Did you ever pick blackberries barefoot, the cold red Georgia dirt squishing between your toes, while you popped more berries in your mouth than in the bucket and kept one eye looking out for rattlesnakes? So many of my summer days were spent outside hunting for blackberries. If we picked enough, Granny would make us a pie.
Wouldn’t you give anything to have one of those carefree summer days back again? I sure would. The next best thing is making this blackberry cobbler because just the smell takes me back to my Granny’s kitchen in the middle of a hot summer afternoon.
I make blackberry cobbler the same as strawberry cobbler and only slightly different from my peach cobbler. They are all from the same basic recipe with a few minor adjustments for flavor. You can really use any fruit—blueberries would be great as well.
Cobblers can be made ahead and served at room temperature or heated a little in the microwave. Or you can get it ready and bake it while you’re having dinner and serve it hot with a scoop of vanilla ice cream. Either way, your family will love it!
- 1 stick unsalted butter
- 4 cups fresh or frozen blackberries, (if using frozen, thaw first and drain extra juice)
- 1 1/4 cups granulated sugar, divided
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 tablespoon brown sugar
- Preheat oven to 350°. Melt the butter in a 13x9 inch baking dish or 10-inch cast iron skillet.
- Stir in ¼ cup granulated sugar with the blackberries and set aside.
- Whisk together the flour, baking powder and salt, then add the remaining cup of granulated sugar and whisk until well blended. Slowly stir in the milk and vanilla extract.
- Once butter is melted, slowly pour in the batter over the butter but do not stir. Then gently spoon the blackberries and any accumulated juices over the mixture and DO NOT STIR.
- Sprinkle the brown sugar over the top then bake for 45 mins to one hour until golden brown. Serve hot or room temperature with vanilla ice cream or homemade whipped cream.
Nutrition Information:Yield: 8 Serving Size: 8 servings
Amount Per Serving: Calories: 336 Saturated Fat: 7g Cholesterol: 33mg Sodium: 90mg Carbohydrates: 53g Fiber: 4g Sugar: 37g Protein: 3g