Ingredients
Equipment
Method
- Gently toss the blackberries with sugar and let sit for 25-30 minutes to macerate.
- Preheat your oven to 375°F (190°C) and melt the butter in an 8x8 or 9x9 inch baking dish.
- In a mixing bowl, whisk together flour, baking powder, and salt. Pour in the milk and stir until smooth.
- Incorporate the melted butter into the batter and stir until silky.
- Pour the batter into the warm baking dish, then spoon the blackberries and syrup over the top without stirring.
- Bake for 45-60 minutes until golden brown and bubbly around the edges.
- Let the cobbler cool for 15-20 minutes on a wire rack before serving.
Nutrition
Calories: 220kcalCarbohydrates: 34gProtein: 3gFat: 9gSaturated Fat: 5gCholesterol: 31mgSodium: 100mgPotassium: 150mgFiber: 3gSugar: 15gVitamin A: 4IUVitamin C: 15mgCalcium: 6mgIron: 6mg
Notes
If fresh blackberries aren't available, you can use frozen. No need to thaw; just add a few extra minutes to the baking time. For a gluten-free version, use a 1:1 gluten-free flour blend. This cobbler tastes best when served warm, especially with a scoop of vanilla ice cream. Store leftover cobbler covered at room temperature for up to a day, or in the refrigerator for 3-4 days. It can also be frozen for up to 3 months. Reheat in the oven for best results.
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