• Preheat your oven to 375°F.
• Grease a deep dish 10-inch pie plate with butter and set aside. You can also use a 9x9 baking pan.
• In a medium bowl, mix the blackberries, sugar, cornstarch, vanilla extract, and lemon juice, then place into the bottom of the prepared dish.

Cobbler Topping

• In a medium bowl, whisk together the flour, sugar, and baking powder.
• Cut in the butter with a pastry blender or two forks until the mixture is coarse crumbs.
• Add in the milk stirring until the ingredients are combined. Drop the batter by rounded tablespoons (or cookie scoop)over the blackberry mixture like dumplings. Sprinkle a little nutmeg on top is desired.
• Place the pie dish on a baking sheet. Place in the oven. Bake in the oven for 35-45 minutes, until the topping is golden brown and baked all the way through, and the filling is bubbling through the topping.
• Test by using a toothpick inserted into the dough and check that the dough is cooked all the way through to where it meets the berries. That is the last area to cook, so make sure the toothpick comes out clean. If the top browns too fast, cover lightly with aluminum foil and continue to bake until the middle is cooked.
• Remove and cool for 10 minutes before serving. Serve with vanilla ice cream on top.