Super Easy Blackberry Cobbler

Blackberry Crumble

We just survived the hottest weekend on record for East Tennessee. I know plenty of people see 100+ temperatures on a regular basis. But we aren't those people. And I'm willing to best most of those people aren't carrying triplets.


Then again, maybe some of them are. (That's one of the things I like most about carrying multiples. Everywhere we go, the husband and I are walking around with our very own secret. Seeing the look on someone's face when they say "baby" and I correct them with "babies" never gets old.)


We had one night early last week where it was only 85 degrees, so I made the husband a little treat. He'd bought blackberries at the grocery store and told me he wanted a cobbler. I'd never made one before, but how hard could it be?

Not hard at all. This dessert was super easy to throw together. I got two dishes dirty: the bowl I mixed the berries and sugar in and the baking dish. I'd suggest the next time your house isn't hot as hades and you want a fresh berry dessert you make this.

Blackberry Cobbler

Adapted From Food.com

Serves 8

2 cups fresh blackberries

1/2 cup unbleached flour

1/2 cup whole-wheat flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup 1% milk

1/2 cup light butter, melted

2 1/2 cups fresh blackberries

1/2 cup sugar (subjective ingredient - may add up to 1 cup)

Stir together the blackberries and sugar; let rest for 20 minutes or until you've lost track of time but noticed a fruit syrup has formed.

Preheat the oven to 375 degrees F.

Mix together the flours, baking powder, salt and milk in ungreased 8-inch baking dish. Stir in the butter until blended, then spread the batter evenly in the pan. Plop the blackberries over the batter.

Bake for 40-55 minutes or until dough rises and has turned a nice golden brown.

Enjoy warm!