The Best and Easiest and Berry Cobbler Dessert

This fruit cobbler recipe is my favorites for a few reasons. For one, you can put this together in less than 15 minutes. Self-rising flour eliminates using baking powder. Or, you can use all-purpose flour. Your choice. This cobbler is incredibly good, and it’s a perfect recipe to make when you have unexpected company, too. I love the crunch and caramelized edges that comes from sprinkling sugar before baking, and a bit during the mid-bake process. You can use any kind of berry that you prefer, and frozen would work find, too. Serve this with plenty of fresh whipped cream or vanilla ice cream.

18 years ago, we bought some Olallieberry cuttings when we were in Cambria, CA. I realize that this is a berry that isn’t familiar to many people. “Olallies” are indigenous to the Pacific Northwest. Think of them as tasting between a cross of raspberries and blackberries. Our brambles have done so well, that my freezer is full of frozen berries. We are happy to give them to any takers, as well.

Each year, I bake at least one Olallieberry Pie when my husband presents a bowl full of freshly picked berries. I’ve made Olallieberry Dutch Babies, Pancakes to name a few. Yesterday, I was presented with another bowl of freshly picked olallieberries. I realized that I hadn’t made the “Blackberry Cobbler” recipe that I posted many years ago. It sure needed new photos! I had just purchased a bag of King Arthur Flour Self-Rising flour, so this was perfect timing.

The ingredients are simple: self-rising flour (if using all-purpose flour, add baking powder), sugar, melted butter and milk. Grease a baking dish with either flour or baking spray.

Wash your berries (frozen work fine, too), and pat them dry.  Whisk the sugar and flour together, add the milk and melted butter.

Pour the batter into the prepared baking dish. The oven should be preheated to 350F.

Evenly sprinkle the berries over the batter. Evenly spread about 1/4 cup sugar over the batter– this will create the caramel effect that makes this cobbler so good! Depending on your oven, it’ll take between 50-60 minutes to bake.

About ten minutes before the cobbler is finished, sprinkle 1-2 tablespoons more sugar evenly over the cobbler.

I tested the “cake” part of the cobbler at 50 minutes, and the toothpick came out clean. I set it on a cooling rack.

The hardest part is smelling the aroma of the cobbler, but having to wait for the berries to cool down enough so I won’t burn my tongue!

30 minutes later, it was time! Look at that golden, caramelized edge!

One more peek. I see berries!

I love how Olallieberries turn from a dark purplish-black to ruby red berries, once they are cooked. So pretty!

TASTING NOTES: The berries were still a bit hot, but a scoop of vanilla ice cream will solve that dilemma. I took my first bite. (Closes eyes.) Olallieberries are slightly tart, unless they are macerated with sugar. The sweetness of the batter and the caramelized edges balanced out the tartness perfectly. I loved the crispy edges and the crunch of the sugar. Know what? I think I have a new favorite recipe for summer berries. This dessert is so easy to make– I promise it’ll take about 15 minutes. I am tempted to try this with other summer fruits, like apricots, peaches or pitted cherries.

This recipe was originally posted in 2011 was “Blackberry Cobbler”. It has been updated with new photos, but the recipe stayed the same– except you can switch around the type of summer berries that you prefer.