Blackberry Cobbler
Sweet, juicy blackberries baked under a golden, buttery, cake-like topping. This flexible cobbler works with fresh or frozen berries and is perfect with vanilla ice cream or whipped cream.
Ingredients
- 6 cups blackberries fresh or frozen; about 2–2 1/4 pounds; no need to thaw frozen berries
- 1/2–3/4 cup granulated sugar use 1/2 cup for sweeter berries, up to 3/4 cup for very tart berries (for filling)
- 2 tablespoons lemon juice fresh
- 2 teaspoons lemon zest optional
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract for filling
- 1 pinch salt for filling
- 1 cup all-purpose flour you can use half white whole wheat flour for more fiber (for topping)
- 1 cup granulated sugar for topping
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt for topping
- 1 cup whole milk 2% works; use whole for richer texture
- 8 tablespoons unsalted butter melted and slightly cooled (1 stick)
- 1/2 teaspoon vanilla extract for topping
- vanilla ice cream, frozen yogurt, or lightly sweetened whipped cream for serving, optional
- 1–2 tablespoons coarse sugar (such as turbinado) optional, for extra crisp top
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or a 10–12 inch cast iron skillet with butter or nonstick spray. If using cast iron, place it in the oven for 5 minutes to warm while you prepare the filling.
- In a large bowl, combine the blackberries, 1/2–3/4 cup granulated sugar, lemon juice, lemon zest (if using), cornstarch, 1 teaspoon vanilla extract, and a pinch of salt. Gently toss until the berries are evenly coated and no dry cornstarch remains. If using frozen berries, they may still look frosty.
- Pour the blackberry mixture into the prepared baking dish or warmed skillet. Use a spatula to spread the berries into an even layer.
- In a medium bowl, whisk together the flour, 1 cup granulated sugar, baking powder, and 1/4 teaspoon kosher salt until well combined.
- Pour in the milk, melted butter, and 1/2 teaspoon vanilla extract. Whisk or stir gently until the batter is smooth and no streaks of flour remain. The batter will be pourable but thicker than pancake batter.
- Slowly pour the cobbler batter over the berries, covering most of the surface. It is fine if some berries show through. If desired, sprinkle 1–2 tablespoons of coarse sugar over the batter for extra crunch.
- Bake for 35–45 minutes, or until the top is deep golden brown and the blackberry filling is bubbling thickly around the edges. If the top is browning too quickly before the filling bubbles, loosely tent the pan with foil for the last 10 minutes of baking.
- Remove the cobbler from the oven and let it rest for 15–20 minutes. This allows the filling to thicken and makes it easier to scoop.
- Spoon the warm blackberry cobbler into bowls and serve with vanilla ice cream, frozen yogurt, or whipped cream, if desired.
Notes
Blackberries vary in sweetness; taste a berry before adding sugar and adjust within the suggested range. Cornstarch needs a strong boil to thicken properly, so be sure the filling is bubbling around the edges before removing from the oven. A cast iron skillet will brown and crisp the edges more quickly than glass or ceramic. For a lighter version, you can use 2% milk and reduce the sugar in the topping to 3/4 cup. The recipe doubles easily in a large roasting pan or two 9x13-inch pans. Storage: keep loosely covered at room temperature up to 8 hours, or refrigerate tightly covered for 3–4 days. Cool completely before freezing up to 2 months; reheat in a 325°F oven, covered, until warmed through.
Nutrition
Calories: 350kcal
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