I've made several, really good, versions of cobbler. This one is one of my favorites for a few reasons-- it's simple, it's fast to put together and it's delicious! I love the crunch and caramelized edges that comes from sprinkling sugar before baking, and a bit during the mid-bake process. You can use any kind of berry that you prefer, and frozen would work find, too. Serve this with plenty of fresh whipped cream or vanilla ice cream.
Course Dessert
Cuisine American
Keyword Berry Cobbler, Blackberry Cobbler, Fruit Cobbler
Prep Time 20 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour20 minutesminutes
Author Debby - www.AFeastfortheEyes.net
Ingredients
1 cupself-rising flourrecommended: King Arthur Flour (see notes for using all-purpose flour
1/2stick buttermelted, plus more for greasing pan NOTE: I use Bakers Joy Spray instead of butter
1cupwhole milk
1 1/4cupssugar(divided into 1 cup and 1/4 cup)
2Tbspsugar(added 10 minutes before end of baking time)
2cupsfresh or frozen berriesblackberries, raspberries etc.
If using All-Purpose Flour:
1cupflourminus 2 tsp*
1 1/2tsp.baking powder*
Garnish:
Whipped cream and/or ice creamfor serving
Instructions
Preheat the oven to 350 degrees F. Grease a 3-quart baking dish with butter, or with a quality non-stick baker's spray, like "Baker's Joy".
Whisk the one cup of sugar into the flour. Whisk in the milk and melted butter.
Rinse the berries and pat them dry.
Pour the batter into the baking dish. Sprinkle the berries evenly over the top of the batter.
Sprinkle 1/4 cup sugar over the blackberries. Bake until golden brown and bubbly, about 50-60 minutes.When 10 minutes of the cooking time remains, sprinkle the remaining 2 tablespoons sugar over the top. I tested to see if the cobbler was baked, by poking a toothpick into a "doughy" area. If it comes out clean, it's ready! Allow to cool until just warm-- about 20-30 minutes.
Top with whipped cream or ice cream . . . or both!
Notes
Recipe slightly adapted from "The Pioneer Woman Cooks"You can reduce the sugar by about 20% in the batter, if you are using a sweeter berry, or just want less sugar. I reduced the additional second coating of sugar to 1 tablespoon, and that worked out great.