I’m a huge fan of cobblers, crisps, and pies.; my favorite remains fresh peach pie. But blackberries were on sale and so I had two grocery store containers of them.
I started looking for cobbler recipes and had to eliminate a few. One called for cooking the berries in an cast iron skillet on the stove top, then transferring to the oven. Another called for ingredients I didn’t have.
Then I discovered the easy to make recipe (below) for blackberry cobbler. Perfect!
I did not need a mixer, Cuisinart, or even a pastry cutter. Just melt some butter, mix the flour, sugar and milk, plus vanilla extract, and pour into a pan. Drop in the blackberries pushing them down a little, and top with a sprinkling of sugar. Bake until golden brown.
The process was indeed simple, and yes – easy. I only dirtied one bowl, and best of all, the cobbler tasted terrific. So thanks to cookiesandcups.com, I now share the recipe.
Blackberry Cobbler Recipe
- 12 ounces blackberries
- 1 1/4 cup granulated sugar, divided
- 1 cup self-rising flour*
*Add 1 1/2 teaspoon baking powder and ¼ teaspoon salt to one cup flour if you don’t have self-rising flour.
- 1 cup milk
- 1 teaspoon vanilla extract
- 1/4 cup butter, melted
Warning: I almost made this mistake, so read carefully. The batter calls for one cup of sugar. The additional ¼ cup is sprinkled on top before baking. (After making this a few times, I have cut down the sugar to 3/4 in the batter and the same 1/4 cup sprinkled on top.)
- Preheat oven to 350°F. Coat a 8×12 baking dish liberally with non-stick spray. Set aside.
- Rinse blackberries and pat dry. Set aside.
- In a large bowl whisk together 1 cup of granulated sugar, flour, milk, and vanilla until smooth. Then whisk in the butter until combined.
- Pour the batter into the prepared pan. Add the blackberries evenly on top of the batter. Sprinkle with the remaining 1/4 cup of granulated sugar.
- Bake for 55-60 minutes until the top is golden and crackly.
- Allow to cool slightly and serve warm with ice cream if desired.
Store airtight in the refrigerator for up to 3 days. Reheat portions in the microwave.
If you don’t have an 8×12- inch baking dish you can use any 3- quart pan you have. It will work in a 9×13- inch pan, but it will just be thinner.
- Author: Shelly
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: serves 8
Calories per serving: 263