was way too overpowering. I left it out after that, and it turned out perfect. I used frozen blackberries but I will try it soon with fresh blackberries. I made it in an 8 X 8 pan, rather than cast iron skillet and it was great! The best blackberry cobbler ever!

This is an excellent cobbler recipe. As suggested in other reviews, I added a little cinnamon to the berries and to the topping and used one and a half times the recipe for the topping. Having used thawed berries I added a bit more cornstarch. Make it, you will be glad you did! Thanks, AmandaLyneal.

This is an incredible recipe. The amount of sugar doesn't make it overly sweet, but it can be reduced a little according to personal preference. I added a little cinnamon to the berries and dough which added a nice dimension, but the recipe is perfect just the way it's written. I made it in a ten-inch cast iron skillet and it was the perfect size.

Great! very easy! i didnt hav a cast iron pan so i cook it in a pot on the stove and then transfered the filling into a 9x13in pan and placed the dough on there(i doubled the recipe)i also added cinnamon to the dough and filling. i added 2 tsp. vanilla to the dough. excellent! looked just like pix!

Made this with blackberries out of my yard! It was wonderful! I didnt use the foil lined sheet, I put in baking dish. Perfect!

This is waaaay too sweet. My husband, who is a major sweetie, wouldn't even eat it. I followed the rec from a couple others who said it needed more dough. Didn't help. The berry mixture was so disgustingly sweet and the bread didn't have too interesting of a texture/flavor. Definitely do NOT recommend this recipe.

Absolutely outstanding! The only change I made to the ingredients was to add 1/4 tsp of cinnamon to each the dough and fruit batters, respectively. I brought the fruit batter to a boil on the stove and then poured into a prepared 9x9 pyrex pan, topping with the dough. This worked perfectly baking for 20 minutes. Topped this off with homemade vanilla ice cream. This is truly a delight for the tastebuds. Thanks so much.