Description
Savor the taste of summer with our ultimate Blackberry Cobbler recipe. Juicy blackberries and a sweet, crispy topping make this dessert a must-try!
Ingredients
Scale
For the Filling:
- 5 cups fresh blackberries
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
For the Topping:
- 1/2 cup (1 stick, 113g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 1 large egg
- 1 cup (125g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
For Serving (Optional):
- Vanilla ice cream
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Generously grease a 9×13-inch baking dish or a deep-dish pie plate with butter or nonstick cooking spray.
- Prepare Fruit Filling: In a large bowl, gently combine the fresh blackberries, 1/2 cup granulated sugar, and vanilla extract. Toss until the blackberries are fully coated. Pour this mixture evenly into the prepared baking dish.
- Make Topping Batter: In a medium bowl, whisk together the melted butter, 1 cup granulated sugar, and egg until smooth.
- Add Dry Ingredients: In a separate small bowl, whisk together the all-purpose flour, baking powder, and salt. Add the dry ingredients to the wet ingredients (butter/sugar/egg mixture). Stir just until combined. Do not overmix; the batter should be thick.
- Top Fruit: Using the back of a spoon or a rubber spatula, carefully dollop and spread the batter evenly over the blackberry filling in the baking dish. Try to cover the fruit completely.
- Bake: Bake in the preheated oven for 40-45 minutes, or until the fruit filling is bubbly and the crust has turned a beautiful golden brown.
- Serve: Let the cobbler cool slightly before serving. Serve warm, optionally with a generous scoop of vanilla ice cream on top.
Notes
- Blackberries: Fresh blackberries are ideal, but you can use frozen blackberries. If using frozen, do not thaw them first; you may need to add 5-10 minutes to the baking time.
- Topping Batter: The batter is thick. Dollop it over the fruit and gently spread; it doesn’t need to be perfectly smooth before baking. Be careful not to overmix the batter.
- Baking Dish: A 9×13 inch dish or a similar sized deep-dish pie plate works well.
- Doneness: The cobbler is ready when the topping is golden brown and the fruit filling is bubbling around the edges.
- Storage: Store leftover cobbler covered at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat gently before serving if desired.