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Ingredients
Scale
- 6 cups fresh blackberries
- 3/4 cup granulated sugar, divided
- 1/4 cup all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cut into pieces
- 1/2 cup milk
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, gently toss the blackberries with 1/4 cup of the sugar, 1/4 cup flour, lemon juice, cornstarch, cinnamon, and 1/4 teaspoon salt. Pour this mixture into an 8×8 inch baking dish.
- In a separate bowl, whisk together 1 cup flour, 1/2 cup sugar, baking powder, and 1/4 teaspoon salt.
- Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the milk, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Spoon the batter evenly over the blackberry mixture in the baking dish.
- Bake for 35-45 minutes, or until the topping is golden brown and the filling is bubbly.
- Let the cobbler cool slightly before serving.
Notes
- Serve warm with vanilla ice cream or whipped cream.
- For a crispier topping, you can sprinkle a little extra sugar over the batter before baking.
- If blackberries are very tart, you can add a little more sugar to the filling.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 35g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 40mg