Blackberry Maple Cobbler

For the filling:

• Unsalted butter, for the baking dish
• 6 cups blackberries
• 1/4 cup sugar
• 1/4 cup pure maple syrup
• 1 teaspoon pure vanilla extract
• 2 to 3 tablespoons all-purpose flour

For the topping:

• 1 1/3 cups all-purpose flour
• 1/3 cup sugar, plus more for sprinkling
• 2 1/4 teaspoons baking powder
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, at room temperature
• 1 large egg
• 1/2 cup buttermilk1 teaspoon pure vanilla extract

Preheat the oven to 375 degrees F and butter a 2-quart baking dish. Make the filling: Toss the blackberries, sugar, maple syrup and vanilla in a medium bowl. If the berries are juicy, toss with the flour. Transfer to the prepared baking dish.

Make the topping: Whisk the flour, sugar, baking powder and salt in a large bowl. Using your fingers, work the butter into the flour mixture until it looks like fine meal; set aside.

Whisk the egg, buttermilk and vanilla in a small bowl; stir into the flour mixture until just incorporated. Drop heaping spoonfuls of the batter evenly over the berries and sprinkle with sugar.

Set the dish on a baking sheet and bake until the topping is golden brown and the filling is bubbling, about 40 minutes. Let cool slightly before serving.

Serves 6-8.

VERDICT:  I don't love cobbler--I think you can always taste the baking powder in the topping--but John requested one.  It was fine, but toss and wait for a better.