Simple and delicious recipe that is my family favorite!
I have used this recipe for years. There are many out there very similar, but my favorite part about THIS recipe is that most of the ingredients are standard to the typical pantry. It is also very simple! If I see fresh blackberries in the market, I can grab them and easily have a wonderful dessert for dinner in no time at all.
An interesting thing about this recipe is that the blackberries, sugar and water are layered on top, but they ultimately end up peaking up through the golden batter after baking. The appearance is so pleasing and appetizing when done, so trust the process!
Best of all, my family thinks it is magical, and I get regular requests for it.
"Mom, can you make blackberry cobbler for my birthday?"
Today's post is just in time for blackberry season. However, feel free to substitute other fruits. I have used blueberries, apples and peaches with great success. For the apples and peaches, be sure to peel and slice thin. And you can add some cinnamon if you like!
Make sure you have some fresh-made vanilla ice cream on hand! I will share my stand mixer recipe for my favorite custard in a future post. You won't be sorry!
Pro Tip - You can substitute self-rising flour but remove the baking powder and salt in addition to replacing the all-purpose flour in this recipe.
Blackberry Cobbler
Prep Time: 15 minutes
Total Time: 1 hour
Ingredients
1 cup white sugar (divided in ½ cup measurements)
1 cup all-purpose flour
2 tsp baking powder
dash - ¼ tsp salt (optional)
½ cup milk
¼ cup melted butter
2 cups fresh blackberries (2 small containers)
1 cup of water
Directions
**Be sure to read through the directions first, as the sugar is divided, and you will want to layer some of the ingredients in the pan rather than mixing into the batter!**
Preheat to 350°F and grease a 9x9 baking pan.
Mix the following dry ingredients with a whisk in a medium mixing bowl - ½ cup of sugar, flour and baking powder. Reserve a ½ cup of sugar for later.
Add milk and butter an stir until a smooth batter forms.
Pour into your prepared baking dish and use a spatula to spread across the bottom of the pan.
Layer the blackberries over the top of the batter.
Sprinkle the remaining ½ cup sugar over the top of the blackberries.
Gently pour the water over the top of the blackberries.
Bake for approximately 45 minutes until the top of the cobbler is a beautiful golden brown and the filling is bubbly.
DEHYDRATED BERRIES:
Rehydrate your blackberries by soaking in water 30 minutes prior to starting to make your batter.
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