Fresh Blackberry Cobbler
A juicy blackberry cobbler with a buttery topping, perfect for summer gatherings. Easy and delicious!
Equipment
- 1 9-inch round cake pan greased and floured
- 1 mixing bowl large
- 1 pastry cutter
Ingredients
Filling
- 6 cups fresh blackberries
- 1 cup granulated sugar
- 2 tbsp lemon juice
- 1/2 tsp cinnamon
Topping
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter cold and cubed
- 1/2 cup milk
Instructions
Preparation
- Rinse the blackberries under cold water, pat them dry, and remove any stems or leaves. Place the berries in a large mixing bowl.
- Add the sugar, lemon juice, and cinnamon to the blackberries. Toss gently to coat and let them sit while you prepare the topping.
Topping
- In a separate bowl, mix the flour, sugar, baking powder, and salt. Cut in the cold butter using a pastry cutter until the mixture resembles coarse crumbs.
- Pour in the milk and stir until just combined, being careful not to overmix the dough.
Assembly
- Preheat your oven to 375°F. Grease a 9-inch round cake pan.
- Spoon the blackberry mixture into the prepared pan, spreading it evenly. Drop spoonfuls of the topping over the berries, covering as much as possible.
- Bake in the preheated oven for 45 to 50 minutes, or until the topping is golden brown and the filling is bubbling.
Serving
- Let the cobbler cool slightly before serving. Enjoy it warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Storage
- Cover the cooled cobbler and store in the refrigerator for up to three days. Reheat before serving.
Notes
Pro Tips: Use fresh, in-season blackberries for the best flavor. Keep the butter cold for a flaky topping. Allow the cobbler to cool slightly before serving to let the filling set.
Ingredient Substitutions: Use a gluten-free flour blend for a gluten-free cobbler. Substitute plant-based margarine and almond milk for a vegan version.
How to Serve: Serve warm with vanilla ice cream or whipped cream.
Storage & Freshness: Store in the refrigerator for up to three days. Reheat before serving.
Make-Ahead Tips: Prepare the filling and topping separately ahead of time for quick assembly before baking.
Ingredient Substitutions: Use a gluten-free flour blend for a gluten-free cobbler. Substitute plant-based margarine and almond milk for a vegan version.
How to Serve: Serve warm with vanilla ice cream or whipped cream.
Storage & Freshness: Store in the refrigerator for up to three days. Reheat before serving.
Make-Ahead Tips: Prepare the filling and topping separately ahead of time for quick assembly before baking.