Easy Blackberry Cobbler Recipe
Warm, bubbly, and bursting with juicy blackberries, this Easy Blackberry Cobbler is pure cozy comfort in every bite. Serve it fresh from the oven with vanilla ice cream for the ultimate summer dessert!
Equipment
- 1 9 x 13 inch (23 x 33 cm) baking dish
- 1 large mixing bowl
Ingredients
- 2 cups (400 g) sugar, divided
- 1½ cups (180 g) self rising flour see notes
- 1½ cups (360 ml) milk
- ½ cup (113 g) unsalted butter, melted
- 4 cups (560 g) fresh or frozen blackberries
Instructions
- Preheat the oven to 350 F (177 C). Generously grease a 9 x 13 or 10 inch baking dish.
- In a large bowl whisk the self rising flour (or the DIY blend for self rising flour) with 1 ½ cups (300 g) sugar until well combined. Whisk in the milk and melted butter until smooth and well combined. This is a very loose cake like batter.2 cups (400 g) sugar, divided, 1½ cups (180 g) self rising flour, 1½ cups (360 ml) milk, ½ cup (113 g) unsalted butter, melted
- Pour the cobbler batter into the prepared pan. Top the batter with the blackberries and evenly sprinkle the remaining ½ cup (100 g) sugar on top of the cobbler.4 cups (560 g) fresh or frozen blackberries
- Bake the blackberry cobbler for 40 - 55 minutes or until the top is a beautiful golden brown and the blackberry juices are bubbling. If the top is browning too fast, top the dish with foil around 40 minutes of baking and until the dish is fully baked.
- Cool the blackberry dessert cobbler for 15 minutes, scoop into a bowl, top with ice cream or whipped cream and enjoy.
Notes
Store: Transfer leftover blackberry cobbler to an airtight container to store in the fridge for up to 3 - 4 days.
DIY Self Rising Flour: For a DIY version with a similar final texture, mix 1 ½ cups (180 g) all purpose flour with 2 ¼ teaspoons baking powder and ¾ teaspoon salt together until well combined. Use as 1 ½ cups “self rising flour” as written in the recipe.
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