Something about Husband and I: we are fruit dessert people. To the extent that we are dessert people. He has a way bigger sweet tooth than I, but we still only have dessert or candy maybe once a month. Usually, we’d rather have popcorn or cheese instead. It’s just what we do.
But when we do occasionally have dessert, it’s going to be a fruity one. In fact, we served pie at our wedding instead of the much more traditional cake (<<< thinly veiled excuse to show you wedding pictures):
I blame Aunt Debbie for this, because I grew up eating this mind-blowing cobbler. Side note: my Aunt Debbie is one of my favorite women in this world. There are few people who are as thoughtful, generous, kind, hardworking, brave, and resilient as this her. Anyone who knows her will attest to this. I am so grateful to have her in my life as a role model and pillar of our family. And hey, anyone who can make a cobbler this good surely must be all of those things. It tastes like love and joy.
She passed this recipe along to my mom who regularly made it in the summertime, when the blackberry bushes in our backyard threatened to take over.
The thing that makes this cobbler so good is the crust. It’s crazy simple, but the amount of butter alone takes this recipe to the next level.
I will admit, I often now use frozen berries for this dessert, which is totally fine. My go to is a mix of blackberries, raspberries, and blueberries, but you could really use whatever fruit you wanted (peaches!), even rhubarb.
- 1/2 cup butter, sliced
- 2 cups sugar
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 cups milk
- 6 cups blackberries (or fruit of your choice)
- Preheat oven to 350 degrees F.
- Add butter to a 9×13 inch glass baking dish. Put in oven and heat until butter has melted.
- In a large mixing bowl, combine sugar, flour, baking powder, and salt.
- Add the milk and stir until just combined (batter will be lumpy). Pour over the melted butter in the baking dish. Do not stir.
- Arrange berries or fruit over the top of the batter. Do not stir.
- Bake for 1 hour to 1 hour and 15 minutes, checking it regularly after an hour, until the top is golden brown.