Summer is ending. I mean, you wouldn’t know it from the temperature, the trees, or the seasonal decor at Marshalls, but summer is ending, and I can hardly wait. The one thing I will miss from summer is all the gorgeous produce- like blackberries. I love berry cobblers of all shapes, forms, styles, and origins, but I especially love fat free berry cobbler.
1 cup blackberries, washed and checked for caterpillars (I’ve had some nasty surprises)
1/4 cup sugar
1/2 cup greek yogurt
1 cup flour
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla
2 tablespoons sugar, reserved for sprinkling
Preheat oven to 350 F
Start by whisking together the dry ingredients. Set aside the two tablespoons of sugar.
Pour in the milk, whisk that in,
and then add in the greek yogurt. Fine, it doesn’t need to be greek yogurt. Use any type of yogurt you please. I guess you could even use blackberry yogurt, and make blackberry on blackberry cobbler! If you do use flavored yogurt, decrease the sugar content.
Add in the vanilla, and mix that in. I didn’t technically have any vanilla, but don’t let that hold you back. Every baked good is better with vanilla.
When the batter is ready, scatter the blackberries into a greased baking dish (you do NOT want to scrape your beautiful, juicy cobbler out of a dry dish),
and pour the batter on top. I should say, you can definitely use more blackberries- I just was running a bit low on them.
Bake it at 350 F for about 50 minutes- but 30 minutes in, sprinkle the reserved 2 tablespoons of sugar on top. It’ll get all crispy, and sweet, and crackly all top. All good things. Serve it with whipped cream, vanilla ice cream, or even birthday cake ice cream- we were out of vanilla, and birthday cake worked just fine!