The Blacker the Berry, the Sweeter the Cobbler

A Double-Crusted Southern Blackberry Cobbler with Frozen Blackberries

Back in the day, for many Black folks in the South, berry picking was done by women and children in between cotton picking and other crop harvesting. Blackberries were not only used for cobblers but also for dumplings, wine, and preserves. Beyond culinary uses, blackberries also served medicinal purposes.

Crafting a Timeless Recipe: Double-Crusted Blackberry Cobbler

I was raised on old-school cobblers filled with fruit, like peaches or blackberries, and topped with pastry dough. Unlike the cake-like or biscuit-like toppings that resemble cobblestone streets, our cobblers always featured a golden, buttery, flaky pie crust.

Most of the time, they boasted a double crust, with layers both beneath and above the filling. This style, reminiscent of a pie but with a more rustic, homey appearance, allowed the bottom layer to absorb fruit juices during baking, melding into a softer, more integrated part of the dish.

My personal favorite technique, especially for peach cobbler, involves laying strips of dough at the bottom of the dish and then draping a second sheet of dough over the filling.

Celebrating Tradition: Blackberries and Independence Day

This blackberry cobbler recipe holds a special place in our kitchen, reserved for summer get togethers and holidays such as the 4th of July or Thanksgiving. Inspired by Kevin Bludso's Mama's Blackberry Cobbler recipe, (which also features a double crust with a lattice topping), this dish embodies everything we love about Southern desserts.

For more Southern and soul food recipes visit cookswithsoul.com.

Blackberry Cobbler Recipe

Serves: 4

Prep Time: 45 minutes (including rest time)

Cook Time: 1 hour

Total: 1 hour 45 minutes

Tools

• Mixing Bowl

• Silicone Spatula or Wooden Spoon

• 8x8 Baking Dish

• Rolling Pin

• Pastry Wheel or Pizza Cutter

• Pastry Brush