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Apples, Apples, Everywhere!

The good news is that the apple harvest is beginning to diminish. Both the bad and good news is that it's going to take me a while longer to use them up. ๐Ÿ˜œ Harvest season is always like this. Everything planted is ready to be picked at the same time. It can become a challenge preserving food before it goes bad.


Yesterday I decided to try a new recipe. Because I have so many apples in addition to the blackberries that continue to produce, I decided to combine them and make an apple and blackberry cobbler. It turned out amazing!! I had a hard time finding a recipe so I ended up improvising and coming up with my own. Fortunately it worked.....๐Ÿ˜‰ Below I'm including the recipe I came up with so that you can try it too if you like. It's pretty simple and quick so don't stress about spending too much time. Let me know your thoughts. Happy Baking!



Apple and Blackberry Cobbler

  • 2 quart dish size

  • 2 double crust pie recipes ( I used 2 boxes of Pillsbury ready made rolled pie crust) I know,.....its cheating. ๐Ÿ™„

  • 2 cups granulated sugar plus, 1/2 cup of sugar separated

  • 4 tablespoons cornstarch

  • 2 cups boiling water

  • 4 cups fresh blackberries

  • 3 cups apples (peeled, cored, and sliced thin)

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon nutmeg

  • 1 tablespoon lemon juice

  • 1 large egg

  • granulated sugar for sprinkling on top of cobbler


Preheat oven to 400 degrees. Start by placing the pie crust in the bottom and upper sides of the pan. Set aside. Next, you will want to prepare your apples and your blackberries. Once your fruit is prepared and combined, stir them together in the 1/2 cup of sugar and the tablespoon of lemon juice. Set them aside while you combine stove top ingredients. In a medium saucepan combine the sugar, cornstarch, cinnamon, nutmeg, and the boiling water. Bring to a boil whisking occasionally. Boil for 5 minutes or until thickened. Remove from heat. Combine the hot saucepan filling with the berries and apples. Once it is well combined, place the fruit mixture into your prepared pan. Cut the remaining pie crust into strips and lattice the strips on top of the cobbler. Brush egg on top of the strips and then sprinkle with sugar, Bake at 400 degrees for 10 minutes then reduce heat to 350 degrees. Bake for an additional 45 to 55 minutes.



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