Hands down, cobbler is my favorite dessert. I’m not even picky on what type it is, apple, peach, blackberry…they are all my favorite. What’s not to love? Warm, juicy fruit engulfed in fluffy cake and finished with creamy ice cream that starts to melt when it hits the heat. Yeah, a brownie is totally better than this – just kidding.
So, what’s different about this cobbler? Most cobblers are 75% cake and 25% fruit. I switched that ratio and made it more fruit than cake. I also drastically decreased the sugar and butter. Fruit is so sweet anyway, it doesn’t need a ton of sugar, just enough to make it feel like a dessert. And I added just enough butter and sugar to form a cake, but not an overpowering cake.
What’s the next best thing about this cobbler? You can make it all year round. You can swap out frozen fruit for the fresh and it tastes just as good as fresh. So, there are more options, peach, cherry, triple berry, find your favorite.
- 4 cups fresh or frozen blackberries
- 1-2 cups fresh or frozen blueberries
- ¼ cup granulated sugar
- 1 Tablespoon cornstarch or all-purpose flour
- For the topping:
- ¼ cup butter, softened
- 1/4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cup all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup milk (skim or 2%, I’ve used both)
- Preheat oven to 350°F
- Add blackberries and blueberries to a 9×9 baking dish, sprinkle with sugar and cornstarch and stir
- In a separate bowl, add the remaining ingredients and stir
- Drop mixture by spoonfuls on top of peaches and spread gently
- Bake in oven for 50-55 minutes or until the top is golden brown
- Remove from oven and allow to cool slightly.