Here’s a classic recipe for Old-Fashioned Blackberry Cobbler—sweet, juicy blackberries with a golden, tender topping.
Ingredients
For the filling:
- 4 cups fresh or frozen blackberries
- ¾ cup granulated sugar (adjust depending on berry sweetness)
- 2 tbsp all-purpose flour (or cornstarch for a thicker filling)
- 1 tsp lemon juice
- ½ tsp ground cinnamon (optional)
For the topping:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup (1 stick) unsalted butter, melted
- ½ cup milk
- 1 tsp vanilla extract
Instructions
- Preheat oven:
- Preheat oven to 350°F (175°C). Grease an 8×8-inch or 9×9-inch baking dish.
- Prepare the filling:
- In a medium bowl, gently toss blackberries with sugar, flour, lemon juice, and cinnamon. Pour into the prepared baking dish.
- Make the topping:
- In a separate bowl, mix flour, sugar, baking powder, and salt.
- Stir in melted butter, milk, and vanilla until just combined (batter will be slightly thick).
- Assemble the cobbler:
- Spoon the batter over the blackberry filling. It’s okay if some berries peek through; this helps create a rustic look.
- Bake:
- Bake for 40–45 minutes until the topping is golden and a toothpick inserted comes out clean.
- Cool & serve:
- Let the cobbler cool for 10–15 minutes to allow the filling to thicken slightly.
- Serve warm with vanilla ice cream, whipped cream, or a drizzle of cream.
Tips:
- If using frozen blackberries, thaw and drain excess liquid before baking.
- For extra flavor, add a splash of bourbon or a teaspoon of almond extract to the filling.
- This cobbler keeps well for 1–2 days at room temperature or 3–4 days in the fridge.
If you want, I can also give a rustic skillet version that’s faster and gives a deep, caramelized blackberry flavor without fussing with bowls.
Do you want me to do that?
