I promised you the other day, in my post about product testing, that I would bring forth my recipe for berry cobbler, and here I am to follow through on that promise. Even if it means that I had to make this cobbler twice (because the first time I made it was evening, and the lighting just didn't work for the pictures, so I made it again today) and thus just have to eat it twice... This I will do for you, because I love you, and a promise is a promise.

I'm a selfless individual. What can I say...

This time I used fresh blackberries because they are in season (somewhere... definitely not around here) right now and they are delicious! I almost felt bad using them in a recipe and not just gobbling them up fresh. But again, I make these sacrifices just for you.

I've also made this many times using frozen blackberries, fresh blueberries, frozen blueberries, frozen strawberries and mixed berries, and both frozen and fresh peaches. It always turns out beautifully, which is one of the reasons why I love it. I also love it because it is easy as pie... No, WAY easier than pie! And also because there are no eggs in the batter, which means I can lap it up with out the worry of contracting salmonella.

I lap up batter containing eggs too, just to be honest. But with this, I can do it carefree. I like carefree-ness. It doesn't come along often, so when it does I... lap it up.

Moving on...

Blackberry Cobbler 4x6 Recipe Card

Ingredient List

• 1 Stick (1/2 Cup) Butter
• 1 1/4 Cups All Purpose Flour
• 3/4 Cup Granulated Sugar
• 2 tsp. Baking Powder
• 1/4 tsp. Salt
• 1/2 tsp. Ground Cinnamon
• 1 Cup Milk
• 1 tsp. Vanilla Extract
• 16 oz. Fresh or Frozen Blackberries (substitute other berries or peaches if desired)
• 1 Tbsp. Turbinado Sugar

Preheat oven to 350 degres. Place the stick of butter in a 2 1/2 quart casserole dish...

 ...and place in oven until melted, about 8-10 minutes...

Mmmmm. Butter. Melted. Good. 

Unless you're on a low-cal diet. Then look away. Look away now. And I'm sorry for leading you into temptation.

In the meantime, mix flour, sugar, baking powder, salt, and cinnamon. Add milk and vanilla extract and whisk until just combined. After licking your whisk several times, pour batter into the casserole dish of melted butter. Swirl through with a knife just a bit to gently combine, but don't worry about blending the two completely.

Next we have the star of the show, the lovely and dark and deep beauties, the blackberries...

After washing and blotting them dry with a paper towl, pour the blackberries on top of your butter and batter mixture...

You don't need to worry about mixing them in or pushing them down into the batter, it will rise up around them as it bakes. Just spread them out a bit. Then, pop it in the oven and bake for 20 minutes. Take out and sprinkle with 1 tablespoon of turbinado sugar...

...then return to oven and continue to bake for another 20 minutes, or until a knife inserted in the center of the cobbler comes out clean.

What you will have is a heart-warming (and love handle padding) dessert (or breakfast, if you're like me) that looks like this... 

I highly recommend serving it warm with a scoop of vanilla ice cream or a dollop of homemade whipped cream, but it's also delicious all on its own.