Anne Katherine's Blackberry Cobbler Recipe

Prepare fruit and thicken

Preheat oven to 375°F (190°C). In a large bowl, combine 4 cups fresh blackberries, 3 tablespoons granulated sugar, 1 tablespoon lemon juice, and 1 teaspoon lemon zest. Stir gently to coat berries and let sit 5 minutes to macerate.

In a small bowl, whisk together 2 teaspoons cornstarch and 1 teaspoon salt until smooth. Sprinkle the cornstarch mixture over the macerated berries and fold gently until evenly distributed and juices begin to thicken.

Transfer the berry mixture to a 9-inch (23 cm) round baking dish or an equivalent-sized shallow casserole, spreading into an even layer. Dot the surface with the 2 tablespoons cold butter pieces, distributing them roughly across the filling.

Make batter

In a medium bowl, whisk together 1.25 cups all-purpose flour, 3 tablespoons granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt until combined.

In a separate bowl or large measuring cup, whisk 1 cup whole milk, 3 tablespoons melted unsalted butter, 1 teaspoon vanilla extract, and 1 egg until smooth and slightly frothy.

Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix; a few small lumps are fine. The batter should be pourable but slightly thick.

Using a spoon or a small ice cream scoop, drop spoonfuls of batter over the blackberry filling, leaving small gaps so steam can escape and the filling can bubble up between the topping. If preferred you can spread gently with the back of the spoon to achieve more even coverage but some fruit should remain exposed.

Sprinkle the 2 teaspoons turbinado or coarse sugar evenly over the batter for a crunchy top.

Place the cobbler in the preheated 375°F (190°C) oven and bake for 35–45 minutes, or until the topping is golden brown and a toothpick inserted into the biscuit topping comes out clean or with a few moist crumbs, and the blackberry filling is bubbling around the edges.

If the top is browning too quickly while the filling is not bubbling, tent the dish loosely with aluminum foil and continue baking until done.

Remove the cobbler from the oven and let rest on a wire rack for 10–15 minutes to thicken slightly before serving. The filling will be very hot—allow cooling time.

Serve warm, topped with scoops of vanilla ice cream if desired.