Blackberry Cobbler

Alice ZHU



1 cup butter or margarine, divided

1 cup sugar

1 cup water

1 1/2 cups self-rising flour (If self-rising flour is not available, use 1-1/2 cups all-purpose flour plus 1/4 teaspoon salt and 2-1/4 teaspoons baking powder.)

1/3 cup milk, room temperature

2 cups fresh or frozen blackberries

1/2 teaspoon ground cinnamon

2 tablespoons sugar



  1. In a 10-in. round or oval baking dish, melt 1/2 cup butter; set aside.
  2. In a saucepan, heat sugar and water until sugar melts; set aside.
  3. Place flour in a mixing bowl; cut in remaining butter until fine crumbs form. Add milk, stirring with a fork until dough leaves sides of bowl.
  4. Turn out onto a floured surface; knead three or four times.
  5. Roll out to an 11-in. x 9-in. rectangle 1/4 in. thick. Spread berries over dough; sprinkle with cinnamon.
  6. Roll up, jelly-roll style.
  7. Cut into 1/4-in. thick slices.
  8. Carefully lay slices in baking dish over butter. Pour sugar syrup around slices (syrup will be absorbed).
  9. Bake at 350 degrees F for 45 minutes. Sprinkle sugar over top and bake 15 minutes more.
  10. Serve warm or cold.