I LOVE COBBLER! There is just something about it’s rustic appearance, simple ingredients & incredible taste that does it for me.
This is my third cobbler I’ve made this week. (I’ll be hitting the p90X workout hard tomorrow) I’m going through a crazy cobbler crave and I just can’t get enough of them! I know fruit cobblers are typically a summer dessert, but there is just something comforting about cozying up on the couch with a bowl of warm, blackberry cobbler after a savory winter dinner.
They are so simple, easy and quick to whip up. This recipe for blackberry cobbler is one of my favorites because it is fast, pure and has that old fashioned cobbler taste. It has an awesome golden, buttery tasting crust that has a light crunch to the top and a soft, fluffy underside. I could sit and eat the crust all by itself. The blackberries have the right amount of sweetness and taste great with vanilla ice cream on the side
I’m not sure where this recipe originated from. It’s been in my collection for as long as I can remember. It’s a trusty ol recipe that I’ve never felt the need to tweak. To me, it is a perfect traditional southern cobbler.
My husband will challenge that statement though. Even though he loves this cobbler he prefers his with a double crust and a more pie crust type of crust. If you prefer your cobblers that way as well, then sit tight because I got that baby coming for you!
- 3 cups blackberries, fresh or frozen (I used frozen blackberries, thawed) ¾ cup sugar
- 1 cup flour
- 2 teaspoons baking powder ½ teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla (optional) ½ cup sugar
- ½ cup butter, melted
- Preheat Oven to 375
- Add blackberries to a bowl and then add in ¾ cup sugar. Stir and let sit until juices form (about 10-15 minutes) Set aside.
- In a separate bowl, whisk together flour, baking powder, salt, & sugar.
- Add milk. Give it a stir to combine all ingredients and then add in vanilla, if using.
- Stir in the melted butter
- Grease a 9 x 9 inch square pan with butter.
- Pour batter into the pan.
- Drop the blackberries right on top of the batter. Don't worry about doing this pretty or trying to get all the dough covered up.
- Bake for 35-45 minutes or until crust is golden. Let cool for at least 10 minutes.