Warm & Sweet Blackberry Cobbler

Equipment

• 8×8-inch or 9×9-inch baking dish
• Mixing bowls (medium and large)
• Measuring cups and spoons
• Whisk
• Rubber spatula
• Pastry blender or two forks (optional)
• Zester or microplane (if using lemon zest)
• Baking sheet (optional, to catch any overflow)

Ingredients

For the Blackberry Filling:

• 6 cups fresh blackberries (about 1½-2 pounds), or frozen blackberries (no need to thaw)
• ½ cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest (optional)
• ½ teaspoon vanilla extract
• Pinch of salt

For the Cobbler Topping:

• 1½ cups all-purpose flour
• ⅓ cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• 6 tablespoons cold unsalted butter, cut into small pieces
• ¾ cup cold buttermilk or heavy cream
• 1 teaspoon vanilla extract
• 1 tablespoon coarse sugar for sprinkling (optional)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease your baking dish.
2. Prepare the blackberry filling:
   • In a large bowl, gently toss the blackberries with granulated sugar, cornstarch, lemon juice, lemon zest (if using), vanilla extract, and salt.
   • Let the mixture sit for 10-15 minutes to allow the berries to release some of their juices.
   • Transfer the berry mixture to the prepared baking dish, spreading it out evenly.
3. Make the cobbler topping:
   • In a medium bowl, whisk together the flour, granulated sugar, baking powder, salt, and cinnamon.
   • Add the cold butter pieces and use a pastry blender, two forks, or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
   • In a small bowl or measuring cup, combine the buttermilk (or heavy cream) and vanilla extract.
   • Pour the liquid ingredients over the flour mixture and stir just until combined. The batter should be thick but spoonable.
4. Assemble and bake the cobbler:
   • Drop spoonfuls of the topping over the blackberry filling, leaving some gaps for the filling to bubble up. (The topping will spread as it bakes.)
   • If desired, sprinkle the coarse sugar over the topping for extra crunch and sparkle.
   • Place the baking dish on a baking sheet if you’re concerned about overflow.
   • Bake for 35-40 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
5. Cool slightly before serving:
   • Allow the cobbler to cool for at least 15-20 minutes before serving to let the filling set slightly.
   • Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream if desired.