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Caitlin Bensel; Food Stylist: Torie Cox
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Caitlin Bensel; Food Stylist: Torie Cox
Ingredients
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1/2 cup (1 stick) salted butter, cut into 8 pieces
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5 cups fresh blackberries
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1 1/2 cups granulated sugar, divided
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1/2 tsp. table salt, divided
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1 cup all-purpose flour (about 4 1/4 oz.)
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2 tsp. baking powder
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1 cup whole milk
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1 tsp. vanilla extract
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Vanilla ice cream
Directions
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Prepare oven and warm baking dish:
Preheat oven to 375°F. Place butter in a 13 x 9–inch baking dish, and place dish in oven as it heats.
Caitlin Bensel; Food Stylist: Torie Cox
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Make blackberry mixture:
While oven heats, combine blackberries, 1/2 cup sugar, and 1/4 teaspoon salt in a large bowl, tossing well to coat. Let stand for 10 minutes.
Caitlin Bensel; Food Stylist: Torie Cox
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Make batter:
Whisk together flour, remaining 1 cup sugar, baking powder, and remaining 1/4 teaspoon salt in a medium bowl. Add milk and vanilla; whisk until smooth.
Caitlin Bensel; Food Stylist: Torie Cox
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Add batter and berries to baking dish:
Carefully remove baking dish from oven, making sure butter is completely melted. Pour batter evenly over butter in baking dish; do not stir mixture together.
Caitlin Bensel; Food Stylist: Torie Cox
Scatter blackberries and any juices over batter in baking dish; do not stir mixtures together.
Caitlin Bensel; Food Stylist: Torie Cox
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Bake cobbler:
Bake at 375°F until topping is golden brown and fruit mixture is bubbly, 40 to 45 minutes. Serve cobbler warm with ice cream.
Caitlin Bensel; Food Stylist: Torie Cox