Svartbärspaj

👩‍🍳 Gör så här

1. 1
   Place rack in center of oven; preheat the oven to 350°F. Melt ½ cup (1 stick) unsalted butter in a 10" cast-iron skillet or a 13x9" baking dish in the oven, 5–7 minutes.
2. 2
   Place 4 cups fresh blackberries (about 24 oz.) in a large bowl; mash about half the berries with a potato masher to release some of the juices. Add 2–4 Tbsp. (25–50 g) sugar (if the berries are very sweet, add less; if tart, add more) and toss to combine.
3. 3
   Whisk remaining 1 cup (200 g) sugar, 1 cup (125 g) all-purpose flour, 2 tsp. baking powder, and a pinch of kosher salt in a medium bowl to combine, about 30 seconds. Add 1 cup whole milk and 1 tsp. vanilla extract; stir with a wooden spoon or rubber scraper until evenly blended.
4. 4
   Remove baking dish from the oven; pour melted butter into batter and stir to combine. Pour batter into baking dish and scatter blackberries and their juices on top of batter. Bake until the top is golden brown and a toothpick or cake tester inserted into the batter comes out without any batter attached, about 1 hour. Serve, hot, warm, or at room temperature, with whipped cream, crème fraîche, or ice cream. Editor’s note: This recipe first appeared on Epicurious in December 2011 as ‘Meme’s Blackberry Cobbler.’ Head this way for more easy summer desserts →