Blackberry Pear Cobbler

It’s almost time for fresh blackberries and I wanted to use a bag of frozen blackberries before the farm markets open.  I needed 4 cups of fruit and only had 2-1/2 cups in the bag of berries, so I used a can of drained pear slices, which made the measurement exactly right.  Fresh blackberries can also be used but if you are substituting fresh pears, saute them first in a little butter until fork tender so they will be done within the 30-minute baking time.



  • ¾ cup granulated sugar
  • 1 Tblsp. cornstarch
  • 1 cup boiling water
  • 15 oz. can sliced pears in juice, drained (about 1-½ cups)
  • 12 oz. bag of frozen blackberries, thawed, with juice – about 2-½ cups
  • 1 Tblsp. butter
  • ¼ tsp. nutmeg
  • ¼ tsp. ground ginger


  • 1 cup all-purpose flour
  • 1 Tblsp. granulated sugar
  • 1-½ tsp. baking powder
  • ½ tsp. salt
  • ¼ cup shortening
  • ½ cup milk

Preheat oven to 400 degrees F
Have a 9×9 inch baking pan/dish at hand

To make filling:
Drain the pears – I like to save the juice in a jar in the freezer to substitute for a cup of cold water when making Jello.  A mixture of different juices makes it really flavorful.

Cut the pear slices in half.  Set aside.

In a medium saucepan, cook the sugar, cornstarch and boiling water over medium heat until mixture begins to boil; continue stirring and cooking for another minute.  Remove from heat and add blackberries and pears.  Stir in butter and spices and pour into a 9×9 baking pan/dish.  Set aside.

To make topping:
In a medium bowl, combine the flour, sugar, baking powder and salt.  Cut in the shortening with your fingertips.  Stir in the milk to make a soft dough.

Drop the soft dough by spoonful onto the hot filling.

Bake @ 400 degrees F for 30 minutes.  Place pan on a wire rack to cool.

Good warm or at room temperature.  Delicious plain or with a scoop of vanilla ice cream. 

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Lillian Applegate Westfelt was a mother of 4, grandmother of 6, and great-grandmother of 3. She was an 86-year-old widow living in a nice little bungalow with her oldest daughter and a beagle-dachsund named Addie. She passed away in November, 2018.

4 thoughts on “Blackberry Pear Cobbler”

  1. Oh my gosh, you post these wonderful recipes and pictures to match and then I want whatever it is right that minute! I just finished eating all the blackberries a couple of days ago, so will have to buy more and try this recipe.

  2. Hi Lillian! Glad you found your way to my new blog. Is there a problem on WP with storage space on a blog becoming full? You can pay then to blog but I won’t do that. I am too cheap…lol.

    Isn’t it funny that our berry season do not run the same here. Maybe the climate differences? We get blackberries in late August and September. Blackberries mean the summer is going to end. We will have blueberry season starting soon. Then late July and August is raspberry season. Right now it is full up strawberry season in Holland. At any rate, this sounds so yummy!

    Hugs from Holland ~

    1. WordPress allows 3 gigabytes of file storage free – I don’t know how that compares to other blog sites. I have been posting pretty regularly for 5 years without coming close to running out of space.

      I’ll bet the berries are especially delicious in Holland. Everything you photograph seems to be so lush. Lillian

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