Blackberry cobbler is berry delicious. If you don't have self-rising flour, you can add baking powder and salt to all-purpose flour or gluten-free flour for GF blackberry cobbler. This is a fast and easy recipe. Enjoy warm for dessert.
1cupself-rising flourif using all-purpose flour, see add-ins below
1cupwhole milk without Vitamin A Palmitate
1stick butterequivalent to half a cup; melted
1teaspoonpure vanilla extract
To make self-rising flour
1½teaspoonsbaking powder
½teaspoon salt
Instructions
Preheat oven to 350 degrees. Grease 9” X 13” baking dish.
Melt butter on stovetop or in microwave.
Rinse blackberries. Remove leaves and stems.
In medium bowl, combine blackberries and ¼ cup of sugar. Set aside.
In a large bowl, combine 1 cup of sugar and the flour. If using all-purpose flour, mix in 1½ teaspoons baking powder and ½ teaspoon of salt.
Add in the milk, butter, and vanilla to the dry ingredients until smooth.
Pour the batter in the buttered baking dish.
Add the sugared blackberries so that they sit on top of the batter. Spread them a little through the batter. Sprinkle a little sugar over the top.
Bake for 45 to 50 minutes.
Remove from oven. Sprinkle the top with a little more sugar and bake an additional 7 to 10 minutes. The top should be golden. The sugar on top will give it a nice crispness.
Set to cool.
Notes
Once it's completely cooled, you can refrigerate it for up to three days. Do not freeze.You can use frozen blackberries or other berries as well. Thaw in the refrigerator overnight and drain the excess juice. Unclump the berries.