I picked up a pint of locally grown blackberries at the Farmer’s Market last weekend. They are Doug’s favorite, so I thought I would surprise him with a homemade blackberry cobbler!
Y’all. This is my go-to recipe for dessert. I almost always have the ingredients on hand. You will not believe how simple it is!
Here’s what you need:
Clockwise, starting at 9:00-
1 cup sugar
1 cup self-rising flour
1 cup milk (any kind, I use skim, but use what you have)
1 pint blackberries
2 Tbsp sugar (separate)
1 stick butter (I use unsalted, but use what you have)
1/4 cup water (not pictured)
Preheat oven to 350 degrees. In a 9″x9″ glass baking dish (you can use a 9″x13″, results in a more shallow cobbler-but still delicious!), place whole stick of butter and slide pan into the oven. While the butter is melting, combine flour, sugar and milk in medium mixing bowl. Stir to combine until most clumps are dissolved. Set aside.
Rinse blackberries and place in a small pot on the stove top. Sprinkle with the 2 Tbsp sugar and add 1/4 cup water to the pan. Simmer on medium high for 10 minutes, or until berries have started to break down and juice thickens.
Remove baking dish from the oven. Carefully add all of the blackberries and juice to the baking dish, spreading throughout. Pour batter mixture throughout pan–do not stir. Bake at 350 degrees for 30-40 minutes, or until crust is golden brown and filling is bubbly.
Serve with vanilla ice cream (shown)
or freshly whipped cream
(1 c. heavy whipping cream + 2 Tbsp confectioners sugar, whipped on high until thick). Enjoy!
