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Blackberry Cobbler
You only need a handful of ingredients to make this super easy Blackberry Cobbler with a sweet‚ thick berry filling and a simple‚ homemade golden crust&;#33;
A FRESH SUMMER FRUITY DESSERT
With warmer weather comes alllll the best fruity desserts and this Blackberry Cobbler has taken over my list of fantastic fruit cobbler desserts&;#33; It’s so easy to make and I love when I have fresh picked‚ juicy‚ perfectly ripe blackberries to toss in there. The golden brown buttery crust and sweet berry filling is just what you need on a nice hot day. Just like my many other cobbler recipes‚ this blackberry one knocks it out of the park.
FREQUENTLY ASKED QUESTIONS (FAQ’S)Â
Why not just put the fruit on the bottom&;#63; So the blackberries don’t burn before the crust is finished baking. The blackberries are heavier than the crust batter so they will slowly sink to the bottom as the crust bakes and puffs up. This allows everything to bake at the same time and you get a better overall flavor and texture. What if I only have all purpose flour&;#63; Self-rising flour already has baking powder and salt included. So instead of the self rising flour‚ you can use one cup of all-purpose flour whisked with 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt. Then follow the recipe as written and use that mixture in its place. Can I use frozen blackberries&;#63; Yes‚ you could. But‚ there’s a reason I suggest fresh fruit. If you were to use frozen blackberries‚ you’d have to go through the time and energy to defrost them fully then dry them completely before using them. If they aren’t dried properly they’ll make a watery filling (unless you like that sort of thing) and your cobbler will not turn out properly. Fresh fruit is the first choice here for sure. Can I use other fruit to make other cobblers&;#63; Certainly and if you take a few minutes to search around on my site‚ you’ll see I’ve already dabbled in a few other cobblers. They’re so easy and so delicious. A few of my favorites are: – Strawberry Rhubarb– Blueberry Cobbler – Banana Cobbler Does Blackberry Cobbler need to be refrigerated&;#63; Any leftover cobbler can be covered and refrigerated for up to 4 days. However‚ if you plan on eating it within the next day‚ you can keep it covered and stored at room temp- it doesn’t have to be refrigerated if you plan on eating within that timeframe. Just make sure you don’t store with ice cream on top or you’ll ruin the cobbler topping.You can reheat leftovers‚ if desired‚ in the microwave or in the oven. The oven is preferred to help keep a good texture to the topping and fruity filling. Can Blackberry Cobbler be frozen&;#63; Yup&;#33; Wrap any leftovers in plastic wrap or foil or store in a freezer safe container for up to 3 months. Thaw in the fridge overnight and warm in the oven if desired.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
self-rising flour – my go to self-rising flour for anything baking related is White Lily flour. I love baking with it.
sugar – I’ve only tested this with regular granulated white sugar. If you want to experiment‚ you could try brown sugar or a sugar alternative. If you do‚ let me know how it goes in the comments section.
milk – I only ever use cow’s milk and it’s always prefer 2% or higher milk. I like the flavor it brings. If you wanted to use a dairy free milk alternative‚ I don’t see why you couldn’t but it is not something that I have done‚ so I can not give any suggestions on it.
salted butter – be sure you’re using real butter and not margarine for this.
vanilla extract – I use a basic “baking vanilla extract.” But you can absolutely use any other vanilla‚ or homemade vanilla extract too.
fresh blackberries – This is my favorite to make in the summer or warmer weather when fresh blackberries are in season. If it isn’t blackberry season and you want to use frozen blackberries‚ you can‚ but you have to do so carefully. I explained this more in the FAQ section above.
HOW TO MAKE BLACKBERRY COBBLER
Preheat oven to 350F degrees. Spray a 9×9-inch square baking dish with nonstick cooking spray. I like to use the baking spray with flour in it‚ but any will do. Once pan is prepared‚ set it aside. In a medium bowl‚ using a spoon‚ stir together 1 cup self-rising flour with 1 cup granulated sugar.
Add in 1 cup milk and 1/2 cup (1 stick) salted butter‚ melted and 1 teaspoon vanilla extract. Stir until combined using a whisk. Do not overmix.
Spread cobbler mixture into the prepared baking dish and top evenly with 2 cups fresh blackberries.
Finally‚ sprinkle the top evenly with 1/4 cup sugar. Place baking dish in the oven and bake on the middle oven rack uncovered for 45 minutes to an hour‚ or until the top is a light golden brown and a toothpick comes out clean.
Serve and enjoy.
CRAVING MORE RECIPES&;#63;Â
Blackberry Bubble Up
Blueberry Cobbler
Chocolate Cobbler
Banana Cobbler
Country Peach Cobbler
Apple Cobbler
Cherry Cobbler
Peach Cobbler Cake
Crescent Cherry Cheesecake Cobbler
Blueberry Dump Cake
Blueberry Muffin Cake
Blueberry Buckle
Print
The Best Blackberry Cobbler
You only need a handful of ingredients to make this super easy Blackberry Cobbler with a sweet‚ thick berry filling and a simple‚ homemade golden crust&;#33;
Course DessertCuisine American
Prep Time 25 minutes minutesCook Time 50 minutes minutesTotal Time 1 hour hour 15 minutes minutes
Servings 6 servings
Author Brandie @ The Country Cook
Ingredients1 cup self-rising flour1 cup granulated sugar1 cup milk (2% or higher)½ cup (1 stick( salted butter‚ melted1 teaspoon vanilla extract2 cups fresh blackberries¼ cup sugar (for sprinkling on top)
InstructionsPreheat oven to 350F degrees. Spray a 9×9-inch square baking dish with nonstick cooking spray and set aside.In a medium bowl‚ stir together 1 cup self-rising flour with 1 cup granulated sugar. Add in 1 cup milk and ½ cup (1 stick( salted butter‚ melted and 1 teaspoon vanilla extract. Stir until combined. Spread mixture into a prepared baking dish. Top batter evenly with 2 cups fresh blackberries. Finally sprinkle the top evenly with ¼ cup sugar. Place baking dish in the oven and bake on the middle oven rack uncovered for 45 minutes to an hour‚ or until the top is a light golden brown and a toothpick comes out clean.
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
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