Description
This blackberry cobbler recipe features a sweet and tart filling encased in a buttery, golden crust. It’s a classic dessert perfect for any occasion.
Ingredients
Scale
- 4 cups fresh blackberries
- 1 cup granulated sugar, divided
- 1/4 cup all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, cut into small pieces
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- Turbinado sugar, for sprinkling (optional)
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9-inch square baking dish.
- In a large bowl, combine the blackberries, 1/2 cup sugar, 1/4 cup flour, cinnamon, and salt. Gently toss to combine.
- Pour the blackberry mixture into the prepared baking dish. Dot with the 1/4 cup butter cut into pieces.
- In a separate bowl, whisk together the 1 cup flour, baking powder, and salt.
- In a small bowl, combine the milk and melted butter.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Drop spoonfuls of the batter over the blackberry mixture.
- Sprinkle with the remaining 1/2 cup sugar and turbinado sugar (if using).
- Bake for 40-50 minutes, or until the crust is golden brown and the filling is bubbly.
- Let cool slightly before serving. Serve warm with vanilla ice cream or whipped cream, if desired.
Notes
- For a crispier crust, use cold butter.
- You can substitute frozen blackberries; do not thaw them first.
- Adjust the sugar to your taste, depending on the sweetness of the blackberries.
- Leftover cobbler can be stored in the refrigerator for up to 3 days.
- Prep Time: PT20M
- Cook Time: PT45M
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 35g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 50g
- Fiber: 5g