Description

Craving a warm, comforting dessert that bursts with juicy berry flavor? What if you could bake a golden, rustic Blackberry Cobbler in just over an hour, filling your home with the sweet aroma of summer? Say hello to Baron’s Blackberry Cobbler! This delightful recipe pairs fresh blackberries, lightly sweetened and coated in butter, with a fluffy, cake-like batter that bakes into a golden crust.

Ingredients

For the Berries

White Sugar (½ cup): Sweetens the blackberries and balances their tartness.
Cornstarch (2 tbsp): Thickens the berry juices for a syrupy consistency.
Fresh Blackberries (6 cups): The star ingredient, providing juicy, tart flavor and vibrant color.
Unsalted Butter (¼ cup, melted): Adds richness and helps coat the berries.

For the Batter

All-Purpose Flour (2½ cups): Forms the structure of the cake-like topping.
White Sugar (1½ cups): Sweetens the batter for a golden, tender crust.
Baking Powder (1 tbsp): Ensures the batter rises and stays fluffy.
Salt (1 tsp): Enhances and balances flavors.
Milk (2 cups): Creates a pourable, moist batter.
Unsalted Butter (¼ cup, melted): Adds richness and a buttery flavor.
Vanilla Extract (1 tbsp): Infuses the batter with warm, aromatic depth.

Substitutions and Variations

Blackberries: Use frozen blackberries (thawed and drained) or a mix of berries (e.g., raspberries, blueberries); adjust sugar if using sweeter berries.
White Sugar: Swap with brown sugar for a caramel-like depth or a sugar-free sweetener (adjust to taste).
Cornstarch: Replace with 2 tbsp all-purpose flour or 1 tbsp arrowroot powder for thickening.
All-Purpose Flour: Use gluten-free flour or whole wheat flour (may alter texture slightly).
Milk: Substitute with plant-based milk (e.g., almond, oat) or buttermilk for a tangier batter.
Unsalted Butter: Use salted butter (reduce salt to ½ tsp), vegan butter, or coconut oil.
Vanilla Extract: Swap with ½ tsp almond extract or omit for a simpler flavor.
Vegetarian: Naturally vegetarian; ensure butter is vegetarian-friendly.
Vegan: Use vegan butter and plant-based milk; ensure sugar is vegan (some use bone char).
Gluten-Free: Use gluten-free flour and ensure baking powder is gluten-free.

Optional Additions

Spices: Add ½ tsp cinnamon or nutmeg to the batter for warmth.
Toppings: Serve with whipped cream, vanilla ice cream, or a dusting of powdered sugar.
Crunch: Sprinkle ¼ cup chopped pecans or almonds over the batter before baking.

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Instructions

Prepare the Oven and Dish:
- Preheat the oven to 350°F (175°C).
- Lightly grease a 9×13-inch baking dish with butter or cooking spray.
- Tip: Use a glass or ceramic dish for even baking; ensure it’s at least 2 inches deep to hold the berries and batter.
Prepare the Berries:
- In a small bowl, whisk together ½ cup white sugar and 2 tbsp cornstarch until blended.
- Place 6 cups fresh blackberries in a large mixing bowl and drizzle with ¼ cup melted unsalted butter.
- Sprinkle the sugar-cornstarch mixture over the blackberries and toss gently until evenly coated.
- Spread the coated blackberries evenly in the prepared baking dish.
- Tip: Rinse and pat blackberries dry to avoid excess moisture; toss gently to prevent crushing berries.
Make the Batter:
- In a large mixing bowl, whisk together 2½ cups all-purpose flour, 1½ cups white sugar, 1 tbsp baking powder, and 1 tsp salt until evenly blended.
- Stir in 2 cups milk, ¼ cup melted unsalted butter, and 1 tbsp vanilla extract until just combined; the batter should be slightly lumpy, not overmixed.
- Tip: Stir gently to avoid overworking the batter, which can make the topping dense; a few lumps are fine.
Assemble the Cobbler:
- Pour the batter evenly over the blackberries in the baking dish, spreading gently if needed to cover most of the berries (some may peek through).
- Tip: Pour slowly to avoid displacing berries; the batter will rise and spread during baking.
Bake the Cobbler:
- Place the baking dish in the preheated oven and bake until the berries are tender and the crust is golden brown, about 55–60 minutes.
- Check doneness by inserting a toothpick into the topping; it should come out clean or with a few moist crumbs.
- Tip: Rotate the dish halfway through for even baking; if the top browns too quickly, cover loosely with foil after 40 minutes.
Cool and Serve:
- Let the cobbler cool for 15–20 minutes to set the filling and make serving easier.
- Scoop into bowls and serve warm, optionally with whipped cream, ice cream, or a dusting of powdered sugar.
- Pair with coffee, tea, or a glass of milk for a complete dessert experience.
- Tip: Serve warm for the best texture; use a large spoon to capture both berries and topping in each serving.