Sour Mash Blackberry Cobbler Recipe

Name: Sour Mash Blackberry Cobbler
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups blackberries; 2 tablespoons all-purpose flour; 2 tablespoons ground cinnamon; 1 1/4 cups sugar; 1/2 cup sour mash bourbon whiskey; 1 1/2 cups all-purpose flour; 1 tablespoon baking powder; Salt; 1 1/2 stick butter; 1/3 cup sugar; 1 egg; 1/2 cup heavy cream; 1 teaspoon vanilla extract

Servings: persons

8 cups blackberries
2 tablespoons all-purpose flour
2 tablespoons ground cinnamon
1 1/4 cups sugar
1/2 cup sour mash bourbon whiskey
1 1/2 cups all-purpose flour
1 tablespoon baking powder
Salt
1 1/2 stick butter
1/3 cup sugar
1 egg
1/2 cup heavy cream
1 teaspoon vanilla extract

1
Preheat oven 350 degrees F.
2
Combine the blackberries, flour, cinnamon, sugar and burbon in pot and heat over low heat.
3
Allow the sugar to dissolve and the syrup to form.
4
Over medium heat, bring the mixture to a boil.
5
Then reduce the heat and allow it to cook until tender.
6
Remove the mixture and set aside and keep warm.
7
Mix all batter ingredients together in a large mixing bowl.
8
Pour batter over berries and return to the center of the oven and bake for 1 hour or until brown on top.

965

kcal

Calories

Fat

129

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 cups blackberries, 2 tablespoons all-purpose flour, 2 tablespoons ground cinnamon, 1 1/4 cups sugar, and more.

Yes, Sour Mash Blackberry Cobbler falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sour Mash Blackberry Cobbler

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