Blackberry Cobbler
My local grocery store had a terrific sale on fresh blackberries last week so I grabbed a bunch with a baked cobbler in mind. There is something so wonderful about sweetened baked fruit topped with cinnamon and sugar-crusted biscuits on top!! I served my blackberry cobbler with vanilla ice cream but it’s also great as is or with whipped cream. This baked blackberry cobbler was a HUGE hit with my entire family and disappeared quickly.
How to Make a Blackberry Cobbler
Preheat the oven to 375 degrees.
Combine the sugar, cornstarch, and cinnamon together in a large bowl. Add the washed blackberries, lemon zest, and lemon juice then gently toss together to coat evenly. Pour the mixture into a baking dish.
Place into the oven and bake for 25 minutes.
Prepare the biscuit topping by whisking together the flour, 1/4 cup of sugar, cornmeal, baking powder, baking soda, and salt together in a large bowl. In another bowl, whisk the buttermilk together with the cooled melted butter and vanilla until well combined. Set aside. In s small separate dish, combine the remaining 2 teaspoons of sugar with the 1/8th teaspoon of cinnamon; mix very well. Set aside. One minute before the blackberries come out of the oven, add the wet ingredients to the dry ingredients; stir with a rubber spatula until just combined and no dry pockets remain.
To assemble and bake, remove the blackberries from the oven; increase the oven temperature to 425 degrees.
Divide the biscuit dough into eight equal pieces and place them on top of the hot blackberry filling, spacing them 1/2 inch apart (they should not be touching). Sprinkle the top of each biscuit with the sugar/cinnamon mixture.
Place into the oven and bake for 15-18 minutes. Remove from the oven and place on a wire rack to cool for 20 minutes. Serve with ice cream or whipped cream. Enjoy.
Ingredients
Blackberry Filling:
- 6 cups fresh blackberries washed well
- ½ cup white sugar
- 1 tbsp cornstarch
- 1 pinch of cinnamon
- Zest of 1 lemon
- 2 tsp fresh lemon juice
Biscuit Topping:
- 1 cup flour
- ¼ cup + 2 tsp white sugar, divided
- 2 tbsp stone-ground cornmeal
- 2 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 4 tbsp butter, melted & cooled
- ⅓ cup buttermilk
- ½ tsp vanilla
- ⅛ tsp cinnamon
Instructions
Blackberries:
- Preheat the oven to 375 degrees.
- Combine the sugar, cornstarch, and cinnamon together in a large bowl.
- Add the washed blackberries, lemon zest, and lemon juice then gently toss together to coat evenly. Pour the mixture into a baking dish.
- Place into the oven and bake for 25 minutes.
Biscuit Topping:
- Prepare the topping by whisking together the flour, 1/4 cup of sugar, cornmeal, baking powder, baking soda, and salt together in a large bowl.
- In another bowl, whisk the buttermilk together with the cooled melted butter and vanilla until well combined. Set aside.
- In a small separate dish, combine the remaining 2 teaspoons of sugar with the 1/8th teaspoon of cinnamon; mix very well. Set aside.
- One minute before the blackberries come out of the oven, add the wet ingredients to the dry ingredients; stir with a rubber spatula until just combined and no dry pockets remain.
- To assemble and bake, remove the blackberries from the oven; increase the oven temperature to 425 degrees.
- Divide the biscuit dough into eight equal pieces and place them on top of the hot blackberry filling, spacing them 1/2 inch apart (they should not be touching).
- Sprinkle the top of each biscuit with the sugar/cinnamon mixture.
- Place into the oven and bake for 15-18 minutes.
- Remove from the oven and place on a wire rack to cool for 20 minutes.
- Serve with ice cream or whipped cream. Enjoy.
This looks incredibly delicious! Blackberries are relatively expensive right now…lucky you able to get some on sale!
SO delighted we’re getting into berry and stone fruit season. Love baked fruit desserts, and cobbler may be best in class. Haven’t made a berry cobbler in years — thanks for reminding me how good they are. Yours looks wonderful! Super job — thanks.
Spring is here. This looks delicious.
You can never go wrong with cobbler! Those cinnamon biscuits on top look perfect.
Frozen fruit works for this, too, so you don’t have to wait for spring and summer for cobbler. In the southeast, they make a large, somewhat runny biscuit dough, put the fruit filling on top, and bake it so that the filling rises around the fruit. I often make my cobbler with a thin crust on top only. Yours with thick biscuits looks like a great combination of the 2 methods I’ve used. Either way, warm baked fruit is one of the best treats you can have!
Love blackberries! Looks delicious Pam!!
Bet that tastes good. I have diverticulitis and berries are literally a pain for me. Sad as I love them. Keep well Diane