Oh this is a good one.

Freshly washed blackberries, ready to use for our cobbler.

2 1/2 cups fresh blackberries, washed
1 cup sugar
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 stick of unsalted butter, melted

First you should take care of the blackberry and sugar mixture because it needs to sit for a while. Stir together just the berries and sugar in a large bowl and let it sit out for 25-30 minutes.

This will allow the juices of the blackberries to come out so that they can be sweetened by the sugar. We can then taste the true flavor of the fruit. This process is called macerating.

After about 20 minutes, you should turn on the oven to about 375º and start preparing your batter.

Stir together the flour, baking powder, salt, and milk with a wooden spoon. Next, stir in the melted butter and hand-mix it until the ingredients are well incorporated and you have few clumps.

Pick out a clean baking dish, a 9×9 Pyrex type dish will do. Pour in the batter and smooth it out. You can choose to line it with parchment paper or not, but don’t grease the pan as there is plenty of butter in the batter. Finally, pour the macerated blackberries on top with all the sugar included and evenly distribute it over the batter.

Bake in the oven for 45 minutes to an hour, depending on how golden you want it. Let it set up for a good 15 minutes so it will hold its shape. It should be bubbling and will be very hot, be careful.

Serve warm or room temperature with warmed cream or fresh whipped cream. You can store this at room temperature with foil over it for 2-3 days, probably longer in the refrigerator.