Author: Susanne at dishwithme.com
There are different kinds of cobbler. Some cobbler has a crust comparable to a pie crust. This cobbler has more of a cakey crust, which allows the blackberry concoction to absorb into it and fill it with blackberry deliciousness. I’m not sure which I prefer, they are each uniquely yummy. This recipe can be prepared and cooked in under an hour.
On a side note, do you see the flag in the background of the picture above? That was a mother’s day gift and it is super uber special. The flag in this picture has flown on a Blackhawk helicopter through Jordan, Syria and Iraq by one of my sons. It is priceless to me.
HELPFUL HINTS FOR EASY BLACKBERRY COBBLER
It will save time to start cooking the blackberry portion of the recipe first and while that is cooking, work on melting the butter and combining the flour mixture. By the time the blackberry mixture is ready, everything else will be ready to go into the pan and bake!
If the blackberry mixture fails to thicken up a little, simply mix, in a cup, 1 or 2 teaspoons of powdered cornstarch with an equal amount of water. Next temper it by adding a couple teaspoons of the hot blackberry mixture. Once mixed, pour the cornstarch/water mixure into the blackberry mixture. It should thicken a little in a minute or two.
- Granulated sugar
- Real butter
- All-purpose flour
- Baking powder
- Dark brown sugar
- Kosher salt
- Ground cinnamon
- Pure vanilla extract
OTHER RECIPES TO ENJOY
- 8×10 Casserole pan
- 4.5 cups Blackberries
- 1 1/4 cups Granulated sugar
- 3/4 cup Water
- 8 Tablespoons Real butter melted
- 1 1/2 cups All-purpose flour
- 2 1/2 teaspoons Baking powder
- 1/2 cup Dark brown sugar
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon Ground cinnamon
- 1 1/2 cups Milk
- 1 1/2 teaspoons Pure vanilla extract
- Pre-heat oven to 350°F.
- In a medium sized pot, combined the blackberries, 1 1/4 cup granulated sugar, and water. On medium-high to high heat, bring to a boil, stirring occasionally, then immediately reduce heat to medium. Simmer for 5 to 10 minutes, stirring occasionally until the mixture has thickened slightly. Remove from heat.
- Melt butter and pour into a 8×10 casserole dish. Move pan around to distribute the butter evenly around the pan.
- In a large bowl, mix together the flour, 1/2 cup dark brown sugar, baking powder, salt and cinnamon. Whisk in the milk and vanilla.
- Pour the batter mixture evenly over the melted butter in the casserole dish.
- Using a spoon, add dollops of the blackberry mixture over the top of the batter, trying to distribute evenly. It might cover the entire top of the batter. That is completely okay!
- Bake in a pre-heated 350°F oven until the cobbler is a light toasty brown and a toothpick comes out clean when inserted into the center of the cobbler, approximately 30-35 minutes.
- Best served warm. Serve with either fresh whipped cream, or vanilla ice cream.
- If needed, use cornstarch and water to thicken blackberry mixture. See notes on the helpful hints section.