Beeb's Blackberry Cobbler
Yields: 8 to 10 servings
Beeb was my great-grandmother Lil’s little sister. She was a consummate baker, and many of my great-grandmother’s pastry recipes came from her. This is a classic batter cobbler recipe that can be made with just about any fruit filling. I dare you to find one that isn’t appealing.
  • 1 cup [125 g] all-purpose flour
  • 1 cup [200 g] plus 2 Tbsp sugar
  • 1 Tbsp baking powder
  • Pinch of salt
  • ¾ cup [180 ml] whole milk
  • ½ cup [115 g] unsalted butter, melted
  • 4 cups [500 g] fresh blackberries (or blueberries, strawberries, cherries, or raspberries)
  • 1 tsp fresh lemon juice
  • Vanilla ice cream, for serving
  1. Preheat the oven to 350°F [175°C]. In a medium mixing bowl, sift the fl our, 1 cup [200 g] of the sugar, the baking powder, and salt, then whisk in the milk.
  2. In an 8 by 8 in [20 by 20 cm] baking pan, 9 by 9 in [23 by 23 cm] baking pan, or 9 in [23 cm] pie plate, pour the melted butter, then pour the batter. Evenly disperse the berries over the batter and sprinkle with the remaining 2 Tbsp of sugar and the lemon juice.
  3. Bake for 20 to 30 minutes, or until bubbling and golden brown. Serve warm with vanilla ice cream.
Recipe by Taste of the South at