Ingredients:

  • 6 cups (870g) fresh blackberries
  • 1/2 cup (100g) granulated sugar
  • 2 tbsp (16g) cornstarch
  • 1 tbsp (15ml) fresh lemon juice
  • 1/4 tsp (1.5g) salt
  • 1 cup (125g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 tbsp (12g) baking powder
  • 1/2 tsp (3g) salt
  • 1 cup (240ml) whole milk
  • 1/2 cup (113g) unsalted butter, melted

Instructions:

  1. Toss the berries. In a large bowl, combine 6 cups fresh blackberries, 1/2 cup sugar, 2 tbsp cornstarch, 1 tbsp lemon juice, and 1/4 tsp salt. Mix until the berries are coated in a glossy syrup. Note: This prevents the berries from releasing all their water at once.
  2. Prep the pan. Pour the berry mixture into a 9x9 inch deep dish baking pan, spreading them evenly.
  3. Heat the oven. Preheat your oven to 350°F (175°C).
  4. Mix dry ingredients. Whisk together 1 cup all purpose flour, 1 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt in a medium bowl.
  5. Add liquids. Stir in 1 cup whole milk until just combined. Note: A few lumps are fine; don't overmix!
  6. Layer the fat. Pour 1/2 cup melted unsalted butter into the bottom of the pan (or swirl it into the batter) then pour the batter evenly over the berries.
  7. Bake the cobbler. Bake for 30-35 minutes until the filling is bubbling around the edges and the top is a deep mahogany color.
  8. The resting phase. Remove from the oven and let the Blackberry Cobbler rest for 15 minutes. Note: This is the hardest part, but it lets the sauce set so it isn't runny.