Go Back
–+ servings
Blackberry Cobbler

Irresistible Blackberry Cobbler to Brighten Your Summer Nights

This Blackberry Cobbler combines fresh blackberries with a buttery biscuit topping for a delicious summer dessert.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Resting Time 30 minutes
Total Time 1 hour 40 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Blackberry Filling
  • 4 cups Fresh Blackberries
  • 3/4 cups Granulated Sugar Use sugar alternative if preferred
  • 1 tablespoon Lemon Zest
  • 2 tablespoons Lemon Juice Lime can be substituted
  • 2 tablespoons Cornstarch Arrowroot powder can be used
  • 1 teaspoon Pure Vanilla Extract Vanilla bean is a great alternative
  • 1/4 teaspoon Kosher Salt Regular salt can be substituted
Biscuit Topping
  • 2 cups All-Purpose Flour Whole wheat or gluten-free flour can be used
  • 1/4 cup Additional Granulated Sugar
  • 1 tablespoon Baking Powder Baking soda can be used if necessary
  • 1/2 cup Unsalted Butter Use coconut oil for a dairy-free option
  • 3/4 cup Whole Milk Plant-based milk can be swapped for a vegan version
  • 2 large Large Eggs Flaxseed meal can be used as a vegan substitute
  • 2 tablespoons Coarse Sugar For sprinkling on top

Equipment

  • 9-inch ovenproof skillet or baking dish

Method
 

Preparation Steps
  1. In a large mixing bowl, combine the fresh blackberries, granulated sugar, lemon zest, lemon juice, cornstarch, pure vanilla extract, and kosher salt. Gently toss the ingredients together until the blackberries are evenly coated. Allow the mixture to rest for 30 minutes.
  2. Preheat your oven to 350°F (175°C) and prepare a 9-inch ovenproof skillet or baking dish by lightly greasing it.
  3. In a separate bowl, whisk together the all-purpose flour, baking powder, additional granulated sugar, and pinch of salt. Cut in the cubed unsalted butter until the mixture resembles coarse sand. Stir in the large eggs and whole milk just until combined.
  4. Transfer the blackberry filling into the prepared skillet and dollop the biscuit dough over the top, leaving gaps to let the filling peek through. Brush with egg wash and sprinkle coarse sugar on top.
  5. Bake for approximately 30-40 minutes until the biscuits are golden brown and the blackberry filling is bubbling around the edges.
  6. Remove from oven and let cool for at least 10 minutes before serving warm with ice cream or whipped cream.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 40gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 300IUVitamin C: 7mgCalcium: 60mgIron: 1mg

Notes

Use ripe blackberries for the best flavor and avoid overmixing the biscuit dough to keep it tender.

Tried this recipe?

Let us know how it was!