Recipe: Blackberry Mesquite Cobbler


My Grandmother made the most amazing blackberry cobbler I’ve ever had. This is not her cobbler, but it is also amazing.

We made the crust out of a mixture of mesquite flour and chopped pecans. The blackberries we picked with our friends next to the forest by our home, right here in Bryan, Texas.


  • 1.5 cups mesquite flour
  • 1.5 cups chopped pecans
  • 1 stick soft butter
  • 2 – 3 cups blackberries



In a food processor, chop up the amount of pecans to be used. Next, bring your oven to 400 degrees. Combine the chopped pecans with the mesquite flour and butter; form it into a dough the resembles a graham cracker crust. Press 2/3 of the dough into the bottom of a greased pie plate. Next, fill the remainder with fresh or frozen blackberries! Carefully roll out the remainder of the dough between two pieces of wax paper. Cut this into strips and lay them “decoratively” across the top of the cobbler.





Bake in the oven at 400 degrees for 30 minutes, or until the edges start to darken. The blackberries should be bubbling.


This dish is best fresh, of course, but it does go well with yogurt (or ice cream?!) or even for breakfast with almond or hackberry milk! There’s no added sugar, and all the ingredients are extremely healthy, so while this is obviously a dessert, there’s no reason not to indulge and enjoy it!



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