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Blackberry Cobbler Recipe

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This easy blackberry cobbler recipe comes together with about 15 minutes of hands-on prep and simple pantry staples. Juicy, jammy blackberries get tucked under buttery, slightly sweet drop biscuits — no rolling pin, no fuss, just mix, scoop, and bake!

  • Author: Kylie
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Units Scale

Blackberry Filling

  • 6 cups blackberries (about 24 ounces)
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice

Cobbler Filling

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon table salt (or 1 teaspoon Kosher salt)
  • 8 tablespoons cold, salted butter, cubed
  • 1 cup half and half
  • 2 teaspoons vanilla extract
  • a sprinkle of turbinado sugar, optional

Instructions

  1. HEAT OVEN + GREASE PAN. Preheat oven to 375 degrees. Lightly grease a 9×13 baking dish with butter or cooking spray.
  2. MAKE BLACKBERRY FILLING. In a large bowl combine blackberries, granulated sugar, brown sugar, cornstarch, and lemon juice. Pour into the prepared baking dish.
  3. MIX DRY INGREDIENTS. Whisk together flour, sugar, baking powder, and salt.
  4. CUT IN BUTTER. Add cold cubed butter and use a pastry cutter or your fingers to press the butter into the dry ingredients until it looks like coarse crumbs with pea-sized pieces. Don’t overwork.
  5. ADD WET INGREDIENTS. Stir in half and half and vanilla just until everything is well combined.
  6. SCOOP TOPPING. Use a spoon to drop dollops of batter all over the blackberries. Sprinkle with turbinado sugar if using. 
  7. BAKE + REST. Bake for 40 minutes or until the top is deep golden brown. Cover loosely with foil and bake for another 5-10 minutes or until the biscuits are cooked through in the middle and the blackberry filling is bubbly around the edges. Let rest for about 5 minutes. Serve and enjoy!
  8. SHARE THE LOVE. If you loved this recipe, please leave a 5-star rating and review below!

Equipment

Notes

  • Cold butter is a must. Those pea-sized pieces of cold butter are what create tender, flaky biscuits. If your kitchen runs warm, pop the cubed butter in the freezer for 10 minutes before cutting it in.

  • Foil tent to the rescue! The biscuit tops often brown faster than the centers cook through, so covering loosely with foil for the last few minutes gets you fully baked biscuits without burnt tops.

  • Taste your berries first. Blackberries can swing wildly from sweet to super tart depending on the season. If yours are on the tart side, they’ll mellow beautifully with the full cup of sugar. If they’re a bit sweeter, you can reduce the sugars to 2/3 of a cup total.

  • Don’t skip the rest. Five minutes feels like torture when your kitchen smells this good, but it gives the filling a chance to thicken up so it’s jammy instead of soupy.

Nutrition

  • Serving Size: 1/12th of the cobbler
  • Calories: 291
  • Sugar: 29.4 g
  • Sodium: 122.2 mg
  • Fat: 8.5 g
  • Carbohydrates: 51.3 g
  • Fiber: 4.4 g
  • Protein: 3.8 g
  • Cholesterol: 21.3 mg

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