When I think of cobblers, I don’t think about sweet cake sprinkled with cooked, juicy fruit. I prefer streusel and I prefer a thick, crunchy crust. But Pioneer Woman Ree Drummond lured me in, as she often does. Sweet and soft, with a crunchy, sugar-coated top, this is one of the quickest, easiest desserts to prepare. FHE loved this, even without ice cream and whipped cream (he didn’t know we had either). Personally, Rice Kernel and I prefer the typical cobbler, but this isn’t a bad last-minute option with 4 ingredients, 5 minutes of prep, and 30 minutes of cooking. Warm and bubbling, it’s the perfect canvas for dollops of whipped cream.
Cakey Blackberry Cobbler, from Pioneer Woman (my changes in parentheses)
1 stick Butter (I used 1/2 by accident; recipe said 1/2 stick and I interpreted that literally)
1-1/4 cup Sugar (I used 3/4 cup)
1 cup Self-Rising Flour
1 cup Whole Milk (I used 2%, what we have on hand)
2 cups Blackberries (frozen Or Fresh)
- Melt butter in a microwavable dish. Pour 1 cup of sugar and flour into a mixing bowl, whisking in milk. Mix well. Then, pour in melted butter and whisk it all well together. Butter a baking dish.
- Now rinse and pat dry the blackberries. Pour the batter into the buttered baking dish. Sprinkle blackberries over the top of the batter; distributing evenly. Sprinkle ¼ cup sugar over the top.
- Bake in the oven at 350 degrees for 1 hour, or until golden and bubbly. If you desire, sprinkle an additional teaspoon of sugar over the cobbler 10 minutes before it’s done.