The "Truly Magical" Dessert Jennifer Garner's Mom Brings to Every Potluck
My family loved it.
I’m always happy to add a new dessert to my repertoire, and no matter what fruit is in season, cobbler is an immediate go-to. It’s easier to make than pie (and dare I say better, as I prefer its fruit-to-dough ratio), and so delicious served warm with a scoop of vanilla ice cream on top. And as it turns out, Jennifer Garner’s mom (by way of her friend and the creator of this recipe, a certain Mrs. Lantz) knows how to make a spectacular one .
It’s so good, Garner’s mom, Pat, has made it her go-to dessert for a crowd. “I take it to every potluck because it's easy and everyone loves it,” she shared on the TODAY Show .
How To Make Jennifer Garner's Favorite Blackberry Cobbler
What stood out to me with this cobbler recipe wasn’t the ingredient list—it’s all pretty straightforward stuff—it was the recipe method.
I think Mrs. Lantz must have been a pretty no-nonsense lady. The berries are rinsed , then tossed into the baking dish without adornment, and then sprinkled with a little almond extract and lemon juice. No fuss, no extra steps.
Next, it’s time to make the dough. You’re only required to dirty one mixing bowl and one spoon to stir together the crumbly mixture of sugar, flour, salt, and egg, and spread it over the berries. Finally, a generous pour of butter goes over the top, and a very hot oven makes for a quick bake time of just 25 minutes. Blackberry pie could never.
My Honest Review of Mrs. Lantz's Blackberry Cobbler
My family and I loved how this cobbler turned out. The blackberries release a lot of juice as they cook, so you might want to serve the cobbler in ramekins or small bowls rather than on plates, and with a spoon rather than a fork. When the ice cream melts a bit and mixes with the blackberry juice, it’s truly magical.
I only made one tweak to Mrs. Lantz’s recipe method. While Jennifer and Pat sprinkled the almond extract and squeezed the lemon over the berries separately, I combined the juice and extract, then used a spoon to sprinkle the mixture over the berries.
I did this to prevent myself from accidentally pouring too much of the almond extract in one spot, since it’s a very strong flavor. Just 1/4 teaspoon permeates the whole cobbler with a rich, nutty flavor, complementing the berries and buttery topping so well.
As I mentioned above, just about any fruit works well in a cobbler. The almond extract would pair beautifully with stone fruit. I’d love to try peaches, apricots, or nectarines in place of the berries. A mix of berries and stone fruit together would also be great.
I also think you could easily get away with using frozen fruit here. Just leave a bag or two of blackberries to thaw in the fridge overnight, then pour them straight into the baking dish and continue with the recipe.
Where I live in the Pacific Northwest, blackberries take over every side street and alleyway in the summertime, including the one that runs right behind my backyard. I can’t wait to pick some and make Mrs. Lantz’s cobbler again soon.
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