1️⃣ Prep the Berries
Preheat oven to 375°F (190°C).
In a bowl, toss blackberries, sugar, lemon juice, vanilla, and cornstarch.
Pour into a 9-inch pie dish or baking dish.
2️⃣ Make the Topping
Whisk flour, sugar, baking powder, and salt.
Stir in milk and melted butter until just combined (lumps are okay!).
3️⃣ Assemble & Bake
Drop spoonfuls of batter over berries (don’t spread completely).
Bake 35-40 mins until topping is golden and filling bubbles.
4️⃣ Serve Warm!
Let cool 10 mins, then serve with ice cream.
🔥 Pro Tips
🔹 Mix berries – Use half blackberries, half raspberries for complexity.
🔹 Extra crisp topping – Sprinkle with coarse sugar before baking.
🔹 Prevent spills – Place dish on a baking sheet to catch drips.
🍽️ Serving Ideas
Breakfast twist – Serve with Greek yogurt
Holiday dessert – Top with cinnamon whipped cream
Picnic-friendly – Pack in mason jars
🔄 Delicious Variations
Peach-Blackberry – Add 1 cup sliced peaches
Lemon zest – Add to topping for brightness
Vegan version – Use plant-based butter and milk
📦 Storage Tips
Room temp: 1 day (best fresh).
Fridge: 3 days (reheat in oven).
Freeze: Baked cobbler 2 months (thaw + reheat).
Final Verdict: Summer in Every Bite! ☀️
This warm, jammy cobbler is simple, rustic, and utterly delicious—the kind of dessert that makes everyone ask for seconds!
