Blackberry Cobbler
Our easy Blackberry Cobbler recipe is perfection, with a moist cake-like batter and juicy berries in every bite. Enjoy it anytime of year with fresh or frozen berries.
Servings: 9
Calories: 309kcal
Cost: 15
Equipment
- 9x13 metal baking dish , or 12'' cast iron pan or dutch oven
Ingredients
- 1 lb blackberries (525g), fresh or frozen* (about 3.5 cups)
- 2 Tablespoons granulated sugar
- 1 Tablespoon lemon juice
- ½ cup butter (113g)
- 1 ½ cup all-purpose flour (188g)
- 1 cup granulated sugar (200g), divided
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cup milk (374g)
- ground cinnamon
- vanilla ice cream , for serving, optional
Instructions
- Berries: Add half of the blackberries to a saucepan with 2 Tablespoons sugar and 1 Tablespoon lemon juice. Stir. Cook for a few minutes over medium heat, breaking the blackberries in half with your spatula or wooden spoon, until they've cooked down a little bit and formed a little juicy sauce.
- Prep pan: Preheat oven to 350°F (180°C). Slice butter into pieces and add to a 9x13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven. (You could also bake this is a dutch oven or 12'' cast iron skillet)½ cup butter
- Batter: In a large bowl mix together the flour, sugar, baking powder, and salt. Stir in the milk, just until combined. Pour the mixture into the pan, over the melted butter and smooth it into an even layer.1 ½ cup all-purpose flour, 1 cup granulated sugar, 3 teaspoons baking powder, 1/2 teaspoon salt, 1 1/2 cup milk
- Assemble: Spoon the blackberry sauce mixture over the top, and fill in gaps with the remaining whole blackberries. Sprinkle with a little ground cinnamon.1 lb blackberries, ground cinnamon
- Bake at 350 degrees for about 35-40 minutes or until golden and slightly crisp on top. Serve warm, with a scoop of ice cream, if desired.vanilla ice cream
Video
Notes
Yield: 12 squares. Serving Size: 1 square.
Variations: Try mixing in other fruits like raspberries, or peaches for peach blackberry cobbler. Or, try my Cherry Cobbler, Blueberry Cobbler, Peach Cobbler or Apple Cobbler.
Storing Instructions: Blackberry Cobbler is best enjoyed warm, right after it's baked. Store leftovers in the fridge for 4-5 days.
Freezing Instructions: Freeze the baked cobbler for up to 3 months. Thaw overnight in the refrigerator and rewarm in the oven before serving.
Nutrition
Calories: 309kcal | Carbohydrates: 48g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 32mg | Sodium: 368mg | Potassium: 170mg | Fiber: 3g | Sugar: 29g | Vitamin A: 489IU | Vitamin C: 11mg | Calcium: 150mg | Iron: 1mg
Recipe Link
Recipe Video
