Our greatly esteemed Linda B. alerted several of her friends to this Pioneer Woman blackberry cobbler recipe, and encouraged us to try it.
I finally got around to it yesterday, and wowzers. I should have made it the day she sent the email. Linda, you never, ever steer me wrong. This is very simple and VERY delicious. I encourage you to make it while blackberries are in season. :)
- 1/2 stick butter, melted, plus more for greasing pan
- 1 1/4 cups plus 2 tablespoons sugar
- 1 cup self-rising flour
- 1 cup whole milk
- 2 cups fresh (or frozen) blackberries (I used fresh.)
- Whipped cream and/or ice cream, for serving (I used whipped cream out of the can. Ha.)
Preheat the oven to 350 degrees F. Grease a 3-quart baking dish with butter.
In a medium bowl, whisk 1 cup sugar with the flour and milk. Whisk in the melted butter.
Rinse the blackberries and pat them dry. Pour the batter into the baking dish. Sprinkle the blackberries evenly over the top of the batter. Sprinkle 1/4 cup sugar over the blackberries. Bake until golden brown and bubbly, about 1 hour. When 10 minutes of the cooking time remains, sprinkle the remaining 2 tablespoons sugar over the top. (I forgot to do this but it still tasted great.) Top with whipped cream or ice cream . . . or both!
The crust somehow magically floats to the top so it looks like this.
And then it looks like this. :)