1 1/2 c. unsalted butter, divided
1 1/2 c. white sugar, granulated, divided
2 tbsp. lemon zest
2 cans Oregon Fruit Blackberries, well drained 1 1/2 c. all-purpose flour
2 1/2 tsp. baking powder
1 tsp. salt
1 1/2 c. almond milk
Preheat oven to 350°. Place 4 tablespoons of butter into a 9″ x 13″ baking dish and bake until butter is melted. Remove from oven and set aside.
Meanwhile, toss 1/4 cup of sugar with lemon zest in a small bowl and set aside.
Whisk flour, baking powder, salt and remaining sugar in a large bowl. Melt remaining butter and whisk, with almond milk and into the flour mixture. Continue whisking until smooth. Pour batter into dish with melted butter (before pouring your batter into your dish, you may want to carefully tilt the dish to ensure that the melted butter is coating the bottom of the dish evenly). Sprinkle blackberries evenly over the batter. Top with lemon sugar. Bake until the edges are golden brown, crispy, and pulling away from the edges of the pan, approximately 45-50 minutes. Cool for several minutes and serve warm.
YEILD: approximately 8-10 servings
Tags: blackberry cobbler, Texas Style Cobbler