Grammy's Easy Blackberry Cobbler
The old butter-in-the-dish cobbler: batter poured over melted butter, berries dropped on top, and the whole thing rises around the fruit as it bakes. Nothing is stirred together and it works every time.
- Prep15 min
- Cook50 min
- Total1 h 20 min
- Serves8
AI-generated illustration
Contains:dairygluten
Ingredients
Method
- Toss the fresh blackberries with 1/4 cup of the granulated sugar and the fresh lemon juice and set them aside to release some juice while the oven heats to 350 degrees F (180 degrees C).
- Put the unsalted butter in a 9x13-inch (23-by-33-cm) baking dish and slide it into the oven until the butter has fully melted and is just beginning to sizzle, 5 to 7 minutes.
- Whisk the all-purpose flour, remaining 1 cup granulated sugar, baking powder, salt, and ground cinnamon in a bowl, then whisk in the whole milk and vanilla extract until smooth.
- Pour the batter into the middle of the hot buttered dish without stirring. The butter will rise up around the edges, and that is exactly what gives the cobbler its crisp browned rim.
- Spoon the blackberries and their juice evenly over the batter, again without stirring. They will sink partway and the batter will climb around them in the oven.
- Bake 45 to 50 minutes, until the top is deep golden, the center is set, and the fruit bubbles through in dark patches. Cool 20 minutes before serving with ice cream.
Notes
- Frozen blackberries can go in unthawed; add 10 minutes to the bake time.
- Peaches, blueberries, or a mix work in exactly the same proportions.
