Quick Blackberry Cobbler
This cobbler is perfect for a quick dessert. To make cobbler for two, use half of the ingredients and a small size casserole dish or standard loaf pan.
Servings 6 servings
Cost 5
Equipment
- 1 small casserole dish
Ingredients
Fruit Filling
- 2 tablespoons softened butter, plus a little more for the dish
- ½ cup sugar (100 grams)
- 2 tablespoons cornstarch (16 grams)
- ½ cup cold water
- 2 ½ cups fresh blackberries (about 14 oz or a little under a pound)
- ⅛ teaspoon cinnamon (optional)
- 1-2 teaspoons fresh lemon juice (optional)
Batter
- ½ cup flour
- 1 ½ teaspoon baking powder
- 1 tablespoon sugar plus a little extra for topping
- ⅛ teaspoon salt
- 4 tablespoons butter, cut into chunks and softened
- ¼ cup milk
- 1 large egg
Instructions
- Preheat oven to 400 degrees F. Grease a casserole dish with about ½ to 1 tablespoons of the butter. Reserve remaining butter.
- In a saucepan, stir together the sugar, cornstarch, and water. Add the berries and cinnamon (if using). Turn heat to medium and cook until mixture becomes thick and translucent. Stir in the reserved butter and let melt, then pour into the greased dish. Sprinkle the lemon juice over the top.
- In a mixing bowl, mix together flour, baking powder, sugar and salt. Add softened butter and stir until dry mixture is crumbly.
- Mix together the milk and egg, then pour all at once over the flour mixture and stir to make a fluffy, spoonable batter. Use heaping tablespoons and drop about 10 to 12 balls of batter over the berries, spacing as evenly as you feel like.
- Sprinkle some extra sugar over the balls of biscuit batter.
- Bake for 20 to 22 minutes or until batter is golden brown. Serve right away or let cool, then reheat. Cover leftovers and chill overnight for cold, thick cobbler.