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

From: https://cookiesandcups.com

Ingredients

• 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.)

Instructions

1. Preheat oven to 350°F. Coat a 8×12 baking dish liberally with non-stick spray. Set aside.
2. Rinse blackberries and pat dry. Set aside.
3. In a large bowl whisk together 1 cup of granulated sugar, flour, milk, and vanilla until smooth. Then whisk in the butter until combined.
4. 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.
5. Bake for 55-60 minutes until the top is golden and crackly.
6. Allow to cool slightly and serve warm with ice cream if desired. 

Added notes

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