Blackberry Cobbler

Ingredients

• ½ cup (1 stick) unsalted butter
• 4 cups fresh blackberries (about 24 oz.)
• 1 cup plus 2–4 Tbsp. (225–250 g) granulated sugar, divided
• 1 cup (125 g) all-purpose flour
• 2 tsp. baking powder
• Pinch of kosher salt
• 1 cup whole milk
• 1 tsp. vanilla extract
• Whipped cream, crème fraîche, or ice cream, to serve

Steps

1. Position the rack in the centre and heat the oven to 350°F. Melt ½ cup (1 stick) unsalted butter in a 10" cast-iron skillet or 13×9" baking dish in the oven, 5–7 minutes.
2. Put 4 cups fresh blackberries (about 24 oz.) in a large bowl and use a potato masher to mash about half, releasing some juice. Add 2–4 Tbsp. (25–50 g) sugar, using less for very sweet berries or more for tart ones, and toss to combine.
3. Whisk the remaining 1 cup (200 g) sugar with 1 cup (125 g) all-purpose flour, 2 tsp. baking powder and a pinch of kosher salt in a medium bowl until combined, about 30 seconds. Add 1 cup whole milk and 1 tsp. vanilla extract, then stir with a wooden spoon or rubber scraper until evenly blended.
4. Remove the baking dish from the oven. Pour the melted butter into the batter and stir together, then pour the batter into the baking dish. Scatter blackberries and their juices over the batter. Bake about 1 hour, until the top is golden brown and a toothpick or cake tester inserted into the batter comes out with no batter attached. Serve hot, warm or at room temperature with whipped cream, crème fraîche or ice cream.