Blackberry-Blueberry Cobbler

Saturday I remembered I had fresh blackberries in the freezer that we got last summer. When I saw this recipe on the back cover of a Paula Deen Magazine, I quickly got the blackberries out and proceeded to make it. The recipe is from a Diner in Sevierville, TN and is called Black & Blue Southern Style Cobbler. We devoured it with Blue Bell Homemade Vanilla on top.

5 cups blackberries

5 cups blueberries

3/4 cup sugar

1/4 cup Hillside Winery’s Black & Blue Wine

1/2 cup water

1 stick butter (1/2 cup)


1 cup sugar

1 cup self-rising flour

1 cup whole milk

Preheat oven to 350.

In a large pot, combine fruit, sugar,wine and water. Bring to a low boil, stirring often to keep the fruit from sticking. Meanwhile, mix sugar and flour in a bowl. Add milk, stirring as you add until batter is well mixed. Set aside.

Once the fruit mixture is hot, melt the stick of butter in the preheated oven in a 9×9 pan. Once butter is melted, pour fruit into the pan and stir to mix together.

Pour batter (crust) evenly over fruit and return to oven. Bake at 350 until crust is a golden brown. About 45 minutes. Top with ice cream or whipped cream.

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