Baking Homemade Blackberry Cobbler from Scratch
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For the Filling:
- 4 cups fresh blackberries frozen can also be used, just thaw and drain them first
- 1/2 to 3/4 cup granulated sugar adjust based on the sweetness of the berries
- 1 tablespoon lemon juice
- 2 teaspoons cornstarch
For the Cobbler Topping:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter cold and cut into small pieces
- 1/4 cup boiling water
Instructions
Prepare the Filling:
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Mix Blackberries: In a large mixing bowl, combine the blackberries, sugar, lemon juice, and cornstarch. Gently toss until the blackberries are evenly coated. Adjust the sugar according to the sweetness of the berries.
- Transfer to Baking Dish: Pour the blackberry mixture into a greased 8-inch square baking dish or a similar-sized round dish. Set aside.
Make the Cobbler Topping:
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in Butter: Using a pastry cutter or your fingers, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Add Boiling Water: Gradually stir in the boiling water to the flour mixture until just combined. The dough will be quite thick.
Assemble and Bake:
- Spoon Topping Over Filling: Drop spoonfuls of the cobbler topping over the blackberry filling. It doesn't need to cover the filling completely; some berries peeking through are perfectly fine.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the topping is golden brown and the filling is bubbly.
- Cool Slightly: Let the cobbler cool for a few minutes before serving. This allows the filling to thicken up a bit.
Serving:
- Serve Warm: Serve the blackberry cobbler warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream on top.