This blackberry cobbler recipe comes straight from my many saved recipes from The Pioneer Woman. People envision cobblers in different ways.The cobblers we were accustomed to had the fruit center and more of the pie crust topping. When I made this cobbler for the first time, I was puzzled as to how I could convince my husband that this is blackberry cobbler. This cobbler is more of a cake texture. One bite later, we did not care, this blackberry cobbler is delicious, sweet and was immediately added to our cobbler desserts list.
This cobbler is sweet and delicious on its own, but I cannot help but to include a generous serving of whipped cream on the side.
- 1 cup self-rising flour
- 1 1/4 cup sugar plus 1 t
- 1 cup milk
- 1 cup butter melted (plus more for buttering the dish)
- 2 cups blackberries fresh or frozen
- Preheat oven to 350 degrees.
- Butter baking dish.
- Pour the flour and 1 cup sugar in a large mixing bowl. Use a whisk to combine the flour and sugar.
- Add the milk to the flour and sugar. Stir with whisk until combined.
- Add the melted butter to the mixture. Stir with whisk until completely combined.
- Pour the batter into the prepared dish.
- Sprinkle the blackberries evenly over the top of the batter.
- Sprinkle 1/4 cup sugar over the batter and blackberries.
- Bake in the oven for 1 hour. Sprinkle 1 t of sugar over top 10 minutes before the cobble is done.
- Remove from the oven, and let cool for at least 15 minutes.
- Serve with whipped cream or vanilla ice cream.