Blackberry Crumble Cobbler
A delightful summer dessert with juicy blackberries and a crispy oat crumble topping, perfect for potluck gatherings.
Equipment
- 1 9-inch round cake pan greased
- 1 mixing bowl large
- 1 pastry cutter
Ingredients
Blackberry Filling
- 4 cups fresh blackberries
- 1/2 cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
Crumble Topping
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup unsalted butter chilled and diced
- 1/2 tsp ground cinnamon
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Grease a 9-inch round cake pan and set aside.
- In a large mixing bowl, combine the blackberries, sugar, cornstarch, and lemon juice. Mix gently to coat the berries evenly.
- Pour the blackberry mixture into the prepared cake pan, spreading it out evenly.
Make the Crumble Topping
- In another bowl, mix together the rolled oats, flour, brown sugar, and cinnamon.
- Cut the chilled butter into the dry mixture using a pastry cutter until it resembles coarse crumbs.
- Evenly sprinkle the crumble topping over the blackberry filling.
Bake the Cobbler
- Place the cobbler in the oven and bake for 45-50 minutes, or until the topping is golden brown and the filling is bubbling.
- Allow the cobbler to cool slightly before serving. Enjoy warm with a scoop of vanilla ice cream.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Use cold butter for the best texture. Ingredient Substitutions: Try using mixed berries or adding nuts to the topping. How to Serve: Best served warm with ice cream. Storage & Freshness: Keep in the fridge for up to 3 days. Make-Ahead Tips: Prepare the topping in advance and store it in the fridge until ready to bake.