Blackberry Cobbler
Make a classic blackberry cobbler by pouring a buttery batter into a 9 x 9-inch dish, scattering berries over the top, and baking for 60 minutes until the edges are bubbling and the crust is golden.
Equipment
- 9 x 9 inch baking dish
- large bowl
Ingredients
- 1 1/4 cups + 2 tablespoons sugar, separated
- 1 cup self-rising flour
- 1 cup milk any kind, whole is best
- 1/2 stick butter, melted (equal to 4 tbsp.)
- 2 cups fresh or frozen blackberries rinsed and patted dry
- Vanilla ice cream for serving
Instructions
- Heat the oven to 350 °F and grease a 9 x 9-inch baking dish. Prepare the dish before mixing the batter so it can go straight into the oven-ready pan.
- Whisk 1 cup of the sugar with the self-rising flour in a large bowl. Break up any flour clumps so the finished batter bakes evenly.
- Pour in the milk, then stir in the melted butter until the batter looks smooth and uniform. The mixture should be pourable and glossy, with no dry streaks remaining.
- Transfer the batter to the prepared baking dish without spreading or stirring it further. It will settle into an even layer across the bottom of the dish.
- Scatter the blackberries evenly over the batter and leave them on the surface. Do not stir, because the berries will naturally settle as the batter rises during baking.
- Sprinkle 1/4 cup of sugar over the berries, keeping the remaining 2 tablespoons aside. The sugar begins to melt into the fruit and helps create a sparkling top.
- Bake for 50 minutes, then remove the dish and scatter the remaining 2 tablespoons sugar over the surface. The edges should be bubbling and the butter-sugar aroma should be noticeable.
- Return the dish to the oven and bake for 10 minutes more. Take it out when the crust is golden brown and cracked in places around the bubbling purple fruit.
Notes
Texture tip: Let the cobbler rest for 10 minutes before spooning it into bowls. That brief pause allows the hot berry syrup to thicken, so it stays lush instead of running across the plate.
Ingredient handling: Add frozen blackberries straight from the freezer. Thawing them first releases excess juice and can make the batter mushy.
Doneness: Dark berry juices can make doneness harder to judge. Look beyond the color of the fruit: the exposed crust should be browned, the center should have a gentle spring, and the edges should bubble steadily.
Storage and reheating: Once the cobbler has cooled, cover it well and keep leftovers chilled to protect the fruit filling and milk-based batter. For the best texture, reheat a portion in the oven until the center is warm and the topping has regained some crispness.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.