I located this recipe searching, “easy flaky cobbler” (emphasis on easy & flaky). Why? Because I wanted the taste and texture of non-cakey cobbler without making pie crust. Found on My Recipes, this recipe resulted in a buttery, delightfully perfect crumble (or cobbler), with a little crunch and sweetness to balance the tart berries (or your choice of fruit).
We prefer our cobbler heavy on the crust so I doubled the crumble mixture and probably could have gotten away with using only 3/4 of a doubled recipe. Next time I prepare this, I will use a 9×13 pan (instead of an 8×8) and start watching it pretty closely around 20-25 minutes.
5 c. blackberries (I used frozen blackberries we’d picked over the summer and defrosted them)
1 T. citrus juice (I used lime, but lemon or orange would also work)
Tad of citrus zest
1/2-3/4 c. sugar (based on the tartness of your berries and your own taste preference, remember the crust is pretty sweet)
1/2 t. cinnamon
If berries are frozen, defrost. I did not drain mine because I wanted more juice in the mix. Add citrus juice and zest to berries. Stir. Combine cinnamon and sugar together, mix and then stir into berries until berries are coated. Taste and add sugar if desired.
Crumb or Crust Mixture (non-doubled):
1 c. flour
1 c. sugar
1/2 t. cinnamon
4-6 T. butter, melted (The original recipe calls for 6 T. butter for one recipe. I used 8 T. with a double crumb mixture and it was perfect.)
Mix flour, sugar and cinnamon together. Add egg and combine until crumbly. I stirred and then used my fingers to blend.
Preheat oven to 375°
Place berries in a lightly greased 8×8 pan (or 9×13 if crust is doubled). Sprinkle crumble mixture on top of berries. I worked some of the crumbles into the berries. Pour melted butter evenly over crumbles and bake until brown and bubbly. Allow to sit for at least 10-minutes, especially if the butter or berry juices have pooled in the middle. Resting will give the crust time to soak up the juices.