Optional serving: Vanilla ice cream or Whipped cream
Preheat the oven to 350°F. Spray an 8x8-inch baking dish with nonstick spray.
In a medium bowl, stir together the blackberries, 1/4 cup sugar, and almond extract. Let stand 15 minutes, or until syrup begins to form.
In a medium bowl, combine flour, baking powder, salt, and remaining 1/2 cup sugar. Stir in milk. Pour butter over dough and gently fold in (it's ok if it doesn't fully combine).
Transfer mixture to baking dish. Spoon blackberry mixture over the top.
Bake 45 minutes, or until the cobbler is golden and has risen above the blackberries.
Serve warm topped with ice cream, whipped cream, or caramel sauce.
Storage: This dish is best served hot out of the oven. You can store leftovers for up to 3 days. For best results, reheat in the oven for 5 to 10 minutes at 300°F. Whipped cream: I like to use homemade whipped cream, however you can also buy a store-bought can, if you prefer.Berries: Taste your berries before adding the sugar. If too tart, add another Tablespoon or 2 to help balance the sweetness.