Blackberry cobbler

I don’t know about you, but down here, when it comes to desserts, people tend to gravitate toward 2 groups:

Group 1: The cookie lover who would rather eat vegetables than have foamy/springy textures in their mouth (whipped cream, sponge cake, soufflé). You can catch a person of this group choosing desserts that are flaky, dense, syrupy, rich, nutty, chewy. These desserts would include brownies, cobblers, pie, baked custard, donuts, croissants, baklavas, etc.

Group 2: The cake lover who considers him/herself connoisseurs of desserts whose final product depends on the use of air. You can always catch this person ordering scones, soufflés, mousse, pavlova, angel food cake, cupcakes with whipped topping, etc. So if it’s foamy, springy, airy, creamy, and soft, then this group is there.

However sometimes, a simple recipe comes along and asks only that fresh seasonal fruit is used and both groups whether you’re in 1 or 2 could will agree that cobbler has a place in everyone’s palate.

Here a recipe for delicious blackberry cobbler that looks sophisticated but easy to make and pleasing to all.

You’ll need:

  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/2 cup butter (1 stick), melted
  • 2 1/2 cups fresh blackberries
  • 1/2-1 cup sugar (subjective ingredient in this recipe so add according to your taste)

Mix blackberries and sugar and let stand for 20 minutes until fruit syrup forms. Spoon blackberries into ramekins.

Mix together flour, baking powder, salt, and milk. Spoon batter evenly over each ramekin. Bake at 375 degrees for 45 minutes or until dough rises and is golden.

Serve warm with vanilla ice cream.

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