This cobbler recipe has a sweet breading on top instead of the pie-like crust found in a lot of cobblers. The breading is crunchy like a crust, but has a cake like texture closer to the fruit. Soooo good! My grandmother made this cobbler a lot as we were growing up. I have always liked it best with blackberries, but it is great with peaches as well.
4 c. fresh blackberries
1 c. flour
2 c. sugar (1 c. to combine with the fruit and 1 c. for the batter)
1/2 tsp. baking powder
3/4 c. milk
1 stick butter (melted and cooled)
In a large bowl, combine the blackberries with 1 c. sugar. Mix well and set aside. In a separate bowl combine the remaining ingredients. Pour the blackberry mixture into a 13x9 baking dish. Pour the batter over the blackberries. Bake in a 350 degree oven for 40-45 minutes.
This recipe is so simple, but it is very important to use a tart fruit like blackberries. The breading is sweet on it's own, so it tastes great with the tartness of the fruit.