Old-Fashioned Blackberry Cobbler just like mom used to make!
Blackberry cobbler brings back some warm and cozy memories of days gone by. This was my father’s favorite dessert and is fondly remembered by everyone in our family. I’ve tweaked mom’s recipe over the years and am thrilled with this version as it’s the best ever!
Why does this old-fashioned blackberry cobbler look more like pie?
This kind of old-fashioned blackberry cobbler is very much like a deep dish pie with extra juice. Most cobbler recipes have a drop biscuit topping over syrupy, soupy fruit. Back in the day, cobblers were often made with a flaky crust layered, or floating, between scoops of juicy fruits. A similar approach is used in making a pandowdy. The crust on a pandowdy is cooked on top then pushed down into the juices while it bakes, to make the most of the juices. What makes this recipe special is that the delicious middle layer of pastry is pre-baked to a crispy golden brown, and so does not get soggy.
Here is how to prepare it:
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