I absolutely love cobbler. When we lived in North Carolina, I had a secret blackberry picking spot, and every summer would pick gallons upon gallons of blackberries. Many I would preserve, and many I would freeze for enjoying all through the year. Blackberry cobbler was a favorite treat to make any time of year. Up here in Alaska, I don’t have a secret source of blackberries, but you can make this cobbler with any kind of berries – whether it is a fresh berry in season, or something from the freezer. Raspberries, blueberries – or even a combination is great.
To begin, preheat your oven to 375 degrees.
Grease or spray with non-stick cooking spray, a 9×9 baking dish (or comparable size) and set it aside.
In a small bowl, toss a cup of berries with 2 tablespoons of sugar. I am using frozen red raspberries here. Set them aside.
In a mixing bowl, stir together 1 cup flour, 2 tsp baking powder, 1/2 tsp salt and 3 Tablespoons of sugar.
Whisk in 1/2 c (1 stick) of melted butter, and 1 cup of milk.
Whisk it smooth.
Pour the batter into your prepared baking dish. then spoon the berries all over the top..
Bake this for 45-55 minutes or until the cobbler is golden brown. Serve it warm with ice cream.
by The Foodie Army Wife | Conni Smith
1 c berries (fresh or frozen)
5 Tb sugar, divided
1 c flour
2 tsp baking powder
1/2 tsp salt
1/2 c butter, melted
1 c milk
Ice Cream for serving
To begin, preheat your oven to 375 degrees. Grease or spray with non-stick cooking spray, a 9×9 baking dish. Set aside.
In a small dish, toss the berries with 2 tablespoons of the sugar. Set those aside for now.
In a mixing bowl, stir together the flour, baking powder, salt, and remaining 3 Tb of sugar. Whisk in the melted butter and milk until smooth.
Pour the batter into your prepared baking dish. Spoon the sugared berries over the top of the batter.
Bake for 45-55 minutes or until the cobbler is golden brown. Serve warm with ice cream.