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Blackberry cobbler in a plate topped with ice cream.
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Blackberry Cobbler

Have you ever tried Blackberry Cobbler before? This delightful dessert features juicy blackberries under a golden biscuit topping that’s fluffy in the middle, and crunchy on top. Served with a scoop of vanilla ice cream or a dollop of whipped cream on top, blackberry cobbler is a timeless and comforting dessert.
Course Dessert
Cuisine American
Keyword blackberry, cobbler
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8 people
Calories 263kcal
Author Camila Hurst

Ingredients

Blackberries

  • 1/2 tbsp melted butter
  • 4 cups blackberries fresh or frozen (680 grams)
  • 1/2 cup granulated sugar 100 grams
  • 3 tbsp cornstarch 30 grams
  • 1/4 tsp nutmeg
  • 1 tbsp lemon juice

Biscuit Topping

  • 2 cups all-purpose flour 255 grams
  • 1/2 cup granulated sugar 100 grams
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup cold unsalted butter chopped (113 grams)
  • 1/2 cup cold buttermilk 120 ml
  • 1 egg for egg wash
  • 3 tbsp crystal sugar optional for the topping

Instructions

Blackberries

  • Pre-heat the oven to 350ºF.
  • Grease a 2-quart baking dish, or an 8x8” pan with the melted butter.
  • Place the blackberries in a large bowl. Add the sugar to the bowl along with the cornstarch, nutmeg, and lemon juice. Stir to combine.
  • Pour the blackberry mixture into the baking dish.
  • Bake the blackberries in the oven for 15 minutes. Stir once halfway.
  • Remove from the oven and set aside.

Biscuit Topping

  • Place the all-purpose flour, the granulated sugar, the baking powder, baking soda, and salt in a large mixing bowl.
  • Mix to combine.
  • Add the cold chopped butter to the bowl. Use a fork or your hands to incorporate the butter into the dry ingredients, until you can’t see any large pieces of butter, and you’ve obtained a coarse flour mixture.
  • Pour the buttermilk into the bowl. Stir with a spatula until a thick dough forms, and all the dry ingredients are incorporated.
  • Drop spoonfuls of the dough on top of the blackberries.
  • Use your hands to pat the dough down gently, until the blackberries are covered with the dough.
  • Whisk the egg, and brush it on top of the dough.
  • Sprinkle the coarse sugar on top of desired. This helps give the cobbler a crispy texture on top.
  • Bake the cobbler in the oven for about 35 minutes, until the top is entirely golden brown, and the blackberries are bubbling on the sides.
  • Depending on your oven it might take a bit longer or a bit less time. Once the biscuit topping is golden brown, and the berries are bubbling, you can remove it from the oven.
  • Let the cobbler cool down for about 30 minutes so the blackberry juices will thicken, and then serve it warm.
  • You can serve it with whipped cream or ice cream.
  • Store any leftovers in the refrigerator for up to 2 days covered with plastic wrap, or in an airtight container. Reheat in the microwave gently before serving.

Notes

Blackberries: they can be frozen or fresh.
Baking: If the crust of the cobbler is browning too fast, but the blackberries aren't bubbling yet, you can cover the pan with aluminum foil during the final 5 minutes of baking.
Pan size: to make this recipe on a 9x13" pan you will have to make 1.5x the amounts indicated here. Or you can also bake this Blackberry Cobbler into individual ramekins.

Nutrition

Calories: 263kcal