Blackberry Cobbler with Brown Sugar Crumble

Preheat the oven to 350°F. Gently toss the blackberries with the sugar, cornstarch, lemon juice, lemon zest, vanilla, almond extract, and salt. Let the berries sit for at least 10 minutes while you make the other layers. They'll start releasing a little juice.

Combine the flour, brown sugar, granulated sugar, cinnamon, and salt. Add the cold cubed butter and work it into the dry ingredients with your fingertips until you have a mixture of smaller crumbs and big chunky pieces. You want some bigger coffee-cake-style crumbles, so don't overwork it too much. Pop the crumble into the fridge while you make the batter.

Whisk together the flour, sugar, baking powder, and salt. Add the melted butter, milk, and vanilla. Stir just until combined. It should be thick and spoonable, not runny.

Pour the blackberry mixture and all those juices into your buttered baking dish. Dollop the cobbler batter over the top. Don't worry about completely covering the berries, you actually want some blackberry peeking through so it can bubble up around the cake. Take the crumble straight from the refrigerator and scatter it generously over the top. Keep some pieces pretty chunky.

Bake at 350°F for 45–55 minutes. You're looking for a deep golden-brown crumble with blackberry juices visibly bubbling around the edges and through the gaps. Let it rest for 20–30 minutes before serving so the blackberry filling can thicken.

Serve it with lemon custard (optional)