Description

A rustic, easy-to-make summer dessert featuring juicy blackberries and a tender, biscuit-like vanilla topping. This cobbler requires no pie crust and is perfect for using seasonal fruit.

Ingredients

Scale

4 cups fresh blackberries (about 600g)
½ cup granulated sugar (100g)
2 tablespoons cornstarch (15g)
1 tablespoon lemon juice (15ml)
Zest of 1 lemon
1 teaspoon vanilla extract
1 cup all-purpose flour (125g)
1 teaspoon baking powder
¼ teaspoon salt
¼ cup unsalted butter, melted (57g)
⅓ cup milk (80ml)
1 tablespoon extra sugar for sprinkling

Instructions

Preheat oven to 375°F (190°C) and grease a 9×9 inch baking dish.
In a medium bowl, gently toss blackberries with sugar, cornstarch, lemon juice, lemon zest, and vanilla. Let sit for 10-15 minutes to draw out juices.
Spread the berry mixture evenly into the prepared baking dish.
In a small bowl, whisk together flour, baking powder, and salt.
In another small bowl, mix melted butter, milk, and vanilla.
Pour wet ingredients into dry ingredients and stir gently until just combined; do not overmix. The batter should be lumpy.
Dollop the batter over the berries in spoonfuls. Do not spread flat.
Sprinkle the extra tablespoon of sugar over the topping.
Bake for 45-50 minutes until the topping is golden brown and the sauce is bubbling vigorously around the edges.
Let cool for 15-20 minutes before serving to allow the sauce to thicken.

Notes

Letting the berries rest with sugar is crucial for releasing juices. Do not overmix the topping batter to ensure a tender, biscuit-like texture. If the top browns too quickly, tent with foil after 30 minutes. Can be made with frozen blackberries (add 5-10 mins to bake time).

Prep Time: 15 minutes
Cook Time: 45-50 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 35
Sodium: 120
Fat: 8
Saturated Fat: 5
Carbohydrates: 52
Fiber: 4
Protein: 3

Keywords: blackberry cobbler, summer dessert, easy cobbler, vanilla cobbler, seasonal fruit, rustic dessert, gluten-free option