Blackberry Cobbler

This simple blackberry cobbler is made with tart blackberries and has a cream biscuit like topping. Top with vanilla ice cream for a classic, southern summer dessert!

Course Dessert

Cuisine American, Southern

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 331kcal

Author Kyleigh Sage

Equipment

11x7 inch baking dish

Ingredients

Blackberry Filling

16 ounces blackberries fresh or frozen
¼ cup granulated sugar
1 teaspoon lemon juice
1 tablespoon cornstarch
1 tablespoon water

Cobbler Topping

1 cup all purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
¼ teaspoon kosher salt
¼ cup unsalted butter
¾ cup heavy cream
sparkling sugar

US Customary - Metric

Instructions

Filling

Add the fresh or frozen blackberries to a large nonstick pot over medium heat. Add in the sugar, lemon juice, and salt and stir to combine.
Cook gently over medium heat for 5-10 minutes or until the blackberries begin to break down.
Mix together the cornstarch and water to make a slurry and then slowly add to the blackberries until thickened. Remove from the heat and set aside.

Topping and Assembly

Preheat the oven to 375°F.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Cut the cold butter into the dry ingredients by flattening the cubes into disks. You want the butter to remain in relatively large chunks (about quarter sized).
Slowly drizzle the cream over top, combining with a fork as you go. Using a spatula or bowl scraper, fold the dough over onto itself a few times in the bowl until it comes together into a sticky dough.
Pour the blackberry filling into a baking dish. Then dot the topping all over the berries until they're mostly covered.
Before baking, lightly brush the top of the biscuits with cream and sprinkle with sparkling sugar if desired.
Bake at 375°F for 30-40 minutes until the filling is bubbly and the top is golden brown.
Serve the blackberry cobbler warm with vanilla ice cream or homemade whipped cream! I also like to garnish the cobbler with fresh blackberries and mint, but that's optional!

Notes

Cover and store in the fridge for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes.

Nutrition