Recipe adapted from Paula Deen’s Southern Cooking Bible
3 1/2 cups blackberries, fresh or frozen
2 1/2 cups sugar
8 Tbsp butter (1 stick)
1 1/2 cups all purpose flour
2 1/2 tsp baking powder
1 tsp lemon juice
3/4 tsp salt
1 cup 2% or whole milk
1/2 cup half & half
Preheat oven to 350 degrees
Combine blackberries, 1 cup of sugar and mix in a saucepan and simmer until sugar has melted, then remove from the burner.
Cut butter and line it in the bottom of 9 x 9 or 13 x 9 for a less thick cobbler. Put the pan in the oven until the butter melts, then make sure the butter covers the bottoms and sides of pan.
Place remaining dry ingredients in a large bowl and stir together. Stir the milk in slowly and the half & half. Then pour the mixture into the baking dish. Spoon the berries on top of the batter and slowly pour the syrup on. While the dish is baking, the batter will rise to the top.
This really turned out great! The top of the cobbler was lightly brown and was just a little more crispy and sweet than the rest of the batter. The whole thing was moist and had a wonderful flavor. I will definitely be making this again.
The original recipe calls for baking it 30-40 minutes. I used a 9 x 9 dish and the thickness of the batter required a longer baking time… right around 55 minutes. I would suggest using a 9 x 13 pan and the “cakey” part will be less thick. Serve warm! I served it warm with vanilla ice cream to rave reviews! (It’s good when it cools down too!)
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