Blackberry Cobbler

My blackberry cobbler recipe is so easy! A buttery batter bakes up around sugared fresh blackberries into a golden, jammy cobbler. You just need one bowl for the batter and ten minutes of prep.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 1

Cool Time 10

Total Time 1 20

Servings servings

Calories 375kcal

Author John Kanell

Equipment

Mixing Bowls
8" baking dish

Ingredients

1½ cups granulated sugar (300g)
1½ cups self-rising flour (180g)
1 cup whole milk (240ml)
2 teaspoons vanilla extract
½ cup melted butter (120ml)
3 cups fresh blackberries or frozen blackberries (510g)

Instructions

Preheat the oven to 350F. Grease an 8-inch square baking dish.
In a large mixing bowl, whisk together 1 cup of sugar, and the flour stir in the whole milk and vanilla. Add the butter and stir until well combined. Spread the batter into the bottom of the greased baking dish.
In a medium mixing bowl, toss the blackberries with the remaining ½ cup of sugar. Scatter the sugared berries over the top of the batter.
Bake for 1 hour or until golden brown and bubbling. Let cool for at least 10 minutes before serving. Best served warm with whipped cream or vanilla ice cream.

Notes

Reserve a few berries for the top. If you want to see more blackberries poke through at the top of the cobbler, save about ¼ cup of the sugared berries. Scatter them on top after 40 minutes of baking.
Let the baked cobbler rest before serving. Allow the cobbler to cool for at least 10 minutes before serving. This gives the juices time to thicken for the best serving texture. Cobbler is best served warm, though, so don’t let it cool for too long! You can also reheat leftovers in the oven until warmed through.

Nutrition