blackberry cobbler
photograph by Matt Hulsman

Yield: 6-8 servings.

1 tablespoon + 6 tablespoons salted butter
1 large egg
1¼ cups all-purpose flour
1¼ cups + 2 tablespoons sugar
4 cups frozen or fresh blackberries
1 tablespoon fresh lemon juice
Vanilla ice cream or whipped cream (optional)

Preheat oven to 375°.

Grease an 8 x 8-inch pan with 1 tablespoon of butter. In a separate bowl, combine the egg, flour, and 1¼ cups of sugar until the mixture resembles a coarse meal. Add ¼ cup of the flour mixture to the bottom of the pan. Pour in the blackberries and sprinkle the lemon juice on top. Spread the remaining flour mixture evenly over the blackberries. Melt 6 tablespoons of butter and pour on top. Sprinkle 2 tablespoons of sugar on top.

Bake for 40 minutes, or until crust is golden brown. Let sit for 10 minutes before serving.

Serve in individual ramekins and top with vanilla ice cream or whipped cream (optional).

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Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.