Categories: Cobblers, Desserts

Ingredients

• 2 1/2 cups Fresh blackberries, washed
• 1 cup Sugar
• 1 cup Flour
• 2 teaspoons Baking powder
• 1/2 teaspoon Salt
• 1 cup milk, half & half, or cream
• 1 Stick of unsalted butter, melted
• -
• My notes: After berries macerated, add 1 cup heavy cream mixed in 1 heaping tablespoon cornstarch. Stir to combine, pour over macerated berries.

Directions

1. First you should take care of the blackberry and sugar mixture because it needs to sit for a while. Stir together just the berries and sugar in a large bowl and let it sit out for 25-30 minutes. This will coax out the juices of the blackberries so that they can be sweetened up by the sugar, this is called mascerating.

2. After about 20 minutes, you should turn on the oven to about 375º and start preparing your batter.

3. Stir together the flour, baking powder, salt, and milk, half & half OR cream with a wooden spoon. Next, stir in the melted butter and hand-mix it until the ingredients are well incorporated and you have few clumps.

4. Pick out a clean baking dish– smaller than 13 × 9 will do– pour in the batter and smooth it out. Finally, pour the macerated blackberries on top with all the sugar included and evenly distribute it over the batter.

5. Bake in the oven for 45 minutes to an hour, depending on how golden you prefer it to be. Let it set up for a good 15 minutes before serving (it will stay warm for a long time).

6. Serve warm or room temperature with ice cream or fresh whipped cream. You can store this at room temperature with foil over it for 2-3 days, probably longer in the fridge…but it never lasts that long.

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