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Blackberry Cobbler


This blackberry cobbler has a lightweight and fluffy cake-like topping as a substitute of the normal biscuit-style. My fiancé mentioned this blackberry cobbler was one of the best she’s ever had. Serve heat with heavy or whipped cream.


For The Berries:

  • ½ cup white sugar
  • 2 tablespoons cornstarch
  • 6 cups contemporary blackberries
  • ¼ cup unsalted butter, melted

For The Batter:

  • 2 1/2 cups all objective flour
  • 1 1/2 cups white sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 cups milk
  • 1/4 cup unsalted butter, melted
  • 1 tablespoon vanilla extract

How To Make Blackberry Cobbler

  1. Preheat the oven to 350 levels F (175 levels C). Flippantly grease a 9×13-inch baking dish.
  2. Put together the berries: Whisk sugar and cornstarch collectively in a small bowl. Place blackberries right into a mixing bowl and drizzle with melted butter. Sprinkle cornstarch combination over high, then toss till evenly coated. Unfold into the ready baking dish.
  3. Make the batter: Whisk flour, sugar, baking powder, and salt collectively in a mixing bowl till evenly blended. Stir in milk, melted butter, and vanilla till mixed however nonetheless barely lumpy. Pour over berries within the baking dish.
  4. Bake within the preheated oven till berries are tender and the crust is golden brown, 55 to 60 minutes.