So far this summer, I’ve gotten two flats of blackberries in my CSA boxes. I used one to make refrigerator jam (I use this recipe with half blueberries/half blackberries), and I started snacking on the second box. However, my snacking wasn’t making much of a dent. So I decided to make some cobbler.
However, I don’t love the soupy, runny cobbler that’s typical of fried catfish joints. And it also tastes too much like canned pie filling. I wanted something fresh and light.
So when I found the Pioneer Woman’s recipe, I knew with a little tweaking it would be perfect. In blogger fashion, I decided to bake it up in my pretty Fiesta bowl for pictures, but you could use a 9 x 13.
Also, I used some hand-made tea towels that we got for a wedding gift as the back drop for the cobbler. Every woman in my husband’s family has a set of these days of the week towels. And Monday is under this bowl of goodness.
Easy Blackberry Cobbler
- 1 Stick (1/2 cup) Butter melted
- 1 1/2 cup sugar- divided into 1 cup and 1/2 cup
- 1 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 tablespoon vanilla extract
- 1 cup milk (I used unsweetened plain almond milk…but any milk will work)
- 2.5 cups blackberries, washed (fresh or frozen)
Combine the 1 cup of sugar, flour, salt, baking powder, and cinnamon with a whisk. Add the milk, butter, and vanilla and mix until smooth.
Spray your pan well and pour in your batter. Sprinkle blackberries throughout. Sprinkle the top with the remaining 1/2 cup sugar.
Bake at 350 for 1 hour (maybe 80 minutes if you’re using a deeper pan like mine). The edges get crispy and delicious. It’s perfect.
Best if eaten warm topped with whipped cream. 🙂 Ice cream would work too.