Southern Butter Batter Blackberry Cobbler
A buttery pour over cobbler with jammy blackberries and crisp golden edges.
Equipment
- 9x9 inch baking dish
- Medium pot
- Large mixing bowl
- Baking sheet
Ingredients
Main Ingredients
- 3 cup blackberries fresh or frozen
- 2 cup granulated sugar 1 cup for the berries and 1 cup for the batter
- ¼ cup water
- ½ cup unsalted butter melted in the baking dish
- 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 milk
- ½ tsp vanilla extract
Instructions
Cooking
- Melt the butter. Heat the oven to 350 degrees F and melt the butter in a 9x9 inch dish for about 5 minutes.
- Simmer the berries. Boil the berries with 1 cup of sugar and the water, then simmer for 5 to 10 minutes until slightly thickened.
- Mix the batter. Whisk the flour with the remaining sugar, then stir in the milk and vanilla until smooth.
- Layer. Pour the batter over the hot melted butter without stirring, then spoon the berries and syrup on top.
- Bake. Bake on a baking sheet for 45 to 55 minutes until golden and a toothpick in the cake comes out clean.
- Rest. Rest for 10 minutes and serve warm with vanilla ice cream.
Notes
Substitutions: Swap in raspberries or blueberries, or use all purpose flour with baking powder and salt in place of self rising flour.
Tips: Do not stir after layering, and lightly mash a third of the berries for a saucier cobbler.
Storage: Refrigerate for 3 to 4 days and reheat at 350 degrees F, or freeze for up to 3 months.