Blackberry Cobbler PRINT
- PREP TIME: 10 min
- COOK TIME: 50 min
I’ve made several, really good, versions of cobbler. This one is one of my favorites for a few reasons— it’s simple, it’s fast to put together and it’s delicious! I love the crunch and caramelized edges that comes from sprinkling sugar before baking, and a bit during the mid-bake process. You can use any kind of berry that you prefer, and frozen would work find, too. This recipe is slightly adapted from The Pioneer Woman, because I don’t use self-rising flour. Serve this with plenty of fresh whipped cream or vanilla ice cream.
|½||stick butter, melted, plus more for greasing pan|
|1¼||cups plus 2 tablespoons sugar|
|1||cup flour (minus 2 tsp*)|
|1½||tsp. baking powder*|
|1||cup whole milk|
|2||cups fresh (or frozen) blackberries (or your favorite berry combination)|
|Whipped cream and/or ice cream, for serving|
|NOTE: 1 cup self-rising flour can be used instead of the regular flour and baking powder|
Preheat the oven to 350 degrees F. Grease a 3-quart baking dish with butter, or with a quality non-stick baker's spray, like “Baker's Joy”.
In a medium bowl, whisk 1 cup sugar with the flour, baking powder and milk. Whisk in the melted butter.
Rinse the blackberries and pat them dry.
Pour the batter into the baking dish. Sprinkle the blackberries evenly over the top of the batter.
Sprinkle 1/4 cup sugar over the blackberries. Bake until golden brown and bubbly, about 1 hour. When 10 minutes of the cooking time remains, sprinkle the remaining 2 tablespoons sugar over the top.
Top with whipped cream or ice cream . . . or both!