Blackberry Cobbler
A Southern-style batter cobbler with a golden, buttery cake-like top over jammy blackberry syrup.
Ingredients
Filling
- 3 cups blackberries (fresh or frozen) No need to thaw frozen berries; add them straight to the pot.
- 1 cup sugar
- ¼ cup water
Batter
- ½ cup butter One stick. Melt it in the baking dish as the oven preheats.
- 1 cup self-rising flour Or 1 cup all-purpose flour plus 1 1/2 tsp baking powder and 1/4 tsp salt.
- 1 cup sugar
- 1 cup milk
- ½ teaspoon vanilla
- 1 tablespoon sugar, for sprinkling Optional; sprinkle over the top before baking.
Instructions
Prepare the cobbler
- Preheat the oven to 350°F (175°C). Cut the butter into pieces, place it in a 9x9-inch (2-quart) baking dish, and set the dish in the oven until the butter melts, about 5 minutes. Watch so it does not brown.
- In a medium pot, combine the blackberries, 1 cup of sugar, and the water. Bring to a boil, then reduce the heat and simmer for 5 to 10 minutes, stirring occasionally, until slightly thickened. Add a few minutes if using frozen berries. Remove from the heat.
- In a large bowl, whisk together the self-rising flour and 1 cup of sugar. Slowly stir in the milk and vanilla until smooth.
- Carefully remove the hot dish from the oven and tilt it to coat the bottom with the melted butter. Pour the batter over the butter and do not stir.
- Gently spoon the blackberries and syrup over the batter without stirring. Sprinkle with 1 tablespoon of sugar, if using.
Bake and serve
- Set the dish on a baking sheet and bake for 45 to 55 minutes, until the top is golden brown and a toothpick inserted into the cake portion comes out clean.
- Let the cobbler rest for 10 minutes, then serve warm with vanilla ice cream or whipped cream.
Notes
Do not stir after layering the butter, batter, and berries. For a saucier cobbler, lightly mash about a third of the berries in the pot. For a sprinkle of warmth, add a pinch of cinnamon or nutmeg to the berries. Refrigerate leftovers for 3 to 4 days and reheat in a 350°F oven to re-crisp the top, or freeze for up to 3 months. Nutrition information is automatically calculated and should be considered an estimate.