Southern blackberry cobbler (aka blackberry doobie)

Bellwether Vance
July 28, 2010 6:01PM (UTC)


For the blackberry broth:

  • 2 pints of fresh blackberries, about 2 ½ - 3 cups (I've never used frozen, but I imagine you could.)
  • Water to cover
  • ½ cup of sugar (or more, depending on the sweetness of the blackberries)
  • 2 tablespoons fresh lemon juice

For the dumplings:

  • 1 cup all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons sugar
  • 2 tablespoons cold butter, cut into small cubes
  • ½ cup buttermilk
  • 2 tablespoons brown sugar
  • A pint of good vanilla ice cream


For the blackberry broth:

  1. Place the berries in a medium saucepan and add enough water to cover the blackberries.
  2. Stir in the other ingredients. Simmer over medium heat for 15 minutes, tasting for sweetness/acidity along the way.
  3. Set aside to steep and cool slightly, about 15 minutes.
  4. Strain using a fine-mesh strainer, and return the strained juice to the saucepan. Heat to a low boil.

For the dumplings:

  1. Combine the dry ingredients.
  2. Cut in the butter with your fingers until it resembles a coarse meal. Add the buttermilk, kneading it into a ball.
  3. Turn the dough out onto a lightly floured surface and roll out to ¼-inch thickness. Cut into strips that measure (roughly) 1 ½ inches wide and 2 ½ inches long.
  4. Drop the dumplings, one at a time, into the bubbling broth.
  5. Once all of the dumplings are in, lower the heat slightly and let it simmer at a slow bubble for 10-12 minutes, stirring gently every few minutes.
  6. Remove from the heat and let it sit for at least 20 minutes to cool and thicken. Serve with a scoop of vanilla ice cream on top.

Bellwether Vance

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