Blackberry Cobbler is a classic, cozy dessert featuring juicy blackberries topped with a golden, fluffy biscuit crust that’s crunchy on top and soft in the middle.
Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate treat. This Southern favorite is easy to whip up and perfect for summer or any time you crave a comforting homemade dessert.
Tips for Making Blackberry Cobbler
- Use fresh or frozen blackberries, not ready-made pie filling.
- Let the cobbler rest after baking to allow the blackberry juices to thicken.
- Leave some gaps between the biscuit topping to let steam escape, preventing a soggy crust.
- Don’t skip the cornstarch or initial baking of the blackberries—this helps thicken the filling.
Blackberry Cobbler
Ingredients
For the Blackberries:
- 1/2 tbsp melted butter
- 4 cups blackberries fresh or frozen
- 1/2 cup granulated sugar
- 3 tbsp cornstarch
- 1/4 tsp nutmeg
- 1 tbsp lemon juice
For the Biscuit Topping:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup cold unsalted butter cut into pieces
- 1/2 cup cold buttermilk
- 1 egg for egg wash
- 3 tbsp coarse sugar optional, for topping
Instructions
Preparing the Blackberries:
- Preheat Oven: Set to 350°F.
- Grease the Pan: Use melted butter to grease a 2-quart baking dish or an 8×8-inch pan.
- Mix Blackberries: In a large bowl, combine blackberries, granulated sugar, cornstarch, nutmeg, and lemon juice. Stir well.
- Bake: Pour the blackberry mixture into the prepared dish and bake for 15 minutes, stirring once halfway through. Remove from the oven and set aside.
Preparing the Biscuit Topping:
- Mix Dry Ingredients: In a large bowl, combine flour, granulated sugar, baking powder, baking soda, and salt.
- Add Butter: Cut cold butter into the flour mixture using a fork or your hands until it forms a coarse, crumbly texture with no large butter pieces.
- Add Buttermilk: Pour in buttermilk and stir with a spatula until a thick dough forms and the dry ingredients are fully incorporated.
- Top the Blackberries: Drop spoonfuls of dough over the baked blackberries and gently pat down to cover.
- Egg Wash: Whisk the egg and brush over the dough. Sprinkle with coarse sugar if desired for a crispy top.
Baking the Cobbler:
- Bake: Return to the oven and bake for about 35 minutes, or until the top is golden brown and the blackberries are bubbling at the edges. If the top browns too quickly but the blackberries aren’t bubbling, cover with foil for the last 5 minutes.
- Cool: Let the cobbler cool for about 30 minutes to thicken the juices before serving warm.
Serving Suggestions
- Serve the cobbler warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
Storage
- Store leftovers in the fridge, covered with plastic wrap or in an airtight container, for up to 2 days. Reheat gently in the microwave before serving.
Notes
- Blackberries: Both fresh and frozen work well.
- Adjusting Pan Size: For a 9×13-inch pan, increase the recipe by 1.5 times. You can also bake the cobbler in individual ramekins for single servings.