Ingredients
Blackberry Filling
7 cups fresh or frozen blackberries
1 cup sugar
1/4 teaspoon ground cinnamon
½ cup water
2 tablespoons cornstarch
Cobbler Topping
1 ½ cups all purpose flour
¼ cup sugar
1 1/2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon ground cinnamon
½ cup unsalted butter
½ cup buttermilk warmed
Instructions
Preheat oven to 350 degrees. Grease a 8 x 8-inch square baking dish.
Combine the blackberries, 1 cup sugar, and 1/4 teaspoon ground cinnamon together in a saucepan over low heat. Whisk together water and cornstarch; stir gently into the blackberry mixture. Cook over low heat until thickened, stirring gently several times.
Whisk together the flour, 1/4 cup sugar, baking powder, salt, and 1/4 teaspoon ground cinnamon. Using a pastry cutter, cut in butter until the mixture is crumbly. Stir in the buttermilk mixture just until moistened.
Pour the warm blackberry mixture into the prepared baking dish. Drop the dough by rounded tablespoons onto the blackberry mixture. Bake for 30 minutes or until the topping is browned and the mixture is bubbly.
Notes
Storage – store leftover cobbler on the countertop at room temperature for up to a day, then store it in an airtight container in the refrigerator for up to 2 additional days.
To freeze, first cool completely. Then wrap with 2 layers of plastic wrap followed by a layer of aluminum foil. Place on a level surface in the freezer and freeze it for up to 2 months.
Nutrition
Calories: 379kcal | Carbohydrates: 64g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 32mg | Sodium: 245mg | Potassium: 254mg | Fiber: 7g | Sugar: 38g | Vitamin A: 649IU | Vitamin C: 26mg | Calcium: 107mg | Iron: 2mg