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Fresh Blackberry Cobbler

Fresh Blackberry Cobbler

Juicy blackberries bake beneath a tender, buttery cobbler topping with lightly crisp edges and a syrupy fruit filling. This simple american dessert is best served warm with vanilla ice cream or softly whipped cream.

Prep: 20 min · Cook: 45 min · Total: 65 min · Serves: 8

Ingredients

  • 1 tsp vanilla extract
  • 2 tsp baking powder
  • 0.25 tsp fine salt
  • 1 cup all-purpose flour
  • 1 tbsp lemon juice (freshly squeezed)
  • 1 cup granulated sugar
  • 1 tsp lemon zest (finely grated)
  • 6 cups fresh blackberries (rinsed and drained)
  • 6 tbsp unsalted butter (melted and slightly cooled)
  • 0.75 cup whole milk (cold)
  • 2 tbsp turbinado sugar

Instructions

  1. Position a rack in the center of the oven and heat the oven to 375°F (190°C) for at least 15 minutes so the cobbler bakes evenly.
  2. Lightly grease a 9-inch square baking dish or a 2-quart casserole dish with a thin coating of butter or baking spray, making sure the corners are covered to prevent the fruit syrup from sticking.
  3. Place the 6 cups rinsed and drained fresh blackberries in a large mixing bowl and gently blot away excess surface water with paper towels so the filling thickens properly as it bakes.
  4. Add 1 cup granulated sugar, 1 tbsp freshly squeezed lemon juice, 1 tsp finely grated lemon zest, and 1 tsp vanilla extract to the bowl with the blackberries, then fold with a silicone spatula for about 1 minute until the berries are evenly coated and glossy.
  5. Transfer the blackberry mixture to the prepared 9-inch baking dish and spread it into an even layer with the spatula, keeping the fruit level so the topping bakes uniformly.
  6. In a medium mixing bowl, whisk 1 cup all-purpose flour, 2 tsp baking powder, and 0.25 tsp fine salt for 30 seconds until the leavening is evenly distributed and no small clumps remain.
  7. Pour 0.75 cup cold whole milk and 6 tbsp melted and slightly cooled unsalted butter into the flour mixture, then stir with a wooden spoon for 45 to 60 seconds until a thick, spoonable batter forms with no dry streaks; do not overmix.
  8. Drop the batter in heaping spoonfuls over the blackberry filling in the 9-inch baking dish, leaving a few small gaps so steam can escape and the fruit juices can bubble through.
  9. Sprinkle 2 tbsp turbinado sugar evenly over the batter, then place the baking dish on a rimmed sheet pan to catch any bubbling juices during baking.
  10. Bake the cobbler on the center oven rack at 375°F (190°C) for 40 to 45 minutes, until the topping is deep golden brown, the blackberry filling bubbles vigorously around the edges and through the gaps, and a toothpick inserted into the center of the topping comes out with moist crumbs but no wet batter.
  11. Transfer the baking dish to a wire rack and let the cobbler cool for 20 minutes, during which the fruit syrup will thicken and the topping will finish setting.
  12. Serve the blackberry cobbler warm from the baking dish with a large spoon, making sure each portion includes both bubbling fruit and golden topping.

Nutrition (per serving)

  • Calories: 304
  • Protein: 4 g
  • Fat: 10 g
  • Carbohydrates: 51 g
  • Fiber: 6 g
  • Sugar: 35 g
  • Sodium: 205 mg

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