6-7 cups fresh blackberries, rinsed
1 1⁄4 cups granulated sugar, divided
1 teaspoon lemon zest, optional
1 cup self-rising flour (see notes)
1 cup whole milk
1⁄2 cup (1 stick) unsalted butter, melted
1 teaspoon vanilla extract
1. Preheat the oven to 350 degrees Fahrenheit (175°C).
2. Grease a 9×13-inch baking dish with butter, then add the berries.
Sprinkle 1/4 cup sugar and lemon zest (if using) evenly over the top and
set aside.
3. In a large bowl, whisk the remaining 1 cup of sugar with the self-rising
flour, milk, melted butter, and vanilla until smooth. The batter will be
thin.
4. Pour the batter evenly over the berries and bake for 40 to 45 minutes,
until the top is golden brown and the fruit is bubbling on the sides.
5. Remove the cobbler from the oven and let cool for 15 minutes. Serve warm
with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy!
Servings: 8
Prep time: 5 minutes
Cooking time 45 minutes
Calories
359
kcal
This old-fashioned blackberry cobbler is golden brown and crisp on the
edges, jammy and moist in the center, and absolutely scrumptious in
every bite.
Notes
• Dry the berries. Rinse and then pat the blackberries dry to avoid
adding excess moisture to the cobbler.
If using frozen blackberries, do not thaw them first. Use them straight
from the freezer and extend the baking time by 10-15 minutes.
For a crunchy topping, sprinkle an additional 1-2 tablespoons of sugar
over the cobbler 10 minutes before it’s done baking.
No self-rising flour? Use 1 cup of all-purpose flour + 1 1/2 teaspoon
baking powder + 1/4 teaspoon salt