This blackberry cobbler has a lightweight and fluffy cake-like topping as a substitute of the normal biscuit-style. My fiancé mentioned this blackberry cobbler was one of the best she’s ever had. Serve heat with heavy or whipped cream.
Components
For The Berries:
- ½ cup white sugar
- 2 tablespoons cornstarch
- 6 cups contemporary blackberries
- ¼ cup unsalted butter, melted
For The Batter:
- 2 1/2 cups all objective flour
- 1 1/2 cups white sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 cups milk
- 1/4 cup unsalted butter, melted
- 1 tablespoon vanilla extract
How To Make Blackberry Cobbler
- Preheat the oven to 350 levels F (175 levels C). Flippantly grease a 9×13-inch baking dish.
- Put together the berries: Whisk sugar and cornstarch collectively in a small bowl. Place blackberries right into a mixing bowl and drizzle with melted butter. Sprinkle cornstarch combination over high, then toss till evenly coated. Unfold into the ready baking dish.
- Make the batter: Whisk flour, sugar, baking powder, and salt collectively in a mixing bowl till evenly blended. Stir in milk, melted butter, and vanilla till mixed however nonetheless barely lumpy. Pour over berries within the baking dish.
- Bake within the preheated oven till berries are tender and the crust is golden brown, 55 to 60 minutes.
