Any cobbler can be summed up in a few descriptive words: “Southern” and “YUM” both come to mind when I think of any cobbler, but especially blackberry.
I found this recipe from Key Ingredient. A lot of cobbler recipes I’ve found use Bisquick, which I currently don’t have on hand and hardly ever use. This recipe has ingredients I usually have on hand, so I decided to use this one and I’m so glad I did! I adapted the original recipe for a 9″x13″ pan because who needs a small pan?
- 3 3/4 cups fresh blackberries, washed
- 1 1/2 cups sugar
- 1 1/2 cups flour
- 3 tsp baking powder
- 3/4 tsp salt
- 1 1/2 cup milk
- 1 1/2 stick unsalted butter, melted
- In a large bowl, stir together berries and sugar and let it sit out for 25 to 30 minutes.
- When the blackberry mixture has been sitting for about 20 minutes, preheat the oven to 375 degrees.
- In a bowl, combine the flour, baking powder, salt, and milk with a wooden spoon. Stir in the melted butter and hand mix until the ingredients are well incorporated and you have few clumps.
- Pour batter into a 9″x13″ baking dish and smooth out. Pour the blackberry mixture on top and evenly distribute over the batter without stirring into the batter.
- Bake at 375 degrees for 45 minutes to 1 hour, or until golden on top. Remove from the oven and let sit for about 15 minutes. Serve warm or room temperature with warmed cream or fresh whipped cream.