Blackberry Buckle
Every Southern Mamaw's "cobbler" recipe
Equipment
- 1 loaf pan, glass, 1.5 quart
- 1 pan, sauce, 3 quart, with lid
Ingredients
- 12 oz blackberries, fresh
- 4 oz butter, salted
- 120 g flour, wheat, all purpose
- 200 g sugar, white, granulated for the batter
- 50 g sugar, white, granulated for the berries
- 8 fl oz milk, whole
- 1 g salt, kosher
- 5 ml vanilla extract
Instructions
- Preheat oven to 350° F.
- You’re going to want to do this on a lined sheet pan. Unless you really dig cleaning.
- Place the stick of butter into a glass loaf pan, at least 1.5 quart capacity, and pop it in the oven to melt. (On the lined sheet pan.)4 oz butter, salted
- Ina medium saucepan, over high heat, add blackberries and the 50g of sugar. Cook until the blackberries break down a bit and it becomes hot, lumpy syrup with blackberries still mostly intact. Take off the the heat and reserve to the side.50 g sugar, white, granulated, 12 oz blackberries, fresh
- Sift your flour, sugar, salt, and baking powder into a mixing bowl.120 g flour, wheat, all purpose, 200 g sugar, white, granulated, 1 g salt, kosher
- When the butter is melted, pull it out of the oven.8 fl oz milk, whole, 5 ml vanilla extract
- Add your milk and vanilla to the sugar/flour mixture to make a loose batter.
- GENTLY add pour the batter into the overly buttered loaf pan.
- GENTLY spoon your berry goo along the center of the batter, end to end. You aren't obligated to use all the juice, but by all means, use all the berries with fair amount of the juice.
- Pop it in the oven for roughly 45 minutes.
- Let it rest for about 10 minutes and serve with a scoop of high quality vanilla ice cream on top. Top that with any of the juice you may have left over.
Video
Notes
Freakishly sweet, rich blackberries are in season right now and I need a decent Southern dessert to bring this home. Now, in the interest of full disclosure, this is one of those dishes from my youth, passed down from my Mamaw to my mother, except they called it blackberry cobbler. It is not a cobbler.
A cobbler’s defining characteristics are fruit goo covered with some kind of dough like a pie crust, dumpling, or even a batter. Basically, it’s a bottomless pie.
This recipe is technically a buckle which is typified by a loose batter over which fruit good is spooned. It is then baked and the batter expands, semi-encapsulating the fruit within its sweetened embrace.
My childhood was full of mistakes made in ignorance and many outright lies. Like I said, both Mamaw and Mom called this blackberry cobbler which was a mistake made in ignorance. Technically they were making dewberry buckle, but they had no idea. No big deal. It was merely a mistake. The recipe, on the other hand, was a lie. I mean, yes, it was my Mamaw’s. But upon research, it was pretty much every Southern Mamaw’s recipe.
Hell, even Paula Deen has a peach version of the same damned thing.
Now I could fancy the crap out of this, but I’d like to keep it simple and honest.
Nutrition
Serving: 6ozCalories: 399kcal
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