Blackberry Cobbler


Every weekend, especially during summer, the Fields family would make their version of cobbler, a cake-y mix of milk, sugar, and self-rising flour poured over fruit. Kelly says sometimes her mom would get «feisty» and add in amaretto. Here, Kelly plays to her own preferences with a bit of bourbon.



  • 12 cups fresh blackberries
  • 3/4 cup turbinado sugar
  • 1/4 cup bourbon
  • Vegetable cooking spray
  • 1/2 vanilla bean
  • 1 cup granulated sugar
  • 2 cups all-purpose flour
  • 1 tablespoon plus 2 tsp. baking powder
  • 1/2 teaspoon table salt
  • 1 teaspoon lemon zest
  • 1 1/2 cups milk
  • 1 large egg
  • 3/4 teaspoon vanilla extract
  • 6 tablespoons butter, melted

How to Make It

Step 1

Preheat oven to 350°. Toss together first 3 ingredients in a large bowl. Transfer mixture to a lightly greased (with cooking spray) 13- x 9-inch baking dish.

Step 2

Split vanilla bean, and scrape seeds into granulated sugar. (Rub the sugar between your fingers to distribute the vanilla bean seeds evenly.)

Step 3

Sift together flour, next 2 ingredients, and granulated sugar mixture into a large bowl. Stir in lemon zest. Whisk together milk, egg, and vanilla extract; stir into dry ingredients. Stir in melted butter.

Step 4

Pour batter evenly over fruit; place dish on a baking sheet.

Step 5

Bake at 350° for 1 hour and 5 minutes to 1 hour and 15 minutes or until crust is dark golden brown and done in center.

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