I decided to make my own whole wheat cobbler because I’ve never found one that I really like. The outcomes exceeded my expectations.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 cups fresh blackberries
- 1 cup white sugar
- 1 cup warm water
- 2 tablespoons cornstarch
- 1 cup whole wheat flour
- ⅓ cup white sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup butter, cut into small chunks
- ½ cup milk, or more as needed
Instructions
- Preheat oven to 425 degrees F (220 degrees C). Lightly oil an 8-inch square or 8-inch round baking dish.
- Combine blackberries and 1 cup sugar in a saucepan. Whisk warm water and cornstarch together in a bowl until smooth; stir into blackberries. Bring blackberry mixture to a boil, reduce heat to medium, and cook, stirring frequently, until berries break down and thicken, 5 to 10 minutes.
- Whisk flour, 1/3 cup sugar, baking powder, and salt together in a bowl. Cut butter into flour mixture using a pastry cutter or your hands until mixture resembles coarse crumbs. Stir milk into flour-butter mixture until a smooth, thick batter forms.
- Pour berry mixture into the prepared baking dish. Drop spoonfuls of batter over the berries.
- Bake in the preheated oven until a firm and golden crust forms, 30 to 40 minutes.
- If you find the taste of whole wheat flour to be bitter, add a tablespoon of orange juice to your flour mixture.
Nutrition Facts
| Calories | 349 kcal |
| Carbohydrate | 67 g |
| Cholesterol | 22 mg |
| Dietary Fiber | 5 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 341 mg |
| Sugars | 48 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
This was delicious! It’s the first time I cut butter into flour, and the result was light and fluffy even though it was whole wheat. I used frozen wild berries that were picked on my grandma’s land a couple of years ago, and made 4 cups of the berry and sugar mixture. I saved extra for spreading on biscuits or toast!