Easy Blackberry Cobbler
Easy Blackberry Cobbler
Ingredients
For the Blackberry Filling
- 4 cups fresh blackberries
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
For the Cobbler Topping
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small pieces
- 1/2 cup milk
- 1 tablespoon turbinado sugar, for sprinkling
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x9 inch baking dish or a 2-quart casserole dish.
⏱️ 5 min•🌡️ 375
- 2
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.
⏱️ 5 min
- 3
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.
⏱️ 3 min
- 4
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.
⏱️ 5 min
- 5
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.
⏱️ 2 min
- 6
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.
⏱️ 40 min•🌡️ 375
- 7
Remove the cobbler from the oven and let it rest for at least 10 minutes before serving. This allows the filling to set slightly.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Easy Blackberry Cobbler
Ingredients
For the Blackberry Filling
- 4 cups fresh blackberries
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
For the Cobbler Topping
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small pieces
- 1/2 cup milk
- 1 tablespoon turbinado sugar, for sprinkling
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x9 inch baking dish or a 2-quart casserole dish.
⏱️ 5 min•🌡️ 375 - 2
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.
⏱️ 5 min - 3
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.
⏱️ 3 min - 4
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.
⏱️ 5 min - 5
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.
⏱️ 2 min - 6
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.
⏱️ 40 min•🌡️ 375 - 7
Remove the cobbler from the oven and let it rest for at least 10 minutes before serving. This allows the filling to set slightly.
⏱️ 10 min