Description

Craving a warm, comforting dessert that’s bursting with juicy fruit and a golden crust? Baron’s Blackberry Cobbler is the perfect choice! This classic Southern-inspired dish features sweet-tart blackberries coated in a buttery, sugary mix, topped with a fluffy, cake-like batter that bakes to golden perfection. Ideal for summer gatherings, potlucks, or a cozy family dessert, this cobbler is easy to prepare and delivers nostalgic, crowd-pleasing flavors.

Ingredients

Berries

White Sugar (½ cup): Sweetens the blackberries and balances their tartness.
Cornstarch (2 tbsp): Thickens the berry juices to create a syrupy filling.
Fresh Blackberries (6 cups): The star ingredient, providing juicy, sweet-tart flavor and vibrant color.
Unsalted Butter (¼ cup, melted): Adds richness and helps coat the berries for even baking.

Batter

All-Purpose Flour (2 ½ cups): Forms the structure of the fluffy, cake-like topping.
White Sugar (1 ½ cups): Sweetens the batter for a tender, golden crust.
Baking Powder (1 tbsp): Ensures the batter rises and becomes light and airy.
Salt (1 tsp): Enhances the flavors and balances sweetness.
Milk (2 cups): Adds moisture for a soft, pourable batter.
Unsalted Butter (¼ cup, melted): Contributes richness and a buttery flavor to the crust.
Vanilla Extract (1 tbsp): Infuses the batter with warm, aromatic depth.

Substitutions and Variations

Blackberries: Use frozen blackberries (thawed and drained) or swap for raspberries, blueberries, or a mixed berry blend.
Sugar: Reduce sugar in the berries to ⅓ cup or in the batter to 1 ¼ cups for a less sweet cobbler; use brown sugar for a caramel-like note.
Flour: Substitute with gluten-free all-purpose flour for a gluten-free version.
Milk: Use plant-based milk (e.g., almond, oat) for dairy-free; buttermilk can add tanginess.
Butter: Swap for coconut oil or vegan butter for a dairy-free option.
Gluten-Free: Use gluten-free flour and ensure baking powder is gluten-free.
Add-Ins: Mix 1 tsp cinnamon or lemon zest into the batter, or sprinkle coarse sugar on top before baking for extra crunch.

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Instructions

Follow these steps to create Baron’s Blackberry Cobbler that’s juicy, golden, and perfectly comforting:

Prepare the Oven and Dish:
- Preheat the oven to 350°F (175°C).
- Lightly grease a 9×13-inch baking dish with butter or nonstick spray to prevent sticking.
Prepare the Berries:
- In a small bowl, whisk together ½ cup white sugar and 2 tbsp cornstarch until combined.
- Place 6 cups fresh blackberries in a mixing bowl and drizzle with ¼ cup melted unsalted butter.
- Sprinkle the sugar-cornstarch mixture over the blackberries and toss gently until evenly coated.
- Spread the coated blackberries evenly into the prepared baking dish.
Make the Batter:
- In a large mixing bowl, whisk together 2 ½ cups all-purpose flour, 1 ½ cups white sugar, 1 tbsp baking powder, and 1 tsp salt until evenly blended.
- Stir in 2 cups milk, ¼ cup melted unsalted butter, and 1 tbsp vanilla extract until just combined; the batter should be slightly lumpy (avoid overmixing for a tender texture).
Assemble and Bake:
- Pour the batter evenly over the blackberries in the baking dish, covering the fruit as much as possible.
- Bake in the preheated oven until the berries are tender and the crust is golden brown, about 55–60 minutes. Check doneness by ensuring the crust is set and lightly browned.
Serve:
- Let the cobbler cool for 10–15 minutes to allow the juices to set slightly.
- Serve warm, optionally with a scoop of vanilla ice cream, whipped cream, or a drizzle of heavy cream.

Cooking Tips

Fresh Blackberries: Choose ripe, firm blackberries for the best flavor; rinse and pat dry gently to avoid crushing.
Cornstarch Coating: Toss berries thoroughly to ensure the cornstarch-sugar mix coats evenly, preventing a runny filling.
Lumpy Batter: Keep the batter slightly lumpy to avoid a dense crust; stir just until ingredients are combined.
Check Doneness: Insert a toothpick into the crust; it should come out clean or with minimal crumbs. If the top browns too quickly, cover loosely with foil.
Cool Slightly: Let the cobbler rest before serving to thicken the berry juices and make scooping easier