Blackberry Cobbler
A delightful dessert showcasing the natural sweetness of blackberries with a warm fruit topping and soft, buttery crust.
Ingredients
Filling
- 3 cups blackberries (fresh or frozen) Fresh is best, but frozen ones will work if thawed and drained.
- 1 cup sugar Divided into two portions.
- ¼ cup water
Batter
- ½ cup melted butter Ensure butter is fully melted before combining.
- 1 cup self-rising flour Can be substituted with all-purpose flour mixed with baking powder.
- 1 ½ cups sugar Use the remaining sugar for the batter.
- 1 cup milk
- ½ teaspoon vanilla
Instructions
Preparation
- In a medium pot, combine blackberries, 1 cup of sugar, and 1/4 cup of water.
- Bring the mixture to a boil, then reduce heat to a simmer and cook for 5 to 10 minutes until it reduces and thickens, stirring occasionally.
- Remove from heat.
- In a large bowl, whisk together the flour and the remaining sugar.
- Slowly blend in the milk and vanilla, stirring until the batter is smooth.
- Put pats of butter in the bottom of a baking dish and place it in your preheated oven to melt.
- Remove the dish and tilt it to coat the bottom with melted butter.
Assembly
- Pour the batter over the melted butter.
- Gently spoon the blackberries and syrup on top without stirring.
Baking
- Bake in the oven until golden brown and a toothpick inserted in the center comes out clean.
Serving
- Serve warm with vanilla ice cream or fresh whipped cream.
Notes
For an extra touch, sprinkle a little cinnamon or nutmeg on top of the blackberries before baking. If you have leftovers, allow to cool, cover with plastic wrap or transfer to an airtight container, and store in the refrigerator for up to 4 days. Reheat in the oven or microwave.