1/4teaspoonground cinnamonplus more for dusting (optional)
Preheat your oven to 350°F.
Use 1 tablespoon of the melted butter to brush the inside of 4 9 1/2 oz ramekins. If you're making a family-style version, use a 9x13" baking dish instead of the ramekins and grease it the same way.
Fill each ramekin with 1 cup of blackberries. For the family-stye version, dump all of the berries into your greased baking dish. Place the baking dish(es) on a quarter sheet pan.
Make the Cobbler Batter
Sift 1 cup of the sugar, the flour, baking powder, ginger, salt, and cinnamon together into a large mixing bowl.
In a separate bowl, stir together the milk and the remaining melted butter. Stir together the wet and dry ingredients using a rubber spatula, or whisk. Mix just until the batter comes together and no large lumps remain.
Use a 3 ounce portion scoop, or a 3/4 measuring cup, to scoop the batter over the berries in each ramekin. If you're baking in one dish, just pour the entire mixture over the berries.
Bake the Blackberry Cobblers
Divide the remaining sugar equally and sprinkle each cobbler with the sugar. For the family style, sprinkle the sugar evenly over the surface of the batter.
Sprinkle a dusting of ground cinnamon over the top(s) of the cobbler and bake for 40-45 minutes (ramekins), or 50-55 minutes (family style), or until the tops are a deep golden brown, and the blackberry filling begins to bubble up.
Remove the cobbler(s) from the oven and allow to cool slightly before enjoying. Serve alone or with your favorite ice cream.
If your blackberries are too sour, toss them in a quarter of a cup of granulated sugar (not listed in the recipe). Let them sit for ten minutes while you prep the rest of your ingredients. Drain before using.
if you're using frozen berries: thaw, then drain, the berries prior to using