Blackberry Cobbler

Blackberry Cobbler

Ingredients

Filling

• 6 cups blackberries (fresh or frozen)
• 3/4 cup granulated sugar (adjust if berries are very sweet or tart)
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• Pinch of salt

Topping

• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 6 tablespoons cold unsalted butter, cubed
• 1/2 cup milk
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 190°C (375°F). Lightly grease a 9-inch baking dish.
2. Prepare the filling:
   In a bowl, mix blackberries, sugar, cornstarch, lemon juice, vanilla extract, and salt. Stir gently until evenly coated. Pour into the prepared baking dish.
3. Prepare the topping:
   In a separate bowl, mix flour, sugar, baking powder, and salt. Add cold butter and cut it into the flour using fingers or a pastry cutter until mixture looks like coarse crumbs. Add milk and vanilla extract. Stir just until combined. Do not overmix.
4. Assemble:
   Drop spoonfuls of the topping over the blackberry filling. It does not need to fully cover the fruit.
5. Bake for 40 to 50 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
6. Cool for 10 to 15 minutes before serving so the filling can set slightly.

Serving suggestion

Serve warm. It goes well with vanilla ice cream or plain whipped cream.

If you want, I can also give you a more traditional Southern-style version, a crisp topping version, or a no-butter quick version.