1/4cupdark brown sugar(light brown sugar is okay too)
1/2teaspoonsalt
1largeegglightly beaten
6tablespoonsunsalted buttermelted
Ice cream or freshly whipped creamfor serving (optional)
Instructions
Preheat the oven to 375 degrees Fahrenheit. Place blackberries in a lightly greased, shallow 1-quart baking dish. Sprinkle with lemon juice and 2 tablespoons sugar, then toss to coat; set aside.
In a large bowl, mix together remaining sugar, flour, brown sugar and salt.
Stir in the egg until the mixture resembles a coarse meal.
Sprinkle the biscuit mixture over the berries, then drizzle the butter evenly over the cobbler.
Bake for 40-45 minutes, until golden brown and bubbly. Allow to stand at room temperature for 10 minutes before serving with ice cream or freshly whipped cream, if desired.
Notes
Storing: Any leftover blackberry cobbler can be stored on the countertop for 3-4 days if tightly wrapped. You can also store it in the fridge, but the crumble may get a bit soggy. Freezing: Because the crumble is meant to be dry, freezing then thawing may change the texture therefore freezing is not recommended.