It’s that time of year when we find blackberries growing all over the wild here. My kids love summer walks when we can scavenge for and snack on summer berries. Most of us don’t have to leave our backyards to find a few! This past weekend Dustin’s parents were visiting and we picked up a few box-fulls of berries at the farmers market and so we made cobbler.

This blackberry cobbler is super simple. You whisk together some melted butter, flour (+ baking powder + salt if like me you’ve never bought self-rising flour in your life!) , sugar, and milk, then pour it in a buttered pan and sprinkle the blackberries on top. Then you dust it with more sugar which will create an irresistible crunchy crust as it bakes. You can add even more sugar to caramelize during the last few minutes in the oven. (I did, because Paula Dean told me to. Though this last bit probably isn’t necessary because there was already A LOT of sugar.) Serve slightly warm with a scoop or vanilla ice cream (or homemade whipped cream)!

Blackberry Cobbler

INGREDIENTS

1/2 stick (1/4 cup) butter, melted + extra for greasing pan
1 1/4 cups + 2 Tbsp. sugar, divided
1 cup self-rising flour (or 1 cup all-purpose flour + 1 1/2 tsp. baking powder + 1/4 tsp. salt)
1 cup whole milk
2 cups fresh (or frozen) blackberries (I added a few extra ~2 1/2 cups total)
whipped cream and/or vanilla ice cream, for serving

DIRECTIONS

1. Preheat the oven to 350 degrees F. Grease a 3-quart (9×13) baking dish with butter.
2. In a medium bowl, whisk 1 cup sugar with the flour and milk. Whisk in the melted butter.
3. Rinse the blackberries and pat them dry. Pour the batter into the baking dish. Sprinkle the blackberries evenly over the top of the batter. Sprinkle 1/4 cup sugar over the blackberries. Bake until golden brown and bubbly, about 1 hour. When 10 minutes of the cooking time remains, sprinkle the remaining 2 tablespoons sugar over the top. Serve warm or at room temperature. Top with whipped cream or ice cream . . . or both!

Makes a 9×13 pan.

Adapted from Food Network