This mouthwatering good Blackberry Cobbler combines lightly sweetened blackberries with a hint of cinnamon and a flaky, buttery biscuit topping. This is one of our family’s favorite summer recipes. We can not get enough of this scrumptious dessert. Pure heaven!!
This southern-style blackberry cobber is at the top of our scrumptious list and is so much easier than a pie. There isn’t any rolling, trimming, and fluting of a pie crust going on here. Yahoo! Just simple honest-to-goodness luscious blackberry flavor all packed in one easy family-friendly recipe. Sometimes we enjoy it a la mode and other times we just savor the pure taste of nature’s bounty unadulterated.
For us, summer means scrumptious berry recipes. Strawberry Bread with Whipped Strawberry Butter, Raspberry Ice Cream, and Berry Baked Oatmeal are just a few of our favorites. The season is short, so enjoy those delicious berries while you can.
Ingredients
- 7 cups fresh or frozen blackberries
- 1 cup sugar
- 1/4 teaspoon ground cinnamon
- ½ cup water
- 2 tablespoons cornstarch
- 1 ½ cups all purpose flour
- ¼ cup sugar
- 1 1/2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- ½ cup unsalted butter
- ½ cup buttermilk warmed
Instructions
- Preheat oven to 350 degrees. Grease a 8 x 8-inch square baking dish.
- Combine the blackberries, 1 cup sugar, and 1/4 teaspoon ground cinnamon together in a saucepan over low heat. Whisk together water and cornstarch; stir gently into the blackberry mixture. Cook over low heat until thickened, stirring gently several times.
- Whisk together the flour, 1/4 cup sugar, baking powder, salt, and 1/4 teaspoon ground cinnamon. Using a pastry cutter, cut in butter until the mixture is crumbly. Stir in the buttermilk mixture just until moistened.
- Pour the warm blackberry mixture into the prepared baking dish. Drop the dough by rounded tablespoons onto the blackberry mixture. Bake for 30 minutes or until the topping is browned and the mixture is bubbly.
HOW TO MAKE BLACKBERRY COBBLER
Start by combining the blackberries, sugar, and ground cinnamon together in a saucepan over low heat. While that is just starting to warm up, combine the water and cornstarch. Gently stir that in and cook the mixture over low heat until thickened.
Next, in a medium bowl, whisk together the flour, sugar, baking powder, salt, and ground cinnamon. Now using a pastry blender cut in the cold butter until the mixture is crumbly. Then stir in the buttermilk just until the mixture is moistened.
Pour the berry mixture into a greased baking pan. Now drop the batter by rounded tablespoons onto the hot liquid. Then place in the preheated oven and bake for about 30 minutes or until golden brown and bubbly. Serve with a scoop of vanilla ice cream or with fresh whipped cream. Enjoy warm or at room temperature.
TIPS AND HINTS FOR THIS FRESH DESSERT
- Grease the baking dish as it helps with easier cleanup.
- I prefer fresh blackberries for this recipe; however, you can use frozen blackberries, fresh or frozen cherries, or fresh or frozen blueberries.
- Blackberries range in sweetness, so test them and adjust the amount of sugar to suit your taste.
- Use a pastry blender or two knives to cut the butter into the flour mixture. I always start by cutting my chilled butter into small cubes.
- Mix the dough just until moistened, as over-mixing can make it tough.
- For added flavor, brush the top of the cobbler with melted butter, buttermilk, or egg wash and sprinkle with coarse sugar.
- Always preheat the oven and load the cobbler on the middle rack in the center of the oven.
- Keep in mind blackberries stain easily, so clean up messes in a most timely manner.
- If you have leftover homemade biscuits, cook the blackberry portion of the recipe. Then topped with warmed split biscuits. Voila! Cobbler in no time at all!
- Save money and make your own buttermilk. Just add 1 1/2 teaspoons of lemon juice or white vinegar to the half cup of milk. Let sit for 5 minutes before mixing with the flour/butter mixture.
- Storage – store leftover cobbler on the countertop at room temperature for up to a day, then store it in an airtight container in the refrigerator for up to 2 additional days.
- To freeze, first cool completely. Then wrap with 2 layers of plastic wrap followed by a layer of aluminum foil. Place on a level surface in the freezer and freeze it for up to 2 months.
HOW TO STORE BLACKBERRY COBBLER
Once completely cooled, cover the fruit cobbler loosely. This loose covering will keep moisture and condensation from settling, assuring a better texture for the biscuit topping. Store leftover cobbler on the countertop for up to a day, then cover tightly and store in the refrigerator. If your house is overly warm, then store it covered in the fridge soon after it cools. Reheat in the microwave at reduced power.
Notes
- Grease the baking dish as it helps with easier cleanup.
- I prefer fresh blackberries for this recipe; however, you can use frozen blackberries, fresh or frozen cherries, or fresh or frozen blueberries.
- Blackberries range in sweetness, so test them and adjust the amount of sugar to suit your taste.
- Use a pastry blender or two knives to cut the butter into the flour mixture. I always start by cutting my chilled butter into small cubes.
- Mix the dough just until moistened, as over-mixing can make it tough.
- For added flavor, brush the top of the cobbler with melted butter, buttermilk, or egg wash and sprinkle with coarse sugar.
- Always preheat the oven and load the cobbler on the middle rack in the center of the oven.
- Remember that blackberries stain easily, so clean up messes in the most timely manner.
- If you have leftover homemade biscuits, cook the blackberry portion of the recipe. Then topped with warmed split biscuits. Voila! Cobbler in no time at all!
- Save money and make your own buttermilk. Just add 1 1/2 teaspoons of lemon juice or white vinegar to the half cup of milk. Let sit for 5 minutes before mixing with the flour/butter mixture.
- Storage – store leftover cobbler on the countertop at room temperature for up to a day, then store it in an airtight container in the refrigerator for up to 2 additional days.
- To freeze, first cool completely. Then wrap with 2 layers of plastic wrap followed by a layer of aluminum foil. Place on a level surface in the freezer and freeze it for up to 2 months.
Nutrition
Calories: 379kcal | Carbohydrates: 64g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 32mg | Sodium: 245mg | Potassium: 254mg | Fiber: 7g | Sugar: 38g | Vitamin A: 649IU | Vitamin C: 26mg | Calcium: 107mg | Iron: 2mg
