PIONEER WOMAN’S BLACKBERRY COBBLER
This unique and delicious blackberry cobbler requires just a few minutes of prep and yields a summer dessert everyone is sure to love.
The batter for this cobbler is thin like cake batter, instead of thick and biscuit-like, which is what I’m used to. And when you layer it into the pan, you pour the batter in first, and then arrange the blackberries on top. As it bakes the blackberries mostly sink to the bottom and soften, and the topping gets nice and crisp.
INGREDIENTS:
- 1/2 cup (113 grams) unsalted butter, melted and cooled
- 1 1/4 cup + 2 tablespoons (275 grams) granulated sugar, divided
- 1 cup (120 grams) all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (225 ml) whole milk
- 3 cups (430 grams) blackberries, fresh or frozen
- Vanilla ice cream or whipped cream, for serving (optional)
DIRECTIONS:
- Preheat oven to 350 degrees F and grease a 9-inch round baking dish with butter or nonstick spray.
- In a medium bowl, stir together 1 cup of the sugar, the flour, baking powder, and salt. Add the milk and combine. Add the melted butter and whisk until smooth.
- Pour the batter into the greased baking dish. Scatter the top with all of the blackberries. Sprinkle 1/4 cup of sugar over the top.
- Bake until edges are golden and crispy, 50-60 minutes. When 10 minutes remain (topping is just turning golden), sprinkle with remaining 2 tablespoons sugar.
- Serve warm with whipped cream or ice cream, if desired.
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