Homemade Blackberry Cobbler II – Low Potassium Easy Recipes

As the summer breeze whispers through the kitchen window, carrying with it the sweet hum of a world in full bloom, I am struck by an irresistible urge to pay homage to one of nature’s petite yet powerful gifts — the blackberry. It’s Gobble here, your culinary confidant at Food and Meal, ready to embark on a delightful journey into the heart of comfort food with our Blackberry Cobbler II recipe.

There is an almost whimsical allure to blackberries — their deep purple hue sings of mystery, while their flavor holds the perfect symphony of tart and sweet. And when gathered in abundance, they beg to be celebrated in a dish that is as soulful as it is simple. This is not just about crafting a dessert; it’s about capturing the essence of summer and bottling it up under a golden, biscuit-like crust.

The blackberry cobbler is a tribute to slow afternoons, to barbecues that stretch into the evening, to laughter that rings louder amidst friends and family. It is a testament to memories that stain our fingers and hearts alike, much like the indelible juice of the berries themselves.

My reason for choosing this dish goes beyond the seasonal bounty. It reflects a longing for connection — to the earth, to each other, to the moments that make up our lives. There is a comforting constancy to scooping out portions of warm, fragrant cobbler, its steam carrying tales from kitchens of yesteryears, stories that grow richer with each telling.

In creating this Blackberry Cobbler II, I invite you to take pleasure in the tactile joy of rinsing each berry, feeling the batter between your fingers, and smelling the honest aroma of butter and fruit transforming together. It’s a culinary dance that anyone can join, regardless of skill level.

So don your apron with a heart full of anticipation and join me on this flavor-infused escapade. At Food and Meal, we are more than just a website; we are a community that savors every scoop and every bite. We celebrate dishes that speak to the heart and nourish the soul — dishes exactly like our Blackberry Cobbler II.

Blackberry Cobbler II Recipes

Blackberry Cobbler
A close-up of our irresistible blackberry cobbler. Who can resist this sweet temptation
Homemade Blackberry Cobbler Ii - Low Potassium Easy Recipes 1

Low Potassium Blackberry Cobbler II

Old-fashioned blackberry cobbler is similar to a deep-dish pie. The top is made by dropping a biscuit over the syrupy fruit. In the old days, blackberry cobbler was typically made with a flaky crust floating between scoops of the fruit. This method is similar to pandowdies, which have a baked-on top pastry that is pushed into the juices during baking.
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Course: Cake
Diet: Low Calorie
Keyword: blackberry, blackberry cobbler
CookingStyle: Baking
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4 servings
Calories: 633kcal
Author: Gobble The Cook
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  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • In a large bowl, mix the flour,1/2 cup sugar, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in 1/4 cup boiling water just until mixture is evenly moist.
  • In a separate bowl, dissolve the cornstarch in cold water. Mix in remaining 1 cup sugar, lemon juice, and blackberries. Transfer to a cast iron skillet, and bring to a boil, stirring frequently. Drop dough into the skillet by spoonful’s. Place skillet on the foil lined baking sheet.
  • Bake 25 minutes in the preheated oven, until dough is golden brown.



When making Blackberry Cobbler II, the pastry is the star ingredient. It is the perfect summer dessert. The berries are the star of this sweet dessert. It is easy to prepare. All you need is one cup of blackberries and one cup of whole milk. You'll need five to 10 minutes of simmering and stirring to prepare the fruit. The blackberries will float in the syrupy base. Then, add the butter and mix until the mixture is smooth.
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Serving: 4servings | Calories: 633kcal | Carbohydrates: 117g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 550mg | Potassium: 278mg | Fiber: 9g | Sugar: 82g | Vitamin A: 833IU | Vitamin C: 32mg | Calcium: 111mg | Iron: 3mg
© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

Alternative Method: Slow Cooker Blackberry Cobbler

Blackberry Cobbler
Freshly picked blackberries meet a golden, buttery crust. It’s the recipe for dessert happiness.

To craft a delightful slow cooker blackberry cobbler, begin by spraying the inside of your slow cooker with non-stick cooking spray to prevent sticking. In a large mixing bowl, toss blackberries with 1 cup of sugar until well coated, then transfer them to the bottom of the slow cooker. In another bowl, mix flour, baking powder, and salt, then stir in milk, melted butter, and vanilla extract to create a smooth batter. Pour the batter over the blackberries in the slow cooker, ensuring an even coverage, and sprinkle the remaining 1/2 cup of sugar on top for a slightly sweet, crispy crust. Cover the slow cooker and set it to the low-heat setting, letting the cobbler cook for approximately 2.5 hours, checking around the 2-hour mark. The cobbler is done when the top is golden and crispy, with the blackberry mixture bubbling underneath. Turn off the slow cooker and let the cobbler cool for 15-20 minutes before serving warm. Scoop a generous portion onto a plate and, if desired, top it with vanilla ice cream or a dollop of whipped cream for an extra touch of indulgence. Enjoy this flavorful and comforting dessert!

Tips for making Blackberry Cobbler

Blackberry Cobbler
A scoop of creamy vanilla ice cream on warm cobbler – the ultimate indulgence.

Cooking Tips

To begin with the berries, the heart of our cobbler, it’s essential to select the freshest blackberries—plump, deep in color, and bursting with juice. Treat these little gems with tender care, as if they’re precious stones set to dazzle within your dish. If you’re using frozen blackberries, allow them to thaw properly and drain any excess liquid to ensure your cobbler doesn’t become too soupy.

For the topping, opting for a homemade biscuit dough rather than store-bought will enhance the rustic charm and flavor of your cobbler. The secret to a light and fluffy biscuit is to handle the dough as little as possible to prevent gluten from developing, which could lead to a dense texture. Use cold butter and cut it into your dry ingredients until the mixture resembles coarse crumbs, then stir in your milk or cream with a gentle hand until just combined.

Adding a personal touch to the dough, such as a sprinkle of cinnamon or a zest of lemon, can elevate the final flavor profile of the cobbler significantly. It’s these small nuances that make the dessert feel like a true extension of oneself—a sweet reflection of individuality.

When assembling the cobbler, embrace the rustic nature of this dish. There’s no need for perfection here; dollop the biscuit dough over the blackberries in heaping spoonfuls, allowing pockets of fruit to peek through and bubble delightfully when baked.

While baking, keep a watchful eye on the oven. The transformation from a collection of simple ingredients to a golden-brown crown of deliciousness is one of the purest forms of culinary magic. When it’s done, the surface should be golden and crisp, the blackberries bubbling up around the edges in a rich, dark stew of their own making.

Lastly, serving the cobbler while it’s warm is key—not scalding hot, but warm enough to tenderly melt a scoop of vanilla ice cream or a dollop of whipped cream placed upon it. The contrast between the warm, tangy berries and the cool, creamy topping is nothing short of ethereal.

Serving Suggestions

Blackberry Cobbler
A scoop of creamy vanilla ice cream on warm cobbler – the ultimate indulgence.

To start with, a scoop of Daifuku could add a soft, sweet touch to your serving. The subtle sweetness of this Japanese mochi treat, typically filled with red bean paste, would be a delicate companion to the tangy intensity of the blackberries in the cobbler.

If you’re leaning towards a beverage, both Soy Milk and Almond Milk are excellent choices. Their mild flavors will not intrude on the cobbler’s taste, while their creamy textures provide a smooth mouthfeel that contrasts nicely with the crumbly top and juicy blackberries of the dessert.

For those looking to add a splash of warmth and richness, including a cup of Irish Coffee might be the perfect finishing touch. The deep, robust coffee combined with the mellowing effect of whiskey complements the vibrant fruit notes of the cobbler, making for a cozy and indulgent experience.

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Another dessert option to serve alongside our Blackberry Cobbler II is the Apple Galette. Its simple elegance and flaky pastry would approach the table with a whisper rather than a shout, allowing the cobbler to shine while still providing variety in fruit flavor and texture.

Lastly, if you’d like something refreshing to cleanse the palate after the sweet cobbler, consider QUICK PICKLES. Their crispness and slight acidity would refresh the taste buds, readying them for another indulgent forkful of beautiful blackberry cobbler.

FAQs (Frequently Asked Questions) about Blackberry Cobbler

Blackberry Cobbler
A sprig of fresh mint not only looks pretty but adds a hint of herbal delight.
  • Can I use other fruits in this cobbler recipe? While blackberries are the star, you can mix in other berries like raspberries or blueberries for a medley of flavors.
  • Can I make this cobbler in advance? Yes, you can prepare it ahead and reheat it before serving. It’s best when freshly baked.
  • How should I store leftovers? If you have any leftovers (which is rare), store them in an airtight container in the refrigerator. Reheat in the oven or microwave before enjoying.
  • Can I make a gluten-free version? Absolutely! You can substitute all-purpose flour with a gluten-free flour blend for a gluten-free cobbler.
  • What’s the difference between a cobbler and a crumble? Cobblers have a cake-like or biscuit-like topping, while crumbles have a streusel-like, crumbly topping. Both are delicious, but cobblers are often a bit more cakey.


As the last piece of our Blackberry Cobbler II cools on the windowsill, and the fading sunlight casts a lavender hue over the kitchen, it’s time to reflect on the journey we’ve embarked upon together. This isn’t just the end of a recipe; it’s the beginning of countless memories that will be cherished each time the sweet aroma of baked blackberries fills your home. Here at Food and Meal (foodandmeal.com), we’ve travelled through the pages of comfort food, turning each leaf with gentle hands and an appreciation for the seasons’ bounties.

We’ve mixed, we’ve baked, and most importantly, we’ve savored the marriage of simplicity and flavor that is our Blackberry Cobbler II. Like a well-loved melody, this dessert will no doubt become a repeat performance in your culinary repertoire, each iteration infused with your personal touch and the laughter of shared moments.

At Food and Meal, we not only offer recipes but invite you into a community where food is a bridge between hearts and cultures. The Blackberry Cobbler II has been one such bridge, connecting us through its tapestry of tart berries and soft, crumbling dough—a reminder that even the humblest ingredients can weave the most exquisite tales.

So, as we conclude this post, I extend my heartfelt gratitude for walking with me through this berry-laden path. May you carry the warmth of this cobbler in your thoughts and find comfort in the knowledge that whatever the season, the perfect recipe awaits you at foodandmeal.com.

Let’s raise our spoons in a toast to new beginnings, for every end is just another delicious opportunity to bake, share, and revel in the joys of cooking. Until our next gastronomic adventure, keep your ovens warm and your hearts warmer.

Media Photography at Food And Meal
Hi! I’m Paula from the Philippines, the passionate blogger and skilled photographer behind Gobble the Cook. I also spearhead the media photography for Food And Meal in Vietnam.
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