Juicy blackberries burst into a thick, jammy syrup while a buttery, cake-like batter rises around them to form golden, crisp edges.This Blackberry Cobbler is the dessert people fight over at potlucks.It’s one of those recipes I love making in the summer when berries are at their best, but it’s just as good any time of year with fresh or frozen fruit.

If you’ve tried my Fresh Strawberry Cobbler or Blueberry Cobbler, this one follows that same simple, no-fuss method that always turns out delicious.Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions Granulated Sugar: Sweetens both the batter and the blackberry filling.You can reduce it slightly in the filling if your berries are very ripe, but I don’t recommend cutting too much since it also helps create that syrupy cobbler texture.

All-Purpose Flour: Gives the batter structure and helps it bake up soft and cake-like around the fruit.I don’t recommend major substitutions here, but a 1:1 gluten-free baking blend should work if needed.Baking Powder: Provides lift so the batter bakes up light instead of dense.

Kosher Salt: Balances the sweetness and enhances the overall flavor.You may want to use less if using salted butter.Whole Milk: Adds moisture and richness to the batter.

You can substitute with 2% milk if needed, but whole milk gives the best texture.Unsal

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