Black Berry cobbler
The conventional biscuit-style topping for blackberry cobbler is replaced with a light and fluffy cake-like one in this recipe. This blackberry cobbler, according to my fiancé, is the greatest she’s ever had. Warm up and pair with whipped or thick cream.
15 minutes for preparation
Cook for 55 minutes.
One hour and ten minutes total
10 servings
Produced one 9 x 13-inch shoe
Use your seasonal produce to its full potential by making this classic blackberry cobbler recipe. It has a very delicious and fresh summer flavor!
Blackberry Cobbler Storage
Although it may be stored in the refrigerator for up to four days, this blackberry cobbler tastes best straight out of the oven. Use the oven or microwave to reheat.
Ingredients Berries:
- Half a cup of white sugar
- two tsp cornstarch
- Six cups of raw blackberries
- ¼ cup melted unsalted butter
Batter:
- Two and a half cups of all-purpose flour
- Half a cup of white sugar
- One-third tsp baking powder
- One tsp salt
- two glasses of milk
- 1/4 cup melted unsalted butter
- One tablespoon of essence from vanilla
Guidelines
- Turn the oven on to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 9 x 13-inch baking dish very lightly.
- Get the berries ready: In a small bowl, whisk together cornstarch and sugar. Put the blackberries in a mixing basin and pour melted butter over them. After scattering the cornstarch mixture on top, toss to coat thoroughly. Pour into the baking dish that has been ready.
- Prepare the batter: In a mixing bowl, whisk together flour, sugar, baking powder, and salt until well combined. Add the milk, vanilla, and melted butter and stir until well blended but not completely smooth. Fill the baking dish with the berries.
- Bake for 55 to 60 minutes in a preheated oven, or until the berries are soft and the crust is browned.
Nutrition Information (per serving)
422 Calories
76g Carbs,
6g Protein,
and 11g Fat