I\u2019ve been making this recipe at least once a week for the past month! I can\u2019t seem to keep it in the house.
476 1 minute read<\/p>\n\n\n\n
This Classic Blackberry Cobbler is a warm, simple dessert featuring a sweet and tangy blackberry filling topped with a moist, tender, cake-like batter that bakes up beautifully around the fruit.<\/p>\n\n\n\n
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Classic Blackberry Cobbler
Ingredients:
For the Blackberry Filling:
Ingredients Quantity
Fresh blackberries (or frozen, thawed and drained) 4 cups
Granulated sugar 1 cup
Lemon juice 1 tablespoon
Cornstarch 2 tablespoons
For the Topping:
Ingredients Quantity
All-purpose flour 1 cup
Granulated sugar 1 cup
Baking powder 1 teaspoon
Salt 1\/4 teaspoon
Unsalted butter, melted 1\/2 cup
Whole milk 1\/2 cup
Vanilla extract 1 teaspoon
How To Make Classic Blackberry Cobbler:
Step 1: Preheat Oven: Preheat your oven to 375\u2218F(190\u2218C).
Step 2: Prepare Blackberry Filling: In a large bowl, combine the blackberries, 1 cup sugar, lemon juice, and cornstarch. Stir until the blackberries are well coated. Transfer the mixture to a greased 9\u00d713-inch baking dish.
Step 3: Prepare Topping: In a medium bowl, whisk together the flour, 1 cup sugar, baking powder, and 1\/4 teaspoon salt. Add the melted butter, whole milk, and vanilla extract. Stir until the batter is just combined and smooth.
Step 4: Assemble and Bake: Spoon the topping evenly over the blackberry mixture. Place the cobbler in the preheated oven and bake for 40-45 minutes, or until the topping is golden brown and the blackberry filling is bubbly.
Step 5: Cool and Serve: Allow the cobbler to cool for 10-15 minutes before serving. Enjoy warm with a scoop of vanilla ice cream, or at room temperature.<\/p>\n","protected":false},"excerpt":{"rendered":"
I\u2019ve been making this recipe at least once a week for the past month! I can\u2019t seem to keep it in the house.476 1 minute read This Classic Blackberry Cobbler is a warm, simple dessert featuring a sweet and tangy blackberry filling topped with a moist, tender, cake-like batter that bakes up beautifully around the … Read more<\/a><\/p>\n","protected":false},"author":2,"featured_media":3803,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3802","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes-2"],"_links":{"self":[{"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/posts\/3802","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/comments?post=3802"}],"version-history":[{"count":1,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/posts\/3802\/revisions"}],"predecessor-version":[{"id":3804,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/posts\/3802\/revisions\/3804"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/media\/3803"}],"wp:attachment":[{"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/media?parent=3802"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/categories?post=3802"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/tags?post=3802"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}