A layer of juicy blackberries and a crunchy biscuit topping that are fantastic served with a scoop of ice cream. A quick and easy dessert, ready in an hour that can be made ahead, frozen, and eaten at room temperature.
For the berries:
- 4-5 cups blackberries, fresh or frozen (see Notes below)
- 2 tablespoons lemon juice
- 1/4 teaspoon lemon zest
- 1 tablespoon cornstarch (see Notes below if using frozen berries)
- 2 tablespoons brown sugar
For the topping:
- 1 cup all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 tablespoons brown sugar
- 1/4 cup unsalted butter, melted
- 3 tablespoons buttermilk
- Preheat oven to 350°F/180°C.
For the berry mixture:
- Have ready an 8x11-inch (or a 9-inch a round or square baking dish) ceramic or glass dish.
- Mix blackberries directly in the baking dish (or in a medium bowl and then add to the dish) with the lemon zest and sugar.
- Mix cornstarch with the lemon juice until smooth and no lumps remain. Pour over the blackberry mixture and mix lightly.
For the topping:
- In a large bowl combine flour, baking powder, salt, and sugar.
- Add buttermilk and then the warm melted butter.
- Mix lightly with a fork or spoon. Don’t over mix or beat it so that the biscuit bakes soft and tender. It should be like a scone or thick muffin batter.
- Spoon mounds of this mixture over the blackberries.
- Bake for 40-45 minutes, or until it’s dry, golden and, when you carefully lift the topping with a fork, it’s completely done. Make sure you check this as it sometimes appears well baked on top but still needs some time to fully bake inside.
always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. This will make the process so much easier!
- Fresh berries are always preferred when in season, but frozen ones absolutely work too! Use 2 tablespoons of cornstarch for the filling, as they usually release more liquid.
- If you like a very sweet dessert, or if the berries are too sour, add up to 3 more tablespoons of sugar to the blackberry filling.
- Fruit to topping ratio: I like more fruit than biscuit, so I use 5 cups of fruit. But if you like less fruit, use only 4 cups.
Crunchier topping: you can use more sugar, double the amount in the recipe, if you like a topping that has more crunch than crumb.
Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes are as accurate as I they can be, but it might take you more or less time. You can use a thermometer that is placed inside the oven (like the OXO oven thermometer) to check that your oven is the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
Serving: cobblers are served directly on the dish they were baked in, so make sure you use one you like to take to the table. A dollop of whipped cream or vanilla ice cream rounds up the plate. I use a lovely ceramic rectangular dish from Emile Henry.
Make ahead: you can make it a day ahead and kept in the refrigerator, covered. Warm in a 350° oven before eating. This dessert can be frozen after it's baked. Also, blueberries can be kept year-round in the freezer and the topping comes together in ten minutes. So it's very easy to put together.
Keywords: blackberry cobbler