Prep 15 mins
Cook 1 hr 15 mins
This cobbler won the grand prize in the “Betty Crocker Recipes from the Soul” recipe contest.
- 2 1⁄2 cups fresh blackberries (thawed and drained, do not use blueberries) or 2 1⁄2 cups frozen blackberries (thawed and drained, do not use blueberries)
- 1 cup sugar
- 1 cup Gold Medal all-purpose flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 cup milk
- 1⁄2 cup butter, melted
- whipped cream or ice cream, to top, if desired
- In medium bowl, stir together blackberries and sugar.
- Let stand about 20 minutes or until fruit syrup forms.
- Heat oven to 375°F
- In large bowl, stir together flour, baking powder, salt and milk.
- Stir in melted butter until blended.
- Spread in ungreased 8-inch square pan.
- Spoon blackberry mixture over batter.
- Bake 45 to 55 minutes or until dough rises and is golden.
- Serve warm with cream.
I left a little sugar out of the berries and added about 2 tsp. sugar to the batter (personal preference). The cobbler was wonderful warm with vanilla ice cream on top!!
Excellent recipe! I made it with no alterations, and it was very easy. The family enjoyed it, so this is a definite keeper! Many of the other cobbler recipes called for self-rising flour, which I don't use, so this one is just what I wanted. Thanks!
Mmmm! This recipe is quick and easy and delicious! I made it exactly as written, using fresh blackberries since they're in season, and wouldn't change a thing. It was perfect warm from the oven. Eating it the next day, we found that it was better warmed up. I'll definitely make this again and again, and I plan to play around with different berries and maybe even peaches and apples. Thanks for posting!