I don’t remember where I got this recipe, but it’s my go-to for a fresh fruit cobbler. Feel free to substitute the berries for whatever fruit is in season. We ate at Cracker Barrel many times, and I always had the blackberry cobbler with a scoop of vanilla ice cream.
¼ c. butter, softened
½ c. sugar
1 c. all-purpose flour
2 t. baking powder
½ c. milk
2 c. fresh or frozen blackberries
¾ c. raspberry or apple juice
Preheat oven to 350 degrees. In a medium mixing bowl, cream the butter and sugar. In a small bowl, combine the flour and baking powder. Add to creamed mixture alternating with the milk. Stir until just moistened. Pour into a greased 1 ½ quart baking pan. Sprinkle with blackberries. Pour juice over the berry and batter mixture. Bake 45-50 minutes until golden brown. Serve warm with ice cream.