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Preheat your oven to 375°F (190°C). Lightly grease a 9x9 inch baking dish or a 2-quart casserole dish.

In a large bowl, gently combine the fresh blackberries, 1/2 cup granulated sugar, 2 tablespoons all-purpose flour, lemon juice, and vanilla extract. Mix until the blackberries are evenly coated. Pour the mixture into the prepared baking dish and spread evenly.

In a separate medium bowl, whisk together the 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, baking powder, and salt for the cobbler topping.

Cut in the cold unsalted butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add the milk, mixing until just combined and a soft dough forms. Be careful not to overmix.

Drop spoonfuls of the cobbler topping over the blackberry filling, leaving some gaps for the fruit to peek through. Sprinkle the turbinado sugar evenly over the topping.

Bake for 35-40 minutes, or until the topping is golden brown and the filling is bubbly. If the topping browns too quickly, you can loosely tent it with aluminum foil.

Remove the cobbler from the oven and let it rest for at least 10 minutes before serving. This allows the filling to set slightly.


Preheat your oven to 375°F (190°C). Lightly grease a 9x9 inch baking dish or a 2-quart casserole dish.

In a large bowl, gently combine the fresh blackberries, 1/2 cup granulated sugar, 2 tablespoons all-purpose flour, lemon juice, and vanilla extract. Mix until the blackberries are evenly coated. Pour the mixture into the prepared baking dish and spread evenly.

In a separate medium bowl, whisk together the 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, baking powder, and salt for the cobbler topping.

Cut in the cold unsalted butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add the milk, mixing until just combined and a soft dough forms. Be careful not to overmix.

Drop spoonfuls of the cobbler topping over the blackberry filling, leaving some gaps for the fruit to peek through. Sprinkle the turbinado sugar evenly over the topping.

Bake for 35-40 minutes, or until the topping is golden brown and the filling is bubbly. If the topping browns too quickly, you can loosely tent it with aluminum foil.

Remove the cobbler from the oven and let it rest for at least 10 minutes before serving. This allows the filling to set slightly.
