Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Blackberry Cobbler Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 9 reviews

  • Author: Sara
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings

Description

This classic Blackberry Cobbler recipe features a buttery biscuit topping baked over a luscious, sweet-tart blackberry filling thickened with a cornstarch slurry. Perfectly baked in a cast iron skillet, this dessert offers a warm, comforting treat with a hint of cinnamon and lemon zest, ideal for sharing with family and friends.

Ingredients

Dry Ingredients for Biscuit Dough

  • 1 ½ cup all-purpose flour
  • ¾ teaspoon kosher salt
  • 1 ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 3 tablespoons granulated sugar
  • ¼ teaspoon ground cinnamon

Biscuit Dough Fat and Liquid

  • 8 tablespoons butter (cold, diced small)
  • ¾ cup buttermilk (cold)

Blackberry Filling

  • 24 ounces fresh blackberries (rinsed and dried, divided)
  • ½ cup granulated sugar
  • ¼ teaspoon kosher salt
  • 1 teaspoon lemon zest
  • 2 teaspoons lemon juice

Thickener

  • 2 tablespoons cornstarch
  • 3 tablespoons cold water

Additional

  • Butter for brushing biscuits (about 1 tablespoon, melted)

Instructions

  1. Mix Dry Ingredients: In a large bowl, whisk together the flour, kosher salt, baking powder, baking soda, granulated sugar, and cinnamon until evenly combined to prepare the biscuit base.
  2. Cut in Butter: Add the cold diced butter to the flour mixture. Using two forks or a pastry cutter, cut butter into the flour until pieces are coated and about the size of peas.
  3. Form Dough: Pour in the cold buttermilk and fold gently until a shaggy dough forms. Take care not to overmix. Cover the dough and refrigerate until ready to use.
  4. Preheat Oven: Position the oven rack in the middle and preheat the oven to 375°F for baking the cobbler.
  5. Cook Blackberry Filling: Place half the blackberries, sugar, kosher salt, lemon zest, and lemon juice in a 10-inch cast iron skillet. Cook over medium heat until berries start to soften and release juices.
  6. Prepare Cornstarch Slurry: In a small bowl, combine cornstarch with cold water to form a slurry. Stir the slurry into the simmering blackberries.
  7. Simmer Filling: Let the blackberry mixture come to a vigorous simmer and cook for about 2 minutes until thickened.
  8. Finish Filling: Remove skillet from heat and stir in the remaining fresh blackberries for a balance of texture.
  9. Top with Biscuits: Remove biscuit dough from the refrigerator. Using a greased 1/3 cup measure, scoop dough portions evenly over the blackberry filling. Gently press to spread slightly and brush melted butter on top.
  10. Bake Cobbler: Place the skillet in the oven and bake for 35-38 minutes, or until the filling is thick, bubbling, and the biscuits are golden brown.
  11. Cool and Serve: Remove from oven and let the cobbler rest for 15 minutes before serving to allow the filling to set.

Notes

  • Using a cast iron skillet helps achieve even cooking and a nice caramelized edge.
  • Make sure the butter and buttermilk are cold for tender biscuits.
  • Do not overmix the biscuit dough to keep it light and fluffy.
  • The cornstarch slurry ensures the blackberry filling thickens properly without being runny.
  • Allow the cobbler to cool after baking to set the filling and prevent burns.
  • Serve with vanilla ice cream or whipped cream for extra indulgence.
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/blackberry-cobbler-recipe/