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1Clear out junk files and repair common Windows errors2Fix the driver behind crashes, sound loss and screen glitches3Repair Windows errors before they cause bigger problemsThe dessert Jennifer Garner’s mother made three times in one week is a blackberry cobbler—not a crisp, buckle, or five-ingredient dessert. Pat Garner shared the recipe during a TODAY appearance on June 24, 2024, explaining that she had prepared it repeatedly because it was easy to take to potlucks and rarely came home with leftovers.
The recipe came from Barbara Lantz, a neighbor and longtime family friend whom the Garner family regarded as a “bonus mom.”
The dessert Jennifer Garner’s mother made three times in one week is a blackberry cobbler—not a crisp, buckle, or five-ingredient dessert. Pat Garner shared the recipe during a TODAY appearance on June 24, 2024, explaining that she had prepared it repeatedly because it was easy to take to potlucks and rarely came home with leftovers.
There is an important piece of family history behind it, too. Jennifer Garner did not invent the cobbler. The recipe came from Barbara Lantz, a neighbor and longtime family friend whom the Garner family regarded as a “bonus mom.” Jennifer and Pat Garner had already featured the dessert on the 2021 episode of Pretend Cooking Show, where they presented it as a warm-weather potluck favorite.
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Jennifer Garner’s mom’s blackberry cobbler
This version has a particularly simple construction: blackberries go into the baking dish, while a chunky mixture of sugar, flour, salt, and egg forms the topping. Melted butter is poured over that topping before the cobbler goes into a hot oven.
That topping is not a smooth cake batter and does not resemble the biscuit topping used in many other cobbler recipes. It should be rough and crumbly when mixed, then spread over the berries before the butter is added.
Ingredients
- 4 cups blackberries
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1 egg
- 1/4 teaspoon almond extract
- 1 tablespoon lemon juice
- 6 tablespoons butter, melted
You will also need a prepared 9-by-6-inch baking dish, a bowl for mixing the topping, and basic measuring tools. The vanilla ice cream traditionally served with the cobbler is optional, but highly appropriate.
Directions
- Heat the oven. Set it to 425°F. Prepare a baking dish measuring approximately 9 by 6 inches.
- Add the berries. Place the blackberries in the dish. The instructions associated with Garner’s video note that the berries do not have to be perfectly dry after rinsing.
- Season the fruit. Drizzle the lemon juice and almond extract over the blackberries.
- Make the topping. In a separate bowl, combine the sugar, flour, salt, and egg. Stir until the mixture is chunky and crumbly rather than smooth.
- Cover the berries. Spread the topping mixture over the fruit as evenly as possible.
- Add the butter. Melt the butter and drizzle it over the topping.
- Bake. Bake for approximately 25 minutes, until the top is golden and the blackberry juices are bubbling.
- Serve warm. Spoon the cobbler into bowls and serve it with vanilla ice cream. Whipped cream is another option shown during the later television presentation.
Why the recipe works for potlucks
Pat Garner’s explanation is practical: the cobbler is straightforward to assemble, travels well enough for a casual gathering, and can be served from the same small baking dish in which it was baked. The fruit-and-crumb topping also makes it easy to serve with a spoon, especially while it is still warm.
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The “three times in one week” detail comes from Pat Garner’s TODAY appearance. Claims that it was always the first dessert finished or that everyone loved it should be understood as her enthusiastic description of its popularity at family potlucks, not as an independently measured result.
Can you use peaches or blueberries?
Yes, but treat those as variations rather than the original Mrs. Lantz formula. During the TODAY segment, Pat Garner indicated that peaches could be used, and blueberries were also discussed. The named recipe remains blackberry cobbler, so the ingredient list and directions above preserve the canonical version associated with Garner’s video.
Different fruit may release a different amount of juice, and the finished texture can change accordingly. For the closest match to the family recipe, use blackberries and judge doneness by the visual cues: a golden topping and bubbling fruit.
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What makes this different from a blackberry crisp?
A crisp usually has an oat- or streusel-style topping, while many cobblers use biscuits or a leavened batter. This recipe uses neither. Its topping is made from flour, sugar, salt, and egg, then enriched by melted butter poured over the surface.
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That distinction matters if you are comparing recipes online. Other blackberry cobblers may use different pan sizes, leavening agents, proportions, and baking times. Those instructions should not be mixed into this recipe without labeling the result as a separate adaptation.
Equipment notes
The small pan is not incidental. A 9-by-6-inch dish keeps the fruit and topping at the proportions specified in the published version. A comparable small glass or ceramic oven-safe baking dish is the most practical substitute, but a much larger pan may spread the mixture thinly and change the baking time and final texture.
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A set of measuring cups, measuring spoons, and a mixing bowl is sufficient for the topping. There is no need for a stand mixer: the egg mixture is meant to remain chunky.
How to serve it
Serve the cobbler warm, shortly after it comes out of the oven, with vanilla ice cream melting over the fruit. That is how Jennifer and her mother presented it in the 2021 cooking video. Whipped cream also appeared with the dessert during the TODAY demonstration.
For a potluck, let the cobbler cool just enough that it is easy to spoon, then carry it in its baking dish. If you need to make it ahead, the topping will be at its crispest soon after baking; rewarming it gently before serving can bring back some of the contrast between the browned surface and juicy fruit.
Independent reader supportYour contribution helps us test, update, and keep practical guides available for everyone.The story behind the name
The dessert is often described as “Jennifer Garner’s blackberry cobbler” because Garner brought it to a large audience through her Pretend Cooking Show and later television appearance. The more accurate description is Jennifer Garner’s mom’s blackberry cobbler, from their family friend Mrs. Lantz.
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Barbara Lantz’s role is more than a footnote: she is the person the Garner family credits with the recipe. Jennifer’s connection is as the person who helped share it, while Pat Garner is the family member who continued making it for gatherings—including three times in a single week.
Recipe at a glance
| Dessert | Blackberry cobbler |
|---|---|
| Recipe source | Barbara “Mrs. Lantz,” a Garner family friend |
| Oven temperature | 425°F |
| Baking dish | Approximately 9 by 6 inches |
| Baking time | About 25 minutes |
| Doneness | Golden topping and bubbling fruit |
| Best serving | Warm, with vanilla ice cream |
Frequently Asked Questions
Did Jennifer Garner invent the blackberry cobbler?
No. The family credits Barbara Lantz, a neighbor and longtime family friend, with the recipe. Jennifer Garner helped popularize it through her Pretend Cooking Show and a later TODAY appearance.
What are the ingredients in Jennifer Garner’s mom’s blackberry cobbler?
The published version uses 4 cups of blackberries, 1 cup each of sugar and all-purpose flour, 1/4 teaspoon salt, 1 egg, 1/4 teaspoon almond extract, 1 tablespoon lemon juice, and 6 tablespoons melted butter.
How long and at what temperature should the cobbler bake?
Bake it at 425°F for approximately 25 minutes, until the topping is golden and the blackberry juices are bubbling.
Can you make this cobbler with peaches or blueberries?
Yes. Pat Garner said peaches could be used, and blueberries were also discussed. Those are adaptable variations; the original family recipe is made with blackberries.
The Bottom Line
Jennifer Garner’s viral blackberry cobbler is her mother Pat Garner’s potluck recipe from family friend Barbara Lantz. Use the specified small dish, keep the egg-based topping chunky, bake at 425°F for about 25 minutes, and serve it warm with vanilla ice cream.
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