Black & Blue Berry Cobbler

My sister has black raspberries coming out her ears. She gave us some berries and I’m making this lovely dessert for supper tonight and maybe for a July 4th get-together!

Black & Blue Berry Cobbler

Raspberry filling
• 4 cups black raspberries
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 2 tablespoons flour
• 1/4 cup butter, cut in small pieces
• 1/2 teaspoon grated nutmeg

Preheat oven to 350 degrees. Butter bottom and sides of a 1-1/2 quart casserole dish. Add berries, sugars and flour. Gently toss to coat. Dot with butter and lightly dust with nutmeg. Bake 12-14 minutes or until bubbly.

• 1 1/2 cups flour
• 3 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup chilled butter
• 1/2 cup milk
• 1/2 teaspoon pure vanilla extract

While raspberry filling is baking, make dough. Place flour, sugar, baking powder and salt in the bowl of a food processor. Add chilled butter and blend. No food processor? No worries. Add ingredients to bowl and cut in butter with pastry blender or two forks.

Combine milk and vanilla separately, then add to bowl. Stir with a fork until a ball forms, then turn onto a floured pastry board and roll to quarter-inch thickness. Shape dough to fit the bake dish.

Remove raspberry filling from oven. Roll dough over the top of raspberry filling. Cut a few small slits in the dough (or create a design or pattern!). Sprinkle with sugar and nutmeg.

Bake for 35 minutes. Remove from oven when filling bubbles through slits and the crust is golden-brown. Serve warm with homemade vanilla ice cream for mouthwatering results … or any vanilla ice cream will do … or eat it plain.


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  • comment-avatar
    MAC June 30, 2011 (9:53 am)

    Or you coudl bring the surplus to work with you tomorrow and I would be happy to take them off your hands!!!

  • comment-avatar
    Becky June 30, 2011 (8:08 pm)

    I was going to say the same thing–I’d love to buy a bunch–I’m a crazy canner this year–more jam!!