We first made this cobbler for Thanksgiving last year and it was a hit! Now we decided to make it again with some blackberries my mom gave us. She has blackberry bushes at her house so we get a bunch every year. This time I reduced the amount of sugar. The original recipe was 3/4 cup of sugar and that seemed like way too much! Especially if you are putting ice cream on top, which most likely has sugar in it. And who doesn’t want ice cream on top?? 😉 If you have a ton of extra berries and need to make something, this is a very quick and easy recipe. You can use any kind of berries, or peaches.
- 4 TB butter
- 3/4 cup flour
- 1 TB raw cane sugar
- 1 tsp baking powder
- 1/4 tsp salt (I use sea salt)
- 3/4 cup milk (I use organic whole)
- 2 cups fresh blackberries (or any other kind of berries/peaches) or 12 oz package frozen berries
- 1 tsp raw cane sugar (to sprinkle on top before you put it in the oven)
Preheat oven to 350 degrees. Put the butter in an 8 x 8 baking dish and place in the oven to melt. Make sure to keep checking the butter and pull it out after it has melted. Whisk the flour, 1 TB sugar, baking powder, and salt in a medium bowl. Add the milk and whisk to form a smooth batter. Pour the batter into the dish with the melted butter. Scatter the fruit over the batter and sprinkle the remaining teaspoon of sugar on top. Bake for about 50 minutes, or until the batter browns and the fruit bubbles. Let cool a little, but serve warm. It’s really good with a scoop of vanilla ice cream on top!