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
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.
Split vanilla bean, and scrape seeds into granulated sugar. (Rub the sugar between your fingers to distribute the vanilla bean seeds evenly.)
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.
Pour batter evenly over fruit; place dish on a baking sheet.
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.