Old Fashioned Blackberry Cobbler
This homemade blackberry cobbler has 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.
Servings 6 servings
Ingredients
For the berries:
- 5 cups blackberries fresh or frozen (see Notes below)
- ¼ teaspoon lemon zest
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch see Notes below if using frozen berries
- 2 tablespoons lemon juice
For the topping:
- 1 cup all-purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- 4 tablespoons brown sugar
- ¼ cup unsalted butter melted
- 3 tablespoons buttermilk
- whipped cream or vanilla ice cream to serve, optional
Instructions
- Preheat the oven to 350°F (180°C).
For the berry mixture:
- Have ready an 8x11-inch (or a 9-inch round or square baking dish) ceramic or glass dish.
- Mix 5 cups blackberries directly in the baking dish (or in a medium bowl and then add to the dish) with ¼ teaspoon lemon zest and 2 tablespoons brown sugar.
- Mix 1 tablespoon cornstarch with 2 tablespoons lemon juice in a small bowl until smooth and no lumps remain. Pour over the blackberry mixture and mix lightly.
For the topping:
- In a large bowl combine 1 cup all-purpose flour, 1 ½ teaspoon baking powder, ¼ teaspoon salt and 4 tablespoons brown sugar.
- Add 3 tablespoons buttermilk and then the warm melted ¼ cup unsalted butter.
- Mix lightly with a fork or spoon. Don’t overmix or beat it so the biscuit topping bakes soft and tender. It should be like a scone or thick muffin batter. Spoon mounds of this mixture over the blackberries, leaving some space between them so the juices can bubble up.
- Bake for 40-45 minutes, until it’s dry, golden and, when you carefully lift the topping with a fork, it’s baked and not wet. Make sure you check this as it sometimes appears well baked on top but still needs some time to fully bake inside.
Notes
Baking time: keep in mind that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
Blackberries:
- 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. Homemade buttermilk: mix 1 cup of milk (preferably whole milk) with 1 tablespoon of lemon juice or white vinegar. Let the mixture sit for 5 minutes at room temperature until it thickens and slightly curdles. Stir it once more, and measure it again before using. Crunchier topping: if you like a topping with more crunch than crumb, you can use more sugar, double the amount in the recipe. 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. Make ahead: you can make it a day ahead and keep it covered in the refrigerator. Warm in a 350°F (180°C) oven before eating. This dessert can be frozen after it's baked. 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.
- 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. Homemade buttermilk: mix 1 cup of milk (preferably whole milk) with 1 tablespoon of lemon juice or white vinegar. Let the mixture sit for 5 minutes at room temperature until it thickens and slightly curdles. Stir it once more, and measure it again before using. Crunchier topping: if you like a topping with more crunch than crumb, you can use more sugar, double the amount in the recipe. 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. Make ahead: you can make it a day ahead and keep it covered in the refrigerator. Warm in a 350°F (180°C) oven before eating. This dessert can be frozen after it's baked. 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.
