Preparation Steps

• Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish.
• In a large bowl, combine the blackberries, 0.75 cup sugar, 0.25 cup flour, lemon juice, and cinnamon. Toss gently to coat the berries. Pour the blackberry mixture into the prepared baking dish.
• In a separate medium bowl, whisk together 1.5 cups flour, 0.75 cup sugar, baking powder, and salt.
• Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
• Pour in the milk and stir just until combined. Do not overmix.
• Spoon the cobbler topping evenly over the blackberry filling.
• Bake for 35-45 minutes, or until the topping is golden brown and the filling is bubbly. If the topping starts to brown too quickly, you can loosely tent it with foil.
• Let the cobbler cool for at least 15 minutes before serving. Serve warm, perhaps with a scoop of vanilla ice cream.