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Blackberry Cobbler from Barrington Inn

by in Apr 1992
Blackberry Cobbler from Barrington Inn
1 vote, 5.00 avg. rating (89% score)
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Yield: Serves 6-8

From the Barrington Inn, Block Island, Rhode Island.

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Blackberry Cobbler
Photo/Art by Aimee Seavey


  • 1 quart (4 cups) fresh or frozen blackberries
  • 1/2 cup water
  • 1-1/2 to 2 cups sugar, divided
  • 1 teaspoon lemon juice
  • 1/4 cup butter or margarine
  • 1 cup self-rising flour (substitution: 1 cup all-purpose flour plus 2 teaspoons baking powder and a dash of salt)
  • 1 cup milk
  • 1/2 teaspoon ground cinnamon


Preheat oven to 350 degrees F. In a large saucepan combine berries, water, and 1/2 to 1 cup sugar, depending upon desired sweetness. Cook until mixture is hot and sugar is dissolved. Remove from heat and add lemon juice.

Melt butter in a 2-quart baking pan. Combine 1 cup sugar and the flour in a medium mixing bowl. Stir in the milk. Add cinnamon. Pour batter over melted butter in the pan, do not stir. Spoon berries over the batter, but do not stir; batter will rise to the top to form a crust. Bake for 40 to 45 minutes. Serve with whipped cream.
Updated Monday, April 5th, 2010

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One Response to Blackberry Cobbler from Barrington Inn

  1. Richard B Jones July 6, 2015 at 5:45 pm #

    This recipe is so easy and is the greatest thing you ever tasted. I’ve been making this for almost 25 years after finding it in Yankee Magazine in the early 90’s I believe. Friends and family always rave! Try it out

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