Blackberry Cobbler Seattle Style

Blackberry Cobbler

Another day and another bowl of blackberries to use up. This time I chose to make Blackberry Cobbler. I’m in Seattle, one of this country’s most beautiful and diverse cities. There are a million things to do. Yet somehow I find myself roaming the side streets of the Lake Washington neighborhood where I am staying searching for blackberries EVERYDAY!

Not that Blackberry Cobbler isn’t a fine way to pass an afternoon. It brings me pleasure at all three stages. I enjoy picking the berries, I find the baking of the Blackberry Cobbler satisfying, and of course, I love sitting down and eating this summertime classic with a big scoop of vanilla ice cream.

Blackberry Cobbler

There are many versions of Cobblers (not to mention Crumbles, Bettys, Crisps and even Pandowdys). The differences between these summertime desserts are widely discussed (sometimes even argued). To me the differences are irrelevant. So I’m going to call this version a Cobbler. Though I’ll admit it’s the most casual of Cobblers – maybe even closer to a Crumble. It’s much easier to put together than the biscuit styles I’ve made at home. And that’s the point. I’m not at home and I want to save some time for other endeavors. This simple six-ingredient recipe lets me make the most of Seattle’s seasonal backyard berries while hardly lifting a finger.

Still, as much as I enjoy Blackberry Cobbler I promise that today I’m going to get out into the city and do something exciting. Maybe I’ll visit the Space Needle or Pike Place Market. I’d love to take a long walk along the lake. Whatever I decide to do I’m sure I’ll enjoy it. And I’ll get to it real soon. Just as soon as I nab a few more blackberries from down the street. GREG

Blackberry Cobbler

Simple Blackberry Cobbler 

Print This Recipe Total time Yield 4–6Source Southern LivingPublished
Blackberry Cobbler


  • 6 cup fresh blackberries
  • 1 tablespoon freshly squeezed lemon juice
  • 1 large egg
  • 1 cup sugar
  • 1 cup all-purpose flour
  • ½ cup melted butter
  • ice cream (optional)


Preheat oven to 375°. Place blackberries in a lightly greased 8‑inch square baking dish; sprinkle with lemon juice. Stir together egg, sugar, and flour in a medium bowl until mixture resembles coarse meal. Sprinkle over fruit. Drizzle melted butter over topping. Bake at 375° for 35 minutes or until lightly browned and bubbly. Let stand 10 minutes. Serve warm with ice cream, if desired.