This recipe takes all of the fuss out of making cobbler and eliminates that doughy taste. Serve with whipped cream or ice cream. It's really tasty enough without topping!
Ingredients
- cooking spray:
- blackberries: 5 cups (fresh)
- white sugar: 0.5 cup
- lemon juice: 2 Tbsp
- lemon-poppy seed muffin mix: 1 pack (15.8 ounce pack)
- egg: 1 piece
- milk: 0.33333 cup
- ground cinnamon: 1 tsp
- butter at room temperature: 0.5 cup
- brown sugar: 1 cup
Metric Conversion
Stages of cooking
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Preheat oven to 375 degrees F (190 degrees C). Spray a 9x9-inch baking pan with cooking spray.
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Spread the blackberries into the prepared baking pan, and sprinkle with white sugar; drizzle with lemon juice. In a bowl, mix the lemon-poppy seed muffin mix, egg, milk, and cinnamon, and stir until moistened. It's okay to leave lumps in the batter. Pour the batter over the blackberries.
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Place the butter and brown sugar into a bowl, and mix with an electric mixer on medium speed until the mixture resembles coarse crumbs. Spread this mixture over the batter in the pan.
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Bake in the preheated oven until the topping is browned and the blackberries are bubbling, about 1 hour. Allow to stand for 20 minutes before serving.
