Ingredients
For the fruit filling:
4 cups fresh or frozen blackberries if frozen, thaw and drain first
3/4 cup granulated sugar
1 tbsp lemon juice
1 tbsp cornstarch for thickening
For the cobbler topping:
1 cup all-purpose flour
1/2 cup granulated sugar
1 1/2 tsp baking powder
1/4 tsp salt
6 tbsp cold butter cut into cubes
1/2 cup milk whole milk or buttermilk work best
1/2 tsp vanilla extract optional
Extra sugar for sprinkling on top optional
Instructions
Preheat the oven to 375°F (190°C).
Lightly grease a 9-inch square baking dish or similar-sized oven-safe dish.
Prepare the blackberry filling:
In a bowl, toss the blackberries with sugar, lemon juice, and cornstarch. Let sit while you prepare the topping.
Make the topping:
In a mixing bowl, whisk together flour, sugar, baking powder, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Add milk:
Pour in milk and vanilla (if using), and stir until just combined into a thick batter.
Assemble the cobbler:
Spoon the blackberry mixture into the prepared dish. Drop spoonfuls of batter evenly over the top — it doesn’t need to fully cover the berries, as it will spread while baking. Sprinkle a little sugar over the top for crunch if desired.
Bake:
Bake uncovered for 40–45 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
Cool slightly before serving:
Serve warm on its own or with a scoop of vanilla ice cream or whipped cream.
