Old-Fashioned Black Raspberry Cobbler Recipe

19-year-old Helena Muffly wrote exactly 100 years ago today: 

Sunday, July 12, 1914:  Went to Sunday school this afternoon. Besse and Curt were out this evening.

Black Raspberry Cobbler

Her middle-aged granddaughter’s comments 100 years later:

Grandma’s sister Besse and her husband Curt lived in nearby Watsontown, and probably came out to the farm on a pleasant summer evening. Did the family sit on the porch and chat about everything—and nothing?

I bet they ate some dessert while they chatted . . . probably something made with fresh fruit.

My black raspberries are ripe, so maybe they had something with black raspberries. . . maybe Black Raspberry Cobbler.

Black Raspberry Cobbler

1 quart (4cups) black raspberries

1/2 cup sugar

2 tablespoons flour

1 cup flour

1/2 teaspoon salt

1 1/4 teaspoon baking powder

1/4 cup shortening

1/2 cup milk

Preheat oven to 450° F. Combine sugar and 2 tablespoons flour, and mix with the raspberries. Put into a 2 quart dish. In a separate bowl combine 1 cup flour, salt, and baking powder. Cut in shortening with a pastry blender or two knives. Add all the milk at once, and stir with a fork until the dough clings together. Pat pieces the dough to 1/4 inch thickness and place on top of fruit mixture. When all of the dough is used, most of the top of the fruit will be covered, but there should be gaps here and there so the steam can escape. Bake for 15 minutes; reduce heat to 325 ° F and continue cooking until berries are hot and bubbly, and the crust is lightly browned. Serve warm.

30 thoughts on “Old-Fashioned Black Raspberry Cobbler Recipe

    1. So do I–though my gut feeling is that there’s still some pain in her heart, even if everything seems okay on the surface.

      It’s been about a month and a half. The infant died on May 23.

    1. Wow, this post was published a little after midnight my time–and by the time I’d gotten up this morning, you’d already made the recipe. I’m still a bit in awe that you read this blog–yet live in New Zealand.

      I’m glad you liked it. I bet that it would be good with blueberries. I always think that black raspberries have a lot of small seeds–that wouldn’t be an issue with blueberries.

      1. This time thing is strange isn’t it! The cobbler was so good I was almost tempted to have it for breakfast. I resisted and ate my usual porridge.

  1. Berry cobbler is my husband’s number one favorite dessert–his mom made it so it has a lot of fond memories attached. I’ll give this one a try!

    1. It’s a good recipe–and easy to make. I really like berry cobblers, but I think that my very favorite cobbler is peach cobbler.

    1. So am I. It seems like Besse and Curt are getting back to their normal routines. Over the course of the diary they often came out to visit on Sunday (though more often in the afternoon than in the evening), but this is the first time Grandma’s mentioned a Sunday visit since the passing of their infant.

    1. I really like black raspberries, but never see them in stores–so a few years ago we planted some plants and have been enjoying them.

  2. Thanks for this. My grandmother always made “cobbler” but not with the cake stuff most people use. Just a crust on top. I asked her once what the difference was between a pie and a cobbler “The size of the pan” she said – but of course, only a top crust on the cobbler 🙂

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