Very Easy Blackberry Cobbler

Name: Very Easy Blackberry Cobbler
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 serving(s)
Ingredients: 1/2 cup real butter (1 stick); 1 1/2 cups self-rising flour (or 1 1/2 cups flour plus 1 teaspoon baking powder); 1 cup sugar; 1 cup milk (I used up the milk beginning to sour in the fridge); 1 teaspoon real vanilla extract; 1/4-1/2 teaspoon ground ginger (my addition); 3 1/2-4 cups blackberries, capped and washed well to remove dirt, drained (or a combination of berries); raw sugar, for sprinkling (optional)

Submitted by COOKGIRl

"As the summer season winds down and the beginning of Autumn approaches, we are enjoying the blackberries that are still plentiful around here. This cobbler is easy, delicious and kid pleasing. You can use any favorite berries or a combination of berries. I tested this cobbler using mostly blackberries we picked here and about one cup blueberries. Serve warm with vanilla ice cream or top with a dollop of whipped cream, cold or at room temperature. Important to let the cobbler sit for at least 25 minutes after removing from the oven. Recipe from fastandeasyrecipes.com."

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photo by Baby Kato

Ready In:: 1hr 5mins
Ingredients:: 8
Serves:: 6

ingredients

¹⁄₂ cup real butter (1 stick)
1 ¹⁄₂ cups self-rising flour (or 1 1/2 cups flour plus 1 teaspoon baking powder)
1 cup sugar
1 cup milk (I used up the milk beginning to sour in the fridge)
1 teaspoon real vanilla extract
¹⁄₄ - ¹⁄₂ teaspoon ground ginger (my addition)
3 ¹⁄₂ - 4 cups blackberries, capped and washed well to remove dirt, drained (or a combination of berries)
raw sugar, for sprinkling (optional)

directions

Preheat oven to 350 degrees.
Place a 2-quart ovenproof baking dish in the oven and melt the butter in it while you wait for the oven to preheat. Be sure not to burn the butter!
In a mixing bowl combine the flour, sugar, milk, vanilla extract and the ground ginger using an electric mixer or a large wire whisk. <<---I used a whisk.
Pour the flour mixture over the butter. *DO NOT* stir!
Spoon the berries over the flour mixture. *DO NOT* stir!
Bake until the crust rises to the top and is golden brown, approximately 45 minutes (I was using the oven over at my in laws and with their oven in a total of 45 minutes the crust was perfectly browned). Note: The crust will not cover the entire surface of the cobbler.
Set aside to cool on a wire rack for at least 25 minutes. When you remove the cobbler from the oven, the top will be watery/liquidy in the center (again DO NOT stir it!) and cooling the cobbler should thicken it in the time indicated. As you can see in my photo above, the center isn't quite thickened yet. This was about 15 minutes after the cobbler was removed to the counter to cool.
If desired, garnish the cobbler with a light sprinkling of raw sugar.

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Reviews

We really enjoyed this recipe COOKGIRL. I scaled it down for two and it worked perfectly. Made exactly as written but I had used to use a combo of blackberries and blueberries as I didn't have enough blackberries. The Cobbler was perfection; the cake was light tender and delicious the fruit tart and tangy. Served with a dollop of whipped cream. Thank you for sharing a recipe that I will make again and again. Made for Alphabet Tag 2020.

Baby Kato