epicurious5.0
Blackberry Cobbler
A classic Southern dessert, this easy blackberry cobbler has a cakey topping and rich, juicy summer fruit beneath. Learn how to make blackberry cobbler here.
👥 6 Servings⏱️ Prep & Cook: 1h 10m🔥 Cook: 10 min👤 Virginia Willis📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●baking dish
- ●oven
- ●bowl
- ●whisk
- ●wooden spoon
📝 Preparation Steps
1
Place rack in center of oven; preheat the oven to 350°F. Melt ½ cup (1 stick) unsalted butter in a 10" cast-iron skillet or a 13x9" baking dish in the oven, 5–⏱️ 7 minutes.
2
Place 4 cups fresh blackberries (about 24 oz.) in a large bowl; mash about half the berries with a potato masher to release some of the juices. Add 2–4 Tbsp. (25–50 g) sugar (if the berries are very sweet, add less; if tart, add more) and toss to combine.
fresh blackberries (about 24 oz.)4 cups(125 g) all-purpose flour1 cup
3
Whisk remaining 1 cup (200 g) sugar, 1 cup (125 g) all-purpose flour, 2 tsp. baking powder, and a pinch of kosher salt in a medium bowl to combine, about ⏱️ 30 seconds. Add 1 cup whole milk and 1 tsp. vanilla extract; stir with a wooden spoon or rubber scraper until evenly blended.
(125 g) all-purpose flour1 cup. baking powder2 tspPinch of kosher saltwhole milk1 cup. vanilla extract1 tsp
4
Remove baking dish from the oven; pour melted butter into batter and stir to combine. Pour batter into baking dish and scatter blackberries and their juices on top of batter. Bake until the top is golden brown and a toothpick or cake tester inserted into the batter comes out without any batter attached, about ⏱️ 1 hour. Serve, hot, warm, or at room temperature, with whipped cream, crème fraîche, or ice cream. Editor’s note: This recipe first appeared on Epicurious in December 2011 as ‘Meme’s Blackberry Cobbler.’ Head this way for more easy summer desserts →
fresh blackberries (about 24 oz.)4 cups(125 g) all-purpose flour1 cupWhipped cream, crème fraîche, or ice cream, to serve
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