Ingredients
For the filling:
- 4 cups fresh or frozen blackberries (if frozen, do not thaw)
- 1 cup granulated sugar
- 1 tablespoon lemon juice (optional for tartness)
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch (for thickening)
For the cobbler topping:
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, melted
- ¾ cup whole milk
- 1 teaspoon vanilla extract
Optional for serving:
- Vanilla ice cream or whipped cream
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9×9 inch baking dish or similar-sized oven-safe dish.
In a large bowl, combine blackberries, granulated sugar, lemon juice (if using), vanilla extract, and cornstarch.
Gently toss everything together until the berries are evenly coated and the sugar begins to dissolve.
Pour this mixture into the bottom of the prepared baking dish and spread it out evenly.
In another mixing bowl, whisk together flour, sugar, baking powder, and salt.
Add the melted butter, milk, and vanilla extract, and stir until a smooth batter forms.
The batter should be thick but pourable—avoid overmixing.
Pour the cobbler batter evenly over the blackberry mixture.
Use a spoon or spatula to gently spread the batter, but don’t worry if some berries peek through—it gives a beautiful rustic look when baked.
Place the cobbler in the preheated oven and bake for 45-50 minutes, or until the topping is golden brown and cooked through, and the berries are bubbling around the edges.
Allow the cobbler to cool for 10-15 minutes before serving. This helps the juices thicken slightly and makes serving easier.
Notes
- If using frozen blackberries, no need to thaw—just toss directly with sugar and cornstarch.
- Ensure the butter is fully melted and slightly cooled before adding to the batter for smooth mixing.
- Baking times may vary depending on oven and berry juiciness—look for a deeply golden topping and bubbling filling.