This blackberry cobbler has a light and fluffy cake-like topping instead of the traditional biscuit-style. My fiancé said this blackberry cobbler was the best she's ever had. Serve warm with heavy or whipped cream.
Ingredients
- white sugar: 0.5 cup
- cornstarch: 2 Tbsp
- blackberries: 6 cups (fresh)
- unsalted butter: 0.25 cup (melted)
- 1/2 cups all purpose flour: 2 piece
- 1/2 cups white sugar: 1 piece
- baking powder: 1 Tbsp
- salt: 1 tsp
- milk: 2 cups
- unsalted butter: 0.25 cup (melted)
- vanilla extract: 1 Tbsp
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
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Prepare the berries: Whisk sugar and cornstarch together in a small bowl. Place blackberries into a mixing bowl and drizzle with melted butter. Sprinkle cornstarch mixture over top, then toss until evenly coated. Spread into the prepared baking dish.
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Make the batter: Whisk flour, sugar, baking powder, and salt together in a mixing bowl until evenly blended. Stir in milk, melted butter, and vanilla until combined but still slightly lumpy. Pour over berries in the baking dish.
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Bake in the preheated oven until berries are tender and the crust is golden brown, 55 to 60 minutes. abapplez
