This Blackberry Cobbler recipe comes from our old church cookbook, given by my lovely aunt Denise. Not only do I love making this recipe as an adult. It used to be my favorite thing to make when I was little.
My parents have always had a garden and were growing all kinds of fruits and vegetables. But my favorite things to pick were the blackberries. I would check the blackberry bushes every other day, and when I would bring back enough, my mom would make this recipe for me. She would 1/3 the recipe and I would make Blackberry Cobbler in my Easy-Bake Oven. It took forever, but it was so worth it!
The best way to melt the butter is to cut your stick into cubes and put it in the oven. While you are preheating the oven and preparing your other ingredients, pop your baking dish with the butter inside. Just make sure you check on the butter and don’t let it burn because we don’t want it browned.
This cobbler comes out smelling so good you are going to want to dig right in. But let it cool and rest for a few minutes so it’s not too mushy and it holds its shape better.
While checking if the cobbler is done, you will know when a toothpick inserted comes out clean.
This Blackberry Cobbler is so delicious and easy to make. It is definitely not healthy but it’s one of my favorite comfort foods to make. Just top with a little raw sugar when it comes out (optional) because it looks so pretty.
The Best Blackberry Cobbler That’s So Easy
Ingredients
- 1 stick butter salted
- 1 cup sugar
- 1 cup flour
- 1.5 teaspoons baking poder
- 1/2 teaspoon salt
- 3/4 cup milk whole preferred
- 2 cups fresh blackberries
- 1 teaspoon raw sugar (optional)
Instructions
- Preheat your oven to 350°. Cut your stick of butter into cubes to melt easier, place in oven for a few minutes to melt. Keep an eye on it making sure not to burn.
- Add your sugar, flour, baking powder, salt and milk to a bowl and stir. Don't over stir, a few small lumps are fine!
- Pour into 9×9 baking dish that already has melted butte and give it a little stir. Add your blackberries to the top making sure to spread out evenly.
- Bake for 40-50 minutes or until a toothpick inserted comes out clean (with no batter on it). Let rest for 5-10 minutes before cutting and top with a little raw sugar, enjoy!
This recipe can be used with any fruit you like, so if you don’t like blackberries, no problem!
Try one of my other recipes here: The Best Pig Pickin’ Cake
