Old‑Fashioned Blackberry Cobbler
Ingredients:
– 600–700 g (4–5 cups) fresh or frozen blackberries (if frozen, drain excess liquid)
– 1/2 cup (100 g) granulated sugar for the filling — increase to 2/3 cup if you prefer sweeter
– 1–2 tbsp fresh lemon juice
– 1–2 tbsp cornstarch (or 2–3 tbsp all‑purpose flour) to thicken the filling, optional if berries are very juicy
– 1 cup (125 g) all‑purpose flour for the topping
– 1/2 cup (100 g) granulated sugar for the topping + 1–2 tbsp extra to sprinkle on top (optional)
– 1 tsp baking powder
– 1/4 tsp salt
– 1/2 cup (115 g) cold butter, cut into cubes (or substitute 1/2 cup vegetable oil/coconut oil)
– 1/2 cup (120 ml) milk (whole or low‑fat) — or buttermilk/yogurt for extra flavor
– 1 large egg (optional, for binding and golden color)
– 1 tsp vanilla extract (optional)
– Optional: cinnamon or grated lemon zest for extra flavor
Method:
1. Preheat and prepare:
– Preheat oven to 190°C (375°F). Grease a 23×23 cm (9×9 inch) baking dish or a 24–26 cm skillet with butter or oil.
2. Make the blackberry filling:
– In a large bowl, toss the blackberries with 1/2 cup sugar, lemon juice, and cornstarch or flour (if using). Stir gently and let sit about 10 minutes to release juices.
3. Make the topping:
– In a medium bowl, whisk together flour, 1/2 cup sugar, baking powder, and salt. Cut the cold butter into the dry ingredients using a pastry cutter, fork, or fingertips until the mixture resembles coarse crumbs.
– In a small bowl, whisk milk with the egg and vanilla (if using). Add the wet mixture to the dry ingredients and mix lightly until a soft dough forms — do not overwork.
4. Assemble:
– Pour the blackberry mixture into the prepared baking dish and spread evenly. Drop or spread the topping over the berries — you can cover completely or leave gaps so the fruit can bubble through. Sprinkle a little extra sugar and cinnamon or lemon zest on top if desired.
5. Bake:
– Bake for 35–45 minutes, until the topping is golden and the filling is bubbling at the edges. If the top browns too quickly, cover loosely with foil and continue baking until done.
6. Cool and serve:
– Let the cobbler rest 10–15 minutes to thicken slightly. Serve warm with vanilla ice cream, whipped cream, or extra yogurt.
