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Blackberry-and-Bourbon Cobbler

Photo: Robbie Caponetto

Hands-on time 20 mins
Total time 1 hr, 25 mins

Makes 8 to 10 servings

Every weekend, especially during summer, the Fields family would make their version of cobbler, a cake-y mix of milk, sugar, and self-rising flour poured over fruit. Kelly says sometimes her mom would get "feisty" and add in amaretto. Here, Kelly plays to her own preferences with a bit of bourbon.


  • 12 cups fresh blackberries
  • 3/4 cup turbinado sugar
  • 1/4 cup bourbon
  • Vegetable cooking spray
  • 1/2 vanilla bean
  • 1 cup granulated sugar
  • 2 cups all-purpose flour
  • 1 tablespoon plus 2 tsp. baking powder
  • 1/2 teaspoon table salt
  • 1 teaspoon lemon zest
  • 1 1/2 cups milk
  • 1 large egg
  • 3/4 teaspoon vanilla extract
  • 6 tablespoons butter, melted

How to Make It

  1. Preheat oven to 350°. Toss together first 3 ingredients in a large bowl. Transfer mixture to a lightly greased (with cooking spray) 13- x 9-inch baking dish.

  2. Split vanilla bean, and scrape seeds into granulated sugar. (Rub the sugar between your fingers to distribute the vanilla bean seeds evenly.)

  3. Sift together flour, next 2 ingredients, and granulated sugar mixture into a large bowl. Stir in lemon zest. Whisk together milk, egg, and vanilla extract; stir into dry ingredients. Stir in melted butter.

  4. Pour batter evenly over fruit; place dish on a baking sheet.

  5. Bake at 350° for 1 hour and 5 minutes to 1 hour and 15 minutes or until crust is dark golden brown and done in center.