Easy Blackberry Cobbler
Originally from Betty Crocker, in this recipe the sugar is only on the berries and not in the cake batter portion.
Servings 8 servings
Cost 5
Equipment
- 1 8-inch square glass baking dish 2 quarts
Ingredients
Fruit Filling
- 2 ½ cups fresh blackberries
- 1 cup sugar (200 grams)
- ¼ teaspoon cinnamon (optional) or cardamom
Batter
- 1 cup all-purpose flour (140 grams)
- 2 teaspoon baking powder
- ½ teaspoon salt
- 8 tablespoons butter, melted (114 grams)
- 1 cup milk (160 grams)
Instructions
- Preheat oven to 375 degrees F. Have ready an 8-inch square baking dish. No need to grease it.
- In a large bowl, toss the berries with the sugar and cinnamon and let stand for 20 minutes. A syrup should form.
- In a mixing bowl, mix together flour, baking powder, salt and milk, then stir in melted butter.
- Spread the batter in the pan, the pan, then spoon the berries in the center.
- Bake for 45 to 55 minutes or until batter is golden brown.
Notes
You can cut the sugar by a tiny bit if you want to. I usually use a scant 1 cup which is about 180 grams or 1 cup minus about 2 tablespoons. 1 cup seems like a lot, but with all of the peaches and butter, it ends up not being overly sweet. But I still like to use just shy of a cup.