For the filling:
One Quart Fresh Blackberries
1 stick of unsalted butter
1/2 cup of sugar
1/2 cup of brown sugar
1 tablespoon of vanilla extract
2 tablespoons of heavy cream
For the topping:
1 cup of sugar
1 cup of buttermilk
1 cup of self-rising flour
For the preparing:
An oven, preheated to 350 degrees
One 9x9 casserole dish or pie plate
One large skillet
One big mixing bowl - the bigger the better
A wire whisk
A plastic spatula or spoon
A wooden or heat safe spoon
Spray your casserole dish with pan spray. In your big mixing bowl, add in the sugar, buttermilk, and flour for the topping. Whisk all this together until it's all combined. Pour the mixture into your casserole dish and scrape it clean with the plastic spatula.
In your large skillet melt your butter. Add the Blackberries (with the juice), followed by the sugar, brown sugar, vanilla extract, and heavy cream. Cook the on medium heat, stirring gently with your wooden spoon for ten to twelve minutes. You will want the sugars to completely melt and begin to form a thick, golden glaze around the Blackberries. It will have the consistency of syrup. With your wood spoon, pour the entire mixture evenly over the top of your batter in the casserole dish.
Place the dish in the middle rack of your oven and bake until the top of your cobbler is golden brown and bubbling. This usually takes 45 minutes to an hour. My rule is to set the timer at 45 minutes and then cook it in ten-minute intervals until its ready to go.
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