this week’s bake – blackberry cobbler

This week’s bake is one of the best desserts I’ve ever had, and one of the easiest. It is a Pioneer Woman’s recipe, so you know it has to be delicious.

This is seriously easy and quick to throw together. You start by mixing a cup of flour, a cup of sugar, and a cup of milk.

Add 1/2 stick of melted butter. As I’m typing this, I just realized I used a whole stick of butter. Oops!

Pour into a greased 9×13-inch baking dish and distribute the fresh blackberries over the top. Sprinkle with more sugar and bake.

After an hour of baking, you have not only a beautiful desert, but one that is yummy.

Considering I added twice as much butter as the recipe calls for, if you try this, it may end up looking slightly different than mine. I expected it to rise more than it did, but this may be because of my mistake with the butter.

It is best served immediately while hot, with ice cream. I thought it was absolutely heavenly. Right up there as one of the best deserts I’ve ever had. Perfect for serving after a family meal or to a small group of friends.

The Pioneer Woman’s Blackberry Cobbler

Super easy recipe with just 5 ingredients, and delicious.

1-1/4 cup sugar
2 tbsp sugar
1 cup self-rising flour
1/2 stick butter, melted
2 cups fresh or frozen blackberries
vanilla ice cream

Preheat oven to 350 degrees.
Combine 1 cup of sugar with 1 cup of flour in a large bowl.
Stir in the milk, then the melted butter. Mix until well combined.
Pour batter into a greased 9×13-inch baking dish.
Distribute the berries over the top. They will sink in further as they bake.
Springkle 1/4 cup sugar over the top, reserving 2 tablespoons for later.
Bake for 50 minutes, remove from the oven and sprinkle the reserved 2 tablespoons of sugar over the top.
Bakes for 10 additional minutes, or until the top is golden brown.
Serve immediately with ice cream.

Blackberries are delicious in this recipe, but alternative options include blueberries, raspberries, peaches, or a combination of several.

Frozen berries work well in this recipe, be sure to add them when frozen. If left to thaw, they will be mushy and throw off the consistency.