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Blackberry Cobbler

Blackberry Cobbler


  • Author: Emily
  • Total Time: 55 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

This classic Blackberry Cobbler features a rich, juicy blackberry filling topped with a buttery, golden biscuit crust. It's the perfect homemade dessert for summer gatherings, holidays, or a cozy night in. Serve it warm with ice cream or whipped cream for an unforgettable treat!


Ingredients

Scale

For the Blackberry Filling:

  • 4 cups fresh or frozen blackberries
  • ½ cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon juice
  • ½ teaspoon vanilla extract

For the Biscuit Topping:

  • 1 ½ cups all-purpose flour
  • ½ cup granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup cold unsalted butter, cubed
  • ½ cup buttermilk
  • 1 teaspoon vanilla extract

Optional Add-Ins:

 

  • ½ teaspoon cinnamon or nutmeg
  • ¼ cup oats for extra crunch
  • 1 tablespoon brown sugar for a caramelized topping

Instructions

  1. Preheat the oven to 375°F (190°C). Grease a 9x9-inch baking dish.
  2. Prepare the blackberry filling: In a large bowl, mix blackberries, sugar, cornstarch, lemon juice, and vanilla extract. Let sit for 10 minutes.
  3. Make the biscuit topping: In a separate bowl, whisk together flour, sugar, baking powder, and salt. Cut in cold butter until the mixture resembles coarse crumbs.
  4. Pour in buttermilk and vanilla extract, stirring gently until a soft dough forms.
  5. Assemble the cobbler: Pour the blackberry mixture into the prepared baking dish. Drop spoonfuls of the biscuit dough over the berries, leaving some gaps.
  6. Bake for 35-40 minutes, or until the topping is golden brown and the filling is bubbling.
  7. Let cool for 10 minutes before serving. Enjoy warm with ice cream or whipped cream!

Notes

  • For a gluten-free version: Use a gluten-free flour blend.
  • For a vegan option: Substitute butter with coconut oil and buttermilk with almond milk + lemon juice.
  • If using frozen blackberries: Toss them with an extra tablespoon of cornstarch to prevent a watery filling.

 

  • To make ahead: Assemble the cobbler, cover, and refrigerate overnight. Bake when ready.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American