Blackberry Cobbler
Nothing says summer like a warm homemade Blackberry Cobbler bubbling with juicy berries under a tender, buttery crust. This classic Southern dessert is perfect for backyard barbecues, potlucks, or a cozy family night in.
Ingredients
- 4 cups fresh blackberries (or frozen, thawed & drained) choose firm, plump berries
- 1/2 cup granulated sugar plus 2 Tbsp for sprinkling
- 1 Tbsp fresh lemon juice brightens flavor
- 1 cup all-purpose flour King Arthur or similar brand
- 1/2 cup whole wheat flour optional for a nuttier crust
- 1 Tbsp baking powder ensure it’s fresh
- 1/4 tsp salt
- 1/2 cup milk whole or 2%; almond milk works too
- 1/4 cup unsalted butter Kerrygold or your favorite
- 1 large egg lightly beaten
- 1 tsp pure vanilla extract
- Pinch cinnamon optional, adds warmth
Instructions
- Preheat your oven to 375°F (190°C).
- Gently toss blackberries with ½ cup sugar and lemon juice in a medium bowl.
- Whisk together flours, baking powder, salt, and cinnamon in a second bowl. In a glass measuring cup, combine milk, melted butter, beaten egg, and vanilla. Pour into dry ingredients and stir until no large streaks of flour remain.
- Spread half of the batter in the skillet, spoon the blackberry mixture over it, and then dollop the remaining batter on top. Sprinkle with 2 tablespoons of sugar.
- Bake for 35–40 minutes until the topping is golden and the juices bubble up. Let it rest for 10 minutes before serving.
Notes
Additional variations include substituting raspberries or blueberries, adding chopped nuts, using gluten-free/vegan options, incorporating citrus zest, and drizzling honey or maple syrup for added sweetness.
Love this recipe?Follow us at @thenandnowspace for more