I made this for dessert last night, and it was amazing! Cobbler has always been a favorite of mine, and often makes an appearance in my cookbooks. But I wanted to be able to throw one together super quickly with our mix, and this cobbler did not disappoint! Plus, it makes 1 9 x 13-inch cobbler, so you can easily feed a crowd with this, or simply make one hungry husband very happy.
Here you go:
Julie’s Blackberry Cobbler
1 bag of Julie’s Original White Cake Mix
1 1/2 cups non-dairy milk (I used soymilk)
1/3 cup canola oil, melted coconut oil or Earth Balance margarine, melted
1 teaspoon pure almond extract or 2 teaspoons pure vanilla
5 rounded cups fresh or frozen (not thawed) blackberries
*Granulated sugar, for sprinkling
In a large bowl, whisk together the cake mix, non-dairy milk, oil, and the almond extract. Whisk until smooth. Spread the batter into a greased 9 x 13-inch baking dish. Sprinkle the berries evenly over the top of the batter and sprinkle a light dusting of sugar over the top of the cobbler. Bake in a preheated 350°F oven for 60 minutes, or until the top of the cake is firm and baked through. Depending on your oven, it might take an extra 15 minutes or so. Let the cobbler cool and serve.
*You can also make a cinnamon sugar sprinkle for the top of the cobbler. Mix together 3 tablespoons granulated sugar and 1/2 teaspoon cinnamon. If not eating the cobbler right away, cover the cooled baking dish with plastic wrap.
