This easy and delicious blackberry cobbler from The Pioneer Woman requires just a few minutes of prep and yields a summer dessert everyone is sure to love.
The Pioneer Woman sure knows her stuff. Ree’s blog was one of the first I started following back in the day when I began to teach myself how to bake.
I’ve tried so many of her recipes, and when her first book came out I bought it and waited in line to get it signed when she came to town. I’ve met her a few times since then, and I can tell you that she is just as kind, hilarious, and down to earth in person as she is on her website.
When I first came upon her blackberry cobbler recipe I knew I had to try it. That was many years ago and it’s been a family favorite ever since! This blackberry cobbler is filled with fresh juicy berries and covered with a sweet and light cake-like cobbler topping.
1/2 cup unsalted butter (113 grams), melted and cooled
1 1/4 cup + 2 tablespoons granulated sugar (275 grams), divided
1 cup all-purpose flour (120 grams)
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup whole milk (225 ml)
3 cups blackberries (430 grams), fresh or frozen
Vanilla ice cream or whipped cream , for serving (optional)
Preheat oven to 350 degrees F and grease a 9-inch round baking dish with butter or nonstick spray.
In a medium bowl, stir together 1 cup of the sugar, the flour, baking powder, and salt. Add the milk and combine. Add the melted butter and whisk until smooth.
Pour the batter into the greased baking dish. Scatter the top with all of the blackberries. Sprinkle 1/4 cup of sugar over the top.
Bake until edges are golden and crispy, 50-60 minutes. When 10 minutes remain (topping is just turning golden), sprinkle with remaining 2 tablespoons sugar.
Serve warm with whipped cream or ice cream, if desired.
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