Blackberries are one of our most dependable fruits here at Happy Acres. Regardless of the weather they can be relied on to supply us with plenty of juicy, plump and sweet berries. Even though the season this year for fresh ones has long passed, we have plenty in the freezer. And without a doubt, this is one of my favorite things to do with them.
Blackberry Cobbler
Don’t tell anyone, but I got this recipe from my wife. And she got it from a well-worn 1976 Mennonite recipe book of hers called More-with-Less Cookbook, compiled by Doris Longacre. In the 1970s the world was experiencing a crisis in food production and reserves that is scarily similar to situations we have seen in the past few years. Mennonite communities across North America responded with a drive to examine their own food consumption habits, and resolved to eat and spend less. From that effort also came the idea to compile a cookbook, and thousands of recipes were submitted from around the world.
a much-used cookbook
This recipe is a classic example of a dessert that’s just right for a lightened up diet and lifestyle. It’s not too sweet, and not too doughy. It also works well with other fruits, especially cherries. Noticeably absent are any added fats, and in this recipe they aren’t even missed. Of course a little dab of whipped cream or non-dairy topping can always be added for company or special occasions!
blackberry cobbler
I call this the ‘half a cup’ recipe, because that’s how much you use of the first three ingredients. As a result, it’s easy to remember the ingredients even without digging out the recipe.
Blackberry Cobbler 
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adapted from a recipe in More-with-Less Cookbook
1/2 cup flour (whole wheat or unbleached)
1/2 cup sugar
1/2 cup almond milk (or skim milk, or soy milk)
1 tsp vanilla extract (optional)
1 tsp baking powder
1/4 tsp salt
2 cups blackberries (fresh, canned or thawed frozen berries)
1. Preheat oven to 350°F.
2. Combine flour, sugar, milk, vanilla, baking powder and salt in mixing bowl. Pour into greased 9×9 inch square baking dish (or 8 inch round dish).
3. Add blackberries to dish, bake for 40-45 minutes.
Servings: 4
Nutrition Facts
Nutrition (per serving): 161 calories, 7 calories from fat, <1g total fat, 0mg cholesterol, 288.4mg sodium, 153.8mg potassium, 37.9g carbohydrates, 4.8g fiber, 28.7g sugar, 2.2g protein, 147.7mg calcium, <1g saturated fat.
Yum! Thanks for the delicious looking recipe. I have been looking for a “less sugar” recipe that lets the berries speak for themselves. My Serviceberry tree produced this year too and I planned on using the ones in the freezer for muffins. This recipe might work too.
I’ve never tried serviceberries, though I’m familiar with the plant. We’ve used it for blueberries also. It’s a versatile recipe!
Dave, it’s the first year they produced enough to pick. So cooking them will be an experiment.
What a beautiful cobbler. I wish I had fruit in the freezer to use. Last year I had lots of strawberries and rhubarb. This year the strawberry crop wasn’t so good. I don’t think it will be good next year either sadly.