Blackberry Cobbler (American South)

american-southern-blackberrycobbler This old fashioned Blackberry Cobbler Recipe is filled with fresh plump blackberries that are topped with a homemade batter that bakes puffy and golden. Serve it straight from the oven while warm topped with a heaping helping of vanilla ice cream.

4 cups fresh or frozen blackberries (if frozen thawed)
1 cup granulated sugar, divided use
½ cup butter, melted
1⅓ cup all-purpose flour, unbleached
2½ tsp. baking powder
½ tsp. sea salt
¼ tsp. ground nutmeg
1 cup milk
1 large egg lightly beaten
1 tsp. pure vanilla extract

To Serve:
vanilla ice cream

In a medium bowl, toss together blackberries with ½ cup granulated sugar until well coated. Let stand for 15-20 minutes or until juice begins to form. (You can mash ½-1 cup of additional blackberries and add to them to the berries for an extra juicy cobbler.)

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Pour melted butter into a 9x13” baking pan, swirl to coat bottom and sides.

In a medium bowl, whisk together remaining ½ cup sugar, flour, baking powder, salt, nutmeg, milk, vanilla and egg until fully blended. Pour into pan with butter.

Dollop berries over batter. Place into the oven and bake for 45-55 minutes or until it's puffed and golden.

Serve warm topped with vanilla ice cream or whipped cream.

Makes 8 servings.