Cobble together this recipe; it’s berry good

This past week, Joey spent several days in Kansas City for the Kansas Press Associ­ation convention.

While he had a great time, he was pretty exhausted by the time he got home—especially when you pair the long drive, the hours sitting in meetings and the fact that we immediately attended a birthday party for a good friend right after he pulled into town.

When we finally got back home and he had a chance to sleep in his own bed for the first time in several nights, he said, “The only way I’m getting up tomorrow is if someone comes into this house and cooks me breakfast.”

He didn’t really mean me, but I figured a long weekend warranted a nice breakfast, so I took him up on it and woke him up with this week’s recipe for blackberry cobbler. He didn’t seem disappointed about having to get out of bed for it, and it was delicious with a nice cup of coffee.

This comes from the blog “Add a Pinch.” You can find it at I’m including my biscuit dough recipe (from the website, which is no longer available online) rather than theirs, because it has a lot fewer ingredients, and it’s my tried and tested one. You can also make this with a can of refrigerated biscuits if you don’t want to make some from scratch.

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Blackberry Cobbler



2 cups all-purpose flour

3 teaspoons baking powder

1 teaspoon salt

3/4 cups milk

1/4 cup shortening


1/4 to 1/2 cup blackberry preserves

1/2 to 1 cup fresh or frozen blackberries


3 tablespoons melted butter

1 tablespoon sugar


Preheat the oven to 450 degrees.

Add the biscuit ingredients to a mixing bowl and cut in the shortening until the dough comes together.

Dump it out on a floured surface and knead the dough until it’s fully combined.

Roll out into about a 1/4 to 1/2 inch thick rectangle.

Spoon out the preserves onto the biscuit dough and spread it out, covering the whole surface.

Evenly distribute the blackberries over top of the preserves (if you’re using frozen berries, thaw them first).

Roll up the dough from the long side. Pinch the loose edge to seal it a bit.

Slice the roll into 2-inch slices and place them sliced side up into a buttered cast iron skillet (my skillet is pretty big, and I didn’t have enough slices to fill it, so I just crowded them all on once side, and it worked great).

Pour the melted butter over top of the slices and sprinkle with sugar.

Bake for 12-14 minutes or until the biscuits are nicely browned.

Serve warm.

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This cobbler would also pair well with some vanilla ice cream, and I think you could substitute any soft fruit you like for blackberries if they’re not your scene.

I will have to try this again as berries come into season this summer. Trust me; it’s worth getting out of bed for.Lindsey Young is managing editor of The Clarion, the Kansas Publishing Ventures newspaper in Andale. She can be reached at

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