by David Duncan

Created on: July 09, 2009   Last Updated: July 10, 2009

Fruit cobblers and crisps are favorites in our family. Every holiday you are sure to find some type of these desserts on the table, whether it is peach cobbler, apple crisp, or a mixture of fruit. This blackberry cobbler recipe was handed down by a fellow Chef and friend. When he first showed me how to make it, I was a bit surprised that it involved a box cake mix (yellow). You see, my grandmother and mother made their cobblers and crisps from scratch, using traditional ingredients like brown sugar, flour, oatmeal, and butter, and handed down their way of making them. However, once I tasted this blackberry cobbler, I was hooked. This dessert bubbles up with a sweet, brown crust that compliments the tartness of blackberries. One of the great things about this recipe is that makes a great dessert with a number of other berries or fruits, mixed or single, such as blueberries, raspberries, strawberries, peaches, pears, or apples.

1. One pound of yellow cake mix

2. Eight ounces of melted butter

3. Two pounds of fresh blackberries

4. One cup of sugar

5. Two teaspoons of cinnamon

Pre-heat oven to 325 degrees. A two-quart casserole dish works well for this recipe. I like to use soft butter to grease the dish, but any non-stick spray will work as well. Mix blackberries, sugar, and cinnamon. Spread the blackberries evenly throughout the dish. Top blackberries with cake mix. Pour melted butter over cake mix, being sure to completely cover it. The butter helps to caramelize the sugar in the cake mix and gives an even browning across the mix. Uncovered spots in the cake mix will not properly crust. Bake for thirty minutes. Some great sides for this recipe are Vanilla or Cinnamon flavored ice cream. Though I enjoy all the cobbler and crisp recipes handed down to me from my family, I truly enjoy how easy it is to make this tasty blackberry cobbler.

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