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Blackberry Cobbler

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.

Blackberry Cobbler

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.

Blackberry Cobbler

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.

Blackberry Cobbler

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.

Blackberry Cobbler

Blackberry Cobbler

Blackberry Cobbler

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Dessert
Cuisine: American
Servings: 8
Author: Pam

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
  • cup buttermilk
  • ½ tsp vanilla
  • 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.
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7 Comments

  1. 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.

  2. 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!