Blackberry Cobbler With Biscuit Top
This classic Southern-inspired dessert combines warm, juicy blackberries with a golden, buttery biscuit topping. Unlike pie or crisp, this cobbler features a distinctive fluffy biscuit crown that soaks up the sweet-tart berry juices while maintaining its texture – the hallmark of an old fashioned blackberry cobbler recipe.
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Servings: 8 servings
Calories: 345kcal
Equipment
- 9x13-inch Baking Dish or 10-inch Cast-Iron Skillet
- Mixing bowls
- Pastry Cutter
Ingredients
Berry Filling
- 6 cups fresh blackberries frozen work too, no need to thaw
- 3/4 cup granulated sugar reduce to 1/2 cup if berries are very sweet
- 3 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Biscuit Topping
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter cubed
- 1 cup cold buttermilk substitute: 1 cup milk + 1 tablespoon lemon juice, let sit 5 minutes
- 1 teaspoon vanilla extract
- 1 tablespoon coarse sugar for sprinkling optional
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or a 10-inch cast iron skillet.
- In a large bowl, gently toss the blackberries with sugar, cornstarch, lemon juice, cinnamon, salt, and vanilla until evenly coated.
- Pour the berry mixture into your prepared baking dish, spreading it into an even layer. If using frozen berries, add an additional tablespoon of cornstarch.
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt for the biscuit topping.
- Add the cold cubed butter and cut it into the flour mixture using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
- Add the buttermilk and vanilla to your flour mixture. Stir just until combined—do not overmix. The dough should be sticky but cohesive.
- Drop the biscuit dough by spoonfuls over the blackberry filling, leaving some gaps for the berries to bubble through. Sprinkle with coarse sugar if desired.
- Bake for 45-50 minutes, or until the biscuit top is golden brown and the filling is bubbling around the edges. If the top browns too quickly, loosely cover with aluminum foil after 30 minutes.
- Allow the cobbler to cool for at least 5 minutes before serving.
Notes
For a gluten-free version, swap all-purpose flour with a 1:1 gluten-free baking blend.
Coconut sugar can replace granulated sugar for a deeper caramel flavor.
Mixed berries can substitute for all blackberries (blueberries and raspberries work beautifully).
For a dairy-free option, use cold coconut oil instead of butter and plant-based milk with lemon juice.
The cobbler keeps at room temperature for up to 2 days, refrigerated for up to 5 days, or frozen for up to 3 months.
Coconut sugar can replace granulated sugar for a deeper caramel flavor.
Mixed berries can substitute for all blackberries (blueberries and raspberries work beautifully).
For a dairy-free option, use cold coconut oil instead of butter and plant-based milk with lemon juice.
The cobbler keeps at room temperature for up to 2 days, refrigerated for up to 5 days, or frozen for up to 3 months.
Nutrition
Calories: 345kcal | Carbohydrates: 58g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 375mg | Fiber: 6g | Sugar: 32g | Vitamin C: 30mg | Calcium: 15mg | Iron: 8mg
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