Blackberry Cobbler
Photography by Emily Rapp
Food blogger (and college student) Emily Rapp is the creative brains behind Baking with Lemon, and she’s sharing some of her delicious dessert recipes and baking tips for the first time with TABLE readers. “Basically, I’m here to give you the lemons, so that you can make some darn good lemonade.”
Below, you’ll find her take on a warm, fruity Blackberry Cobbler. And while you’re here, check out her recipes for Mocha Brownies, Pecan Pie Bars, and Chocolate Zucchini Bread.
I am not sure how common this is, but as a child I hated fruit desserts. Can anyone relate? I would turn my nose up at any pie, any tart, any cobbler. If there wasn’t chocolate, I wasn’t interested. Oh, how naive I was. It honestly was not until high school that I started to enjoy berries. I always liked vegetables more than fruit.
But then I discovered strawberries and blueberries, and I have progressed since there. It was within the past year that I made my first pie, and I adored it. I can now happily announce that I love any and all fruit desserts. So, let me share this one with you: Blackberry Cobbler.
It is a childhood favorite of my dad’s, and it really has grown on me. The mixing of the warm fruit and ice cream is godly, and I will happily eat it any day.
Blackberry Cobbler
Ingredients
1 cup All-Purpose Flour
2 1/2 teaspoons Baking Powder
3/4 teaspoon Kosher Salt
3/4 cup Milk (preferably whole)
1/2 cup Sour Cream
6 tablespoons Unsalted Butter (melted)
3 cups Blackberries (fresh or frozen)
3/4 cup Granulated Sugar
Instructions
Preheat oven to 375°F and lightly grease your 8 x 8 inch pan.
In a small saucepan over the stove or in a microwave, melt the butter. Set aside to cool.
In a large bowl, add the flour, baking powder, and salt. Whisk to combine.
Add the milk, sour cream, and the melted butter to the bowl, and whisk to combine. The consistency should be like cake batter.
Pour this into the 8 x 8 inch pan and smooth out the top, making sure it is evenly in the pan.
Pour the blackberries over the batter. They should cover almost every inch of the batter. Push some into the batter, just a bit.
Sprinkle the sugar over top of the blackberries, making sure to evenly distribute it across the entire pan.
Bake in the preheated oven for 50 minutes or until the fruit is bubbling and the top is slightly browned.
Serve immediately with ice cream. Be careful not to burn your mouth!
Try these other blackberry recipes from TABLE:
Don’t miss a single delicious thing.
12 Month - 6 issue subscription
A tasty citrus layered dessert lightens gloomy winter days.