This cobbler recipe is where pie, cobbler and cake all come together. It’s an old-fashioned variation, a little different then some versions of cobbler (with a biscuit crust), and is super easy to make.
The video is on the Everyday Dish website, so you can check the video out there. Try this recipe using whatever fruit you like. Here, I’ve used blackberries, but peaches or any fresh or frozen berry/ fruit should work too.
Blackberry Cobbler
This is a great way to use fresh summer fruits and berries
10-inch deep dish pie plate, greased
Preheat oven to 375°F (190°C)
Serves 8
1/2 cup margarine (such as Earth Balance), melted
5 cups fresh blackberries
1 cup granulated sugar, divided
1 cup all-purpose flour
2 tsp baking powder
3/4 cup soymilk, or other non-dairy milk
Ground cinnamon, optional
1. In a medium bowl, toss the berries with 1/4 cup of sugar.
2. In a medium bowl, whisk together the flour, baking powder and remaining sugar. Add the milk and melted butter, whisking to combine.
3. Scrape the batter into prepared baking dish. Place berries on top (don’t stir, as the batter will rise to the top as it bakes). If desired, sprinkle top of cobbler lightly with ground cinnamon.
4. Bake cobbler in preheated oven for 45 minutes, or until top of crust is golden brown and firm to the touch. Let cobbler cool on a rack before serving.
Tip: This cobbler is best served within a few hours of baking.
Recipe adapted from THE COMPLETE BOOK OF PIES, by Julie Hasson, 2008, Robert Rose, Inc.
