Blackberries were on sale this week. Like, really on sale for 50 cents a container. I’m a major strawberry and blueberry girl but I like a good blackberry as well. I remembered a recipe I’d come across for blackberry cobbler but I hadn’t tried it yet. Today was the day. I practically skipped through the rest of the grocery store I was so excited to come home and make it.
Full disclosure, I bought too much. But we used them all anyway. This was bountiful blackberry cobbler. Totally fine with me because that meant more fruity goodness.
This is a basic cobbler recipe and you can probably interchange different fruit. I have some pitted fresh cherries in the freezer and will probably give them a whirl on our next camping trip.
After rinsing and draining your blackberries, stir in one cup of sugar and let them hang out for 20 minutes. Give it a couple stirs during that time while the yummy syrup is forming.
In a large bowl, stir together the flour, baking powder, salt and milk. Next, stir in melted butter until well blended.
Pour into an ungreased square baking dish. I normally use an 8×8 baking dish which fits well in a home or RV oven. This night, however, that dish was filled with cornbread so I had to improvise.
Give the blackberries one last stir then spoon the mixture over the batter.
Bake for 45-55 minutes until dough is a nice golden brown. Serve warm with a big ol’ scoop of vanilla ice cream. Or, in my case, some chocolate chip ice cream. As I was skipping through the store so excited about making this, I completely forgot to get vanilla ice cream. Oh well, looks like I need to make it prettier the next time.
Blackberry Cobbler
- 2 1/2 cups fresh blackberries
- 1 cup sugar
- 1 cup flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup (1 stick) melted butter
Preheat oven to 375.
In a medium bowl, stir sugar with blackberries. Let stand about 20 minutes while fruit syrup forms.
In a large bowl, stir together flour, baking powder, salt and milk. Stir in melted butter until blended. Spread in ungreased 8-inch square pan. Spoon blackberry mixture over batter.
Bake 45-55 minutes until dough rises and is golden brown.