Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Blackberry-Raspberry Cobbler


Pastry Recipe
1 cup Butter, softened
1 8-ounce package Cream Cheese, softened
½ tsp Salt
2 cups Flour

4 cups Blackberries, fresh or frozen (thawed if frozen)
3 cups Frozen Raspberries, thawed and drained
½ cup Sugar
⅓ cup Brown Sugar
2 tsp Lemon Juice
1 Tbsp Orange Juice
¾ cup Flour
1 ½ tsp Cinnamon
1 egg
2 Tbsp milk


Pastry Recipe

By hand, or using a paddle attachment on an electric mixer, combine all ingredients to form a soft dough. Do not overmix.

Wrap the dough well and refrigerate 10-12 hours before using.

When ready to use, remove dough from refrigerator and allow it to sit at room temperature 10-15 minutes before using.



Preheat oven to 350

Lightly butter a 9×13 inch baking dish

Allow the prepared pastry to come to room temperature one hour before preparing the cobbler.

Divide dough into half. On a floured surface, roll out one half of the dough into a 9”x13” rectangle, 1/2-inch thick.

Place the dough in a 9”x13” Pyrex baking dish and bake10 minutes. Remove the par-cooked dough from the oven and allow it to cool.

Place the berries in a large mixing bowl and sprinkle them with sugar and citrus juices. Gently mix. Combine flour and cinnamon together. Sprinkle the berries with the flour mixture and gently fold in. Spread the berry mixture over the top of the par baked pastry.

On a floured surface roll out the remaining dough into a 9”x13”rectangle. Using a sharp knife cut 1/2-inch wide strips. Arrange the strips into a lattice design atop the berries.

Whisk together the egg and milk and using a pastry brush, egg wash the dough. Place the prepared cobbler on a sheet pan and bake for 35-40 minutes. Allow to cool for 20 minutes before serving.

Recent Recipes

Stewed Squid

In a 2 quart sauce pan, heat the oil over medium and sweat the garlic and the crushed red pepper…

Read more

Cinnamon Cream Syrup

This pairs perfectly with Sweet Potato Pancakes. It may be better than the pancakes themselves (and they’re great). But try this recipe on regular pancakes, waffles, and French toast.

Read more

Sweet Potato Pancakes

I ate my first sweet potato pancake during my only visit to Gatlinburg, Tennessee. My family, along with another couple and their young children rented a cabin in the mountains during spring break. I woke every morning and headed into town for breakfast. I would imagine Gatlinburg has more pancake houses per capita than any place on the planet. My problem is that I never found a good-tasting pancake until I happened across sweet potato pancakes at one of the pancake houses. We serve a version of this recipe at The Midtowner. The Cinnamon Cream Syrup is a must.

Read more