I'm surprised I've never shared this recipe with you before! One of my all-time favorite summer desserts is definitely homemade blackberry cobbler!!! I grew up with Mom making this all the time.
Blackberry cobbler reminds me of:
Life in the country
Picking little wild blackberries on my grandparent's farm as a child
Purple stained hands
Seeds in my teeth
Sitting on the front porch
Running through the sprinkler with my little brother
4th of July picnics
Vanilla Ice cream
What's better than a sweet and juicy jewel-toned blackberry filling with a buttery topping that's been poured over the top, that bakes into a soft-in-the-center, crisp-on the-edges kind of crust!
I love how when it bakes, the filling bubbles up to create ponds--if you will--of sweet blackberry juice all over the cobbler! I just have to sacrifice my tongue for the good of my tummy and take a tiny bite of the corner almost right out of the oven....bubbling and hot. (As shown here in the picture.) It looks and smells too good to wait any longer for a taste!
Mom has a great recipe, but this particular one is my sister Faith's recipe that she found years ago and we all love. She's an incredible baker!!! This recipe has lots of butter, which makes it that much more delicious. Also, it's sooo easy! We love cobblers with a pour over crust, so you don't have to fuss with a regular pie crust. Faith has added Mom's crust recipe to make this a "Faith original"!
If you've never made a blackberry cobbler, now is the time! Go to a local blackberry farm if you have one, because they are in season. If you don't, use frozen blackberries and honestly no one will know the difference!
This dessert defines summer. So, get your milk glasses frosting in the freezer, some vanilla ice cream on hand, and relish in the one of the good things about the "dog days of summer"....Homemade Blackberry Cobbler!
Faith's Blackberry Cobbler
1 1/3 c. sugar
1/2 c. all purpose flour
1/2 c. butter, melted
2 tsp. vanilla extract
3 1/2 c. fresh blackberries
2 (14oz.) bags frozen blackberries
3/4 c. milk
2 Tbsp. butter, melted
Preheat your even to 425 degrees F.
For the filling, stir together the first 4 ingredients in a large bowl.
Gently stir in the blackberries until sugar mixture is crumbly.
Spoon fruit into lightly greased 11x7 baking dish.
For the crust, stir together all of the ingredients. I mix the dry first and then pour in the melted butter.
Pour this batter over the blackberry filling.
Serve warm with ice cream, if you like!
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