Blackberry Cobbler
A simple and old-fashioned blackberry cobbler featuring tender cake-like batter and fresh blackberries that bubble through the top as it bakes.
Ingredients
Filling Ingredients
- 2 cups fresh blackberries (can use frozen; don’t thaw) Use fresh blackberries when possible.
- 1 cup sugar, divided Reduce total sugar by 1/4 cup for a less-sweet cobbler.
Batter Ingredients
- 1 cup all-purpose flour Substitute with gluten-free flour blend if needed.
- 1 cup milk Whole milk gives the richest results; dairy-free options available.
- 1/2 cup butter, melted Use vegan butter for a vegan-friendly option.
- 1 tablespoon baking powder Ensure it's fresh for best results.
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease an 8-inch or similar baking dish.
- In a medium bowl, toss the blackberries with 1/2 cup of the sugar. Let them sit for 10 minutes to macerate and release juices.
- In a second bowl, whisk together the flour, remaining 1/2 cup sugar, baking powder, and salt.
Mixing
- Stir in the milk, melted butter, and vanilla until the batter is smooth and combined.
Baking
- Pour the batter into the prepared baking dish and spread it evenly.
- Spoon the sugared blackberries and any accumulated juices evenly over the batter. Do not stir.
- Bake for 30–40 minutes, until the top is golden and the fruit is bubbling at the edges. A toothpick inserted into the cake portion should come out mostly clean.
Serving
- Let cool for 10 minutes before serving so the juices set slightly. Serve warm with ice cream or whipped cream.
Notes
For a crisper top, dot a little extra melted butter over the batter before adding the fruit. Adjust baking times based on dish depth.