HOW TO MAKE HOMEMADE KENTUCKY BLACKBERRY COBBLER
Make your own Kentucky Blackberry Cobbler, which is a delectable, simple, and spectacular dessert that's excellent for summer baking. Is it a sufficient number of adjectives for you? Fresh blackberries are packed into the batter, which makes it crunchy and chewy around the edges and soft and sweet on the inside.
It takes less than 10 minutes to put up this simple cobbler recipe, which uses just basic ingredients. Make sure to top it with ice cream while it's still warm, and be prepared to devour the leftovers straight from the pan! It was really delicious and so simple. Make sure to follow the instructions for the letter; no modifications! It was just fantastic!!!
INGREDIENTS NEEDED FOR MAKING THIS HOMEMADE KENTUCKY BLACKBERRY COBBLER VERSION:
Fresh Blackberries, I used 12-ounces.
Granulated sugar, I used 1¼ cups, divided.
1 Cup.Of self-rising flour.
1 Cup.Of whole milk.
1 small spoon.Of vanilla extract.
¼ Cup.Of melted butter.
HERE'S HOW TO MAKE A COBBLER, AND IT'S VERY SIMPLE! JUST FOLLOW THE STEPS BELOW AS DIRECTED:
1st Step:
The oven should be preheated at 350 degrees Fahrenheit. Spray an 8-by-12-inch baking dish generously with nonstick cooking spray. Set aside for now.
2nd Step:
Secondly, remove the blackberries from the water and pat them dry. Set aside for a later stage.
3rd Step:
In a large mixing basin, whisk together 1 cup of granulated sugar, the flour, the milk, and the vanilla extract until well combined. Then, using a whisk, incorporate the butter until it is well integrated.
4th Step:
Pour the batter into the pan that has been prepared. Arrange the blackberries on top of the batter in a uniform layer.
5th Step:
Add the last 1/4 cup of granulated sugar to the pan. You can also add sprinkles with cinnamon and nutmeg.
6th Step:
If you want the top to be brown and crackly, bake it for 55 to 60 minutes, then allow to cool slightly before serving warm with ice cream, if desired, or at room temperature.
NOTE:
To store your blackberry cobbler, just wrap it in plastic wrap and place it in the refrigerator for up to 3 days. I don't suggest freezing this since the crisp, crackly topping will be lost when the dessert thaws.
