The Pioneer Woman's Blackberry Cobbler
A delightful, easy-to-make dessert featuring a s
Ingredients
- ½ stick 1/4 cup unsalted butter, melted, plus more for greasing the pan
- 1 ¼ cups granulated sugar divided
- 1 cup self-rising flour
- 1 cup whole milk
- 2 cups fresh or frozen blackberries rinsed and patted dry
- Whipped cream and/or vanilla ice cream for serving
Instructions
- Preheat the oven: Set to 350°F (175°C). Grease a 3-quart baking dish with butter.
- Prepare the batter: In a medium bowl, whisk together 1 cup of sugar, flour, and milk. Add the melted butter and mix until smooth.
- Assemble the cobbler: Pour the batter into the prepared baking dish. Evenly distribute the blackberries over the top. Sprinkle the remaining 1/4 cup sugar over the berries.
- Bake: Place in the oven and bake for 1 hour, or until the top is golden brown and the filling is bubbly.
- Finish baking: If desired, sprinkle an additional 2 tablespoons of sugar over the top and bake for an additional 10 minutes.
- Serve: Let cool slightly before serving. Top with whipped cream or vanilla ice cream, if desired.
Notes
- For best results, use fresh blackberries. If using frozen, do not thaw them before adding to the batter to maintain texture.
- This cobbler is best enjoyed warm, ideally within a few hours of baking.
- Leftovers can be stored at room temperature for up to 3 days or refrigerated for up to a week.