Jennifer Garner and her mother, Pat, made blackberry cobbler together on TODAY. The family favorite has a story behind it: Barbara, the mother of Jennifer’s childhood best friend, shared the recipe with Pat, who later became known for bringing the dessert to potlucks.
How Barbara’s Blackberry Cobbler became a family favorite
The cobbler did not originate with Jennifer and Pat. Barbara passed the recipe to Pat; Barbara was the mother of Jennifer’s childhood best friend. TODAY’s video description identifies the dish as a family favorite, and People reported that Pat regularly brought it to potlucks.
In People’s account of the segment, Pat said, “I made it three times [last week],” explaining, “Because I take it to every potluck.” She also described the appeal: “It’s so easy and it is always eaten. I never have to take any of it home.”
TODAY’s video description identifies the appearance and the recipe’s family connection. People’s June 24, 2024 report provides the potluck details and quotes.
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Jennifer Garner’s blackberry cobbler recipe
The Kitchn’s written version of Barbara’s Blackberry Cobbler uses fresh berries beneath a simple egg-and-flour topping. Its quantities are:
- 4 cups fresh blackberries
- 1 tablespoon lemon juice
- ¼ teaspoon almond extract
- 1 cup sugar
- 1 cup flour
- ¼ teaspoon salt
- 1 egg
- 6 tablespoons unsalted butter
People’s account of the TODAY segment reports Pat describing 1 teaspoon of salt, while The Kitchn’s written recipe specifies ¼ teaspoon. The published recipe below follows The Kitchn’s measured quantity; the difference between the accounts is not resolved by the available reporting.
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How to make it
- Heat the oven to 425°F and grease a baking dish.
- Toss the blackberries with the lemon juice and almond extract in the dish.
- In a bowl, mix the sugar, flour, and salt. Lightly whisk the egg, stir it into the dry ingredients, and gather the mixture into clumps.
- Scatter the clumps evenly over the berries. Melt the butter and drizzle it over the topping.
- Bake for about 25 minutes, until the topping is golden and the fruit is bubbling.
These ingredients and directions reflect The Kitchn’s July 12, 2024 recipe review, rather than a fetched official transcript or primary recipe page.
Independent reader supportYour contribution helps us test, update, and keep practical guides available for everyone.Choosing a baking dish and adapting the fruit
The Kitchn says Garner’s Instagram recipe calls for a 9 x 6-inch baking dish. Its reviewer used a 9 x 10.5-inch pan with more berries and also suggests an 8- or 9-inch square pan. Treat these as workable options, not a single required pan: consider the usable interior area and whether the fruit covers the bottom adequately. The available account does not establish a preferred material, brand, or model.
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For fruit changes, keep the distinction between the original and adaptations clear. The Kitchn attributes blueberries and peaches as alternatives suggested by Pat; its reviewer separately suggests raspberries or strawberry-rhubarb. Those are variations, not the blackberry version made in the TODAY segment.
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