Blackberry Cobbler

5 from 1 vote

Filled with perfectly sweetened blackberries with a dash of bourbon and a hint of vanilla, this Blackberry Cobbler is incredible! It’s topped with a delicious golden brown buttery topping that seals in all the yumminess! This easy berry cobbler is the perfect dessert for any time of year!

Prep Time15

Cook Time1 10

Total Time1 25

Course: Brunch, Dessert

Cuisine: American

Servings:

Calories: 454kcal

Author: Joanna Cismaru

Equipment

9x13-inch Casserole Dish

Ingredients

Blackberry Filling

2 pounds fresh blackberries
¾ cup granulated sugar
¼ cup bourbon
1 teaspoon vanilla extract

Topping

2 cups all-purpose flour
1 cup granulated sugar
1½ tablespoons baking powder
½ teaspoon salt
1 tablespoon lemon zest
1½ cups milk
1 large egg
1 teaspoon vanilla extract
6 tablespoons butter unsalted, melted

US Customary - Metric

Instructions

Preheat the oven to 350°F. Spray a 9x13-inch baking dish with cooking spray.
In a large bowl, combine the blackberries with the ¾ cup of sugar, bourbon and vanilla extract. Transfer the blackberries to the prepared baking dish.
In a large bowl, combine the flour, 1 cup granulated sugar, baking powder and salt. Stir in the lemon zest.
In a small bowl whisk the milk, egg and vanilla extract together. Add the egg mixture to the flour mixture and stir until combined. Stir in the melted butter.
Pour the batter evenly over the blackberries.
Place the baking dish over a baking dish and transfer to the oven. Bake for 1 hour and 10 minutes or until the crust is golden brown.
Serve warm with whipped cream or ice cream if desired.

Notes

Spray the pan well. Make sure to do a good job of greasing the baking dish so that the blackberry cobbler doesn't stick.
Use the lemon zest. Don’t forget to add the lemon zest to the cobbler batter. It complements the blackberries and adds depth along with the bourbon
Don’t thaw frozen blackberries. If you are using frozen blackberries there is no need to first thaw them and I recommend that you don’t.
Leftover blackberry cobbler will keep in the fridge for up to 5 days when covered with plastic wrap. To reheat, I recommend putting it in the oven at 300°F (150°C) for about 5 to 10 minutes or until warm.

Nutrition