Blackberry Cobbler is a perfect sweet and tart dessert, with an easy self-made buttery crust over juicy blackberries. This is a classic, Southern favorite!
Prep Time15 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr
Servings: 8servings
Calories: 336kcal
Author: Lucy Brewer
Ingredients
1stick unsalted butter
5cupsfresh or frozen blackberries, (if using frozen, thaw first and drain extra juice)
¾cupwater
1cupgranulated sugar, divided
1sprig of fresh thyme
½cuplight brown sugar
1cupself-rising flour (see notes for directions using all-purpose)
¼teaspoonbaking soda
1 ¼cupwhole fat buttermilk
1teaspoonvanilla extract
1tablespoonturbinado sugar
Instructions
Preheat oven to 350°. Melt butter in a 13x9 inch baking dish.
Place blackberries in a saucepan and stir in 1/2 cup granulated sugar with water. Add thyme and bring to a boil then turn down to simmer. Cook for 5 minutes and remove from heat.
Whisk together flour and baking soda, then add remaining 1/2 cup of granulated sugar and 1/2 cup brown sugar and whisk until well blended. Stir in buttermilk and vanilla extract.
Once butter is melted, slowly pour in batter over the butter but do not stir. Remove thyme from blackberries and discard, then gently spoon the blackberries and any accumulated juices over the batter and do not stir.
Sprinkle the turbinado sugar over the top then bake for 40-45 minutes until golden brown. Serve hot or room temperature with vanilla ice cream or homemade whipped cream.
Notes
If using all-purpose flour, whisk together:
1 cup all-purpose
2 teaspoons baking powder
1/4 teaspoon salt
** You can melt the butter and stir it together with the flour mixture, then add the berries. This changes the texture slightly but will still work and still tastes delicious!