Cobbler was one of my favorite childhood desserts. We had a blackberry bramble at the back of our yard, and every June my fingers would be stained purple from picking the berries off the bush. Every empty storage vessel would be filled with big fat berries. Then, a few weeks later, raspberries would be in season, and my dad would bring home coffee cans full of small wild black raspberries. My mom would go crazy trying to use them all. There was jam and jelly, crisp and crumble, and… berry cobbler!
My mom would sprinkle some sugar over the washed berries, stick them in the fridge overnight, and voila! Berries in syrup. You can freeze berries like this, which is where the berries for this recipe came from. I defrosted them and drained the syrup off. If you don’t have a blackberry or raspberry bramble in your backyard, you can just use store-bought frozen berries. I GUESS.
My recipe is a combination of two other recipes. Basically I had a recipe from a slow cooker cookbook that I liked, but I wanted to adapt it for the oven. It’s got a bit of cinnamon and nutmeg in the batter. And yes, this is a batter-type cobbler. What I like about a batter cobbler instead of one with drop biscuits is that you get berries AND batter in one bite. Because, really, cobbler is all about the batter.
Berry Cobbler (adapted from Cooks Illustrated via Taste of Oregon and The Fix-It and Forget-It Cookbook)
Prep Time: 10 minutes Cook Time: 45-50 minutes
- 6-8 Tablespoons unsalted butter (I used 8T and thought it too much)
- 1 cup flour
- 1 cup sugar
- 1 1/4 teaspoon baking power
- 1/4 + pinch teaspoon salt
- 1/4 teaspoon ground cinnamon (add up to 1/2 tsp)
- 1/4 teaspoon ground nutmeg (add up to 1/2 tsp)
- 1 cup milk
- 2+ cups berries, drained of any syrup (I used 2 1/2 cups)
- Place the butter in a 25 x 15cm pan (10 x 6″ or equivalent volume- err on the side of a little larger even) and put the pan in the oven. Now, preheat the oven to 350F/175C. The butter melts as the oven preheats!
- In a medium bowl, combine all the dry ingredients. Whisk in the milk until just combined.
- Using an oven mitt (learn from my mistakes, people), take the pan with the melted butter out of the oven. Pour the batter over top the butter. Do not stir. Add berries over top. Do not stir! I know it looks gross with a puddle of butter sitting on top, but don’t stir it!
- Put back in the oven and bake for 45-50 minutes, or until golden brown on top. If it looks a little too jiggly still, it’s not done.
- Serve it warm with a scoop of vanilla ice cream or whipped cream. There is absolutely no point in making this if you do not eat it with ice cream!
This keeps in the refrigerator for a day, but beyond that it becomes gummier. Still edible, just not as good as the first day!