Blackberry Cobbler

Ingredients:

For the filling:

• 4 cups fresh blackberries (or frozen, thawed and drained)
• 1 cup granulated sugar
• 1 tablespoon lemon juice
• 1/2 teaspoon vanilla extract
• 1/4 cup all-purpose flour

For the topping:

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces
• 1 large egg, lightly beaten
• 1/2 cup milk

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish or a similar-sized cast-iron skillet.
2. Prepare the Filling: In a large bowl, gently toss the blackberries with the sugar, lemon juice, vanilla extract, and flour. Make sure the berries are evenly coated. Pour the blackberry mixture into the prepared baking dish.
3. Make the Topping: In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold butter pieces and use a pastry cutter or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
4. Add Wet Ingredients: In a small bowl, whisk together the egg and milk. Pour the milk mixture into the flour mixture, stirring just until combined. The batter will be thick and slightly lumpy.
5. Assemble the Cobbler: Drop spoonfuls of the batter over the blackberry filling. It doesn’t have to be perfect; some of the berries will peek through.
6. Bake: Bake in the preheated oven for 45-50 minutes, or until the topping is golden brown and a toothpick inserted into the topping comes out clean.
7. Cool and Serve: Allow the cobbler to cool for about 15 minutes before serving. This helps the filling to set slightly. Serve warm with vanilla ice cream or whipped cream, if desired.