Easy Berry Cobbler Cake with a Crunchy Sugar Topping

1 stick butter (buttery goodness, essential for cobbler life)
1 cup sugar (the sweet stuff)
1 cup self-rising flour (no self-esteem issues here)
1 cup whole milk (because cobbler deserves richness)
2 cups berries (frozen or fresh (blackberries, raspberries, blueberries—your call))
¼ cup raw sugar (for the crunch that dreams are made of)

Melt the butter: Pop your butter in the microwave or melt it gently on the stovetop. Once it’s melted, set it aside to cool a bit—nobody likes scrambled eggs in their batter!
Whisk it good: In a mixing bowl, combine the sugar and self-rising flour. Slowly whisk in the milk until it’s a smooth batter. Then, pour in your melted butter and whisk until the batter is beautifully cohesive.
Prep the dish: Butter up a baking dish like it’s a star athlete—you want it non-stick and ready for action.
Berry clean: If you’re using fresh berries, rinse them and gently pat them dry with a towel. If they’re frozen, no need to thaw—straight from the freezer works just fine.
Layer it up: Pour your batter into the buttered baking dish. Scatter your berries over the top, pretending you’re an artist decorating a masterpiece. Even distribution is key!
Crunch time: Sprinkle the raw sugar generously over the berries. This is the magic ingredient that gives your cobbler that irresistible crunch.
Bake to bubbly bliss: Slide the dish into a preheated 350°F oven and bake for 1 hour. You’ll know it’s ready when the top is golden brown and the edges are bubbling with berry goodness.
Optional sparkle: If you’re feeling fancy, sprinkle an extra teaspoon of sugar over the cobbler about 10 minutes before it’s done. It’s like adding glitter to a dessert—totally worth it.

Let the cobbler cool slightly before diving in (if you can wait). Serve with vanilla ice cream or whipped cream for ultimate dessert perfection!