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Blackberry Cobbler

Taralynn
Gluten-free blackberry cobbler made with fresh summer-picked berries! This easy dessert is bursting with juicy flavor, a golden crisp topping, and is perfect for a warm-weather treat.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 1 hour
Course Breakfast
Servings 12

Ingredients
  

Blackberry Layer
  • 8 Cups Fresh Blackberries
  • 1/2 Cup Granulated Sugar
  • 1 Cup Melted Butter, Unsalted
Crumble Topping
  • 2 1/2 Cups All-Purpose Gluten-Free Flour or regular flour
  • 1 Cup Granulated Sugar
  • 1 Cup Brown Sugar lightly packed
  • 4 Tsps Baking Powder
  • 1 Tsp Sea Salt
  • 1 Tbsp Ground Cinnamon
  • 1 1/2 Cups Milk

Instructions
 

  • Preheat oven to 350-degrees.
  • Add the fresh blackberries to a 9x13 baking dish. Pour the melted butter and 1 cup of sugar over the berries. Gently fold everything together until the blackberries are fully coated in the buttery sugar mixture
  • In a separate bowl, prepare the crumble topping by sifting together the flour, granulated sugar, brown sugar, baking powder, salt, and cinnamon. Slowly mix in the milk until a thick, cake-like batter forms.
  • Pour the crumble batter evenly over the blackberries, spreading it gently to cover most of the fruit.
  • Bake for 1 hour, or until the top is golden and the center is cooked through. *If the edges start to brown too quickly, loosely cover the dish with foil.
    Let the cobbler cool for at least 30 minutes before slicing.
    Best served warm with whipped topping or a scoop of vanilla ice cream!
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