Preheat the oven to 375°F (190°C). In a large mixing bowl, combine the blackberries, 1 cup sugar, 2 tablespoons flour, and lemon juice. Gently toss until the berries are evenly coated. Transfer the mixture to an 8x8-inch baking dish, spreading it evenly. Watch for the edges to start bubbling as the sugars dissolve and the berries release juice.
4 cups fresh blackberries, 1 cup granulated sugar, 2 tablespoons all-purpose flour, 1 teaspoon lemon juice
In a separate bowl, prepare the topping. Mix 1 cup flour, 1/2 cup sugar, baking powder, and salt. Add the cold butter pieces and cut in with a pastry cutter or fork until the mixture resembles coarse crumbs with pea-sized chunks. Stir in milk just until combined; the dough should be slightly sticky but hold together.
1 cup all-purpose flour, 1/2 cup granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/2 cup cold unsalted butter, 3 tablespoons milk
Drop spoonfuls or dollops of the topping evenly over the berry filling, covering most of the surface. The topping should be rustic and uneven, with some berries exposed. Place the dish in the preheated oven.
1 cup all-purpose flour, 1/2 cup granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/2 cup cold unsalted butter, 3 tablespoons milk
Bake for approximately 40 minutes, or until the topping is golden brown and a knife inserted into the topping comes out clean. The filling should be bubbling around the edges and the topping firm and crisp on top.
Remove from the oven and allow to cool slightly before serving. The cobbler will be hot and bubbling, with a flaky, crispy topping and juicy berries underneath. Serve warm, optionally with ice cream or whipped cream.
