I started writing this post and ended up with a long collection of stories about my family and our blackberry picking habits (not to mention our blackberry eating habits). So if I ever want to get this recipe posted, I’d better just stick to the recipe! And as soon as I can pull together some pictures for a post full of stories about my family’s blackberry addiction, I’ll try to get that posted too. But for now…
J-Bear loves these cookies. He says that they are like blackberry cobbler in cookie form. I don’t know if that quite describes it, but they are delicious and easier to eat at a picnic or party than cobbler. I’ve had people tell me that they don’t even like blackberries (I’m not sure where I met such lunatics LOL), but they still like these cookies.
Here’s all you need:
- 1 quart blackberries – fresh or frozen
- 2 1/2 sticks butter
At least a couple of hours before you want to bake, set frozen berries out to thaw. Cut butter into chunks, 1 1/2 sticks to use in crust, 1 stick to use in topping (so keep them separate). I like to do this before I set it out to soften. It just seems easier to me to cut up cold butter. If it’s already soft I just make a big mess.
Preheat oven to 350. Grease a 9×13 glass baking dish with Crisco. I have used cooking spray, but it always sticks. I don’t recommend it.
- 3/4 cup powdered sugar
- 2 cups flour
- 1/4 tsp salt
Put these ingredients in your mixing bowl and add the 1 1/2 sticks softened butter. Mix ingredients with paddle attachment on low (or with a pastry blender) until it’s in crumbles. Press into the baking dish. Save your bowl, you can mix your topping in it later and save a dish. Bake 20 minutes, then allow to cool, not necessarily completely, but at least until you can touch it without burning yourself.
While you’re waiting for it to cool, mix together:
- 1/2 cup sugar (slightly heaping is ok if your berries are sour)
- 1 TBSP cornstarch
- pinch of salt
Add your thawed blackberries and stir well.
In the crust bowl you saved, combine:
- 1 cup sugar
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 cup flour
- 1/2 tsp vanilla
Add the 1 stick of butter you cut up earlier. Mix ingredients with paddle attachment on low (or with a pastry blender) until it’s in small pieces. Check your crust. Is it cool enough? Warm is fine, scorching hot is not! Spread the berries over the crust, then crumble the topping over the top. It will be lumpy and bumpy because of the berries. The crumbles will almost completely cover the berries. If you’ve been too heavy handed in spots, you can use a fork to gently shift things around, but don’t worry about making it perfect.
Bake at 350 for 40 minutes. You can choose to cut these warm or allow them to cool, there are pros and cons to each. If you cut them warm, go slowly and be careful. They’ll cut easier, but since they are soft, they’re easier to mess up. If you cut them cold, plan to use a little elbow grease. They’ll be harder to slice, but they’ll usually have prettier cleaner edges. I usually slice them warm, since J-Bear is often at my elbow waiting to eat the first one I mess up.
I hope you love these as much as we do!Here is a printable recipe card:
(please note: If “fit to page” is checked – recipe will print out on a full sheet of paper. To print a 4×6 card, be sure to uncheck that box.)
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