Stir together just the berries and sugar in a large bowl and let it sit out for 25–30 minutes. This step allows the berries to macerate, drawing out their natural juices and helping create that sticky, luscious syrup the cobbler is known for.

Preheat oven to 375°F.

Stir together the flour, baking powder, salt, and milk with a wooden spoon.

Next, stir in the melted butter and hand-mix it until the ingredients are well incorporated and you have few clumps. The batter will be smooth but slightly thick.

Pour the batter into a medium baking dish and smooth it out. You can line it with parchment paper for easy cleanup, but don’t grease the pan — the butter in the batter will do the work.

Finally, pour the macerated blackberries on top, sugar and all, and evenly distribute them over the batter.

Bake for 45 minutes to an hour, depending on how golden you prefer it to be. The top should be set, puffed, and slightly browned at the edges.

Let it cool for 5 minutes so it will hold its shape before serving.