# Old Timey Blackberry Cobbler

A traditional Appalachian blackberry cobbler with a flaky lard-based crust.

- Total time: 45 min
- Cuisine: American
- Category: Dessert
- Language: en

## Ingredients

- 1 pound frozen blackberries
- 1 cup sugar
- 1 cup granulated monk fruit sweetener
- 1 tsp corn starch
- 2 tbsp unsalted butter
- 1.5 cups all-purpose flour
- 0.25 tsp salt
- 0.25 cup lard
- 2 tbsp cold cubed butter
- 6 tsp ice water
- 1 egg yolk
- granulated sugar for sprinkling

## Instructions

1. Add a pound of frozen blackberries, a cup of sugar (or monk fruit sweetener), about a teaspoon of cornstarch, and two tablespoons of unsalted butter to a pan.
2. Cook and stir the berry mixture over medium heat until thawed, simmering, and slightly thickened.
3. Remove the berry mixture from the heat and pour it into a 9x13 buttered baking dish, then set aside.
4. Preheat your oven to 375°F.
5. In a bowl, combine 1.5 cups of all-purpose flour and about a quarter teaspoon of salt.
6. Add a quarter cup of lard and two tablespoons of cold cubed butter to the flour mixture.
7. Use a pastry cutter to cut the lard and butter into the flour until it forms pea-sized pieces and has a shaggy texture.
8. Gradually add ice water, starting with about three teaspoons, and mix until the dough comes together and can form a ball (approximately six teaspoons total).
9. Take small pieces of the dough and flatten them out with your hands or fingers until as flat as possible.
10. Lay the flattened dough pieces directly on top of the blackberry mixture in the baking dish.
11. Mix one egg yolk with a little water.
12. Brush the egg yolk mixture on top of the crust.
13. Sprinkle the top of the crust with a little granulated sugar.
14. Bake in the preheated oven for about 30 to 45 minutes.
15. Allow the cobbler to cool slightly before serving to avoid burning your tongue.

## Equipment

- 9x13 buttered baking dish
- pastry cutter
- parchment paper

## Tips

- Use lard in the crust for a flaky texture, as it was traditionally done.
- Do not overmix the crust dough; leave pea-sized pieces of fat.
- Flatten out pieces of dough with your hands instead of rolling for an old-fashioned method.

## Source

- Original video: https://www.facebook.com/reel/1673251780355000
- Recipe page: https://www.cliprecipe.com/recipe/ee3a17d4-703c-45e9-9821-2b0bdfafb254
- Extracted: 2026-05-08

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt