Equipment
Ingredients
Fruit Filling
- 600 g blackberries, fresh or frozen
- 100 g granulated sugar
- 15 ml lemon juice, freshly squeezed
Batter Topping
- 115 g unsalted butter
- 125 g all-purpose flour
- 150 g granulated sugar
- 8 g baking powder
- 2 g salt
- 240 ml whole milk, room temperature
- 5 ml vanilla extract
Nutrition (per serving)
Method
Preheat your oven to 175°C (350°F).
Place the unsalted butter in the baking dish and put it in the heating oven for 5 to 7 minutes until completely melted, then carefully remove the dish.
In a medium mixing bowl, combine the blackberries, 100g of granulated sugar, and lemon juice. Stir gently to coat the fruit and encourage the juices to release.
In a separate large mixing bowl, whisk together the all-purpose flour, 150g of granulated sugar, baking powder, and salt. Add the milk and vanilla extract, whisking until a smooth, thin batter forms.
Pour the batter evenly over the melted butter in the hot baking dish. Do not stir the batter and butter together.
Spoon the blackberry mixture and any accumulated juices evenly over the top of the batter. Again, do not stir. The batter will rise above the fruit as it bakes.
Bake in the preheated 175°C (350°F) oven for 40 to 45 minutes, or until the topping is beautifully golden brown and the fruit filling is bubbling rapidly around the edges.
Remove the cobbler from the oven and let it rest for 10 minutes before serving. This allows the fruit filling to thicken slightly.
Chef's Notes
- For the absolute best texture, avoid the temptation to stir the pan after adding the batter or the fruit. The magic of this dish lies in the layers inverting themselves during baking.
- If your blackberries are especially tart, you can increase the sugar in the fruit filling by 25g to balance the acidity.
- Serve this dessert warm with a generous scoop of vanilla bean ice cream or a dollop of unsweetened whipped cream. The temperature contrast elevates the dish.
Storage
Refrigerator: 4 days — Cover tightly with plastic wrap or transfer to an airtight container.
Freezer: 2 months — Wrap well to prevent freezer burn; texture of the crust will soften upon thawing.
Reheating: Warm in a 175 Celsius (350 Fahrenheit) oven for 10 to 15 minutes to crisp the topping, or microwave individual portions for 30 seconds.
