Blackberry Cobbler Recipe: Summer in a Dish
Juicy blackberries and topped with a flaky, golden biscuit topping, this homemade blackberry cobbler is the perfect way to celebrate the season. Whether you're a seasoned baker or just starting out, this recipe is easy to follow and guaranteed to impress.
Prep Time 15 minutes mins
Course Dessert
Cuisine American
For the Flaky Biscuit Topping:
- 2 cups all-purpose flour
- ½ cup cold unsalted butter
- ⅓ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk or buttermilk
For the Blackberry Filling:
- 4 cups fresh or frozen blackberries
- ⅔ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice optional
Preheat and Prep:
Preheat your oven to 375°F (190°C).
If using fresh blackberries, rinse and pat them dry. If using frozen, thaw and drain excess juice.
Make the Biscuit Topping:
In a large mixing bowl, whisk together 2 cups flour, ⅓ cup sugar, 2 teaspoons baking powder, and ½ teaspoon salt.
Cut in ½ cup cold butter until the mixture resembles coarse crumbs.
Gradually add ½ cup milk or buttermilk, stirring until just combined.
Prepare the Blackberry Filling:
In another bowl, combine 4 cups blackberries, ⅔ cup sugar, 1 tablespoon cornstarch, and 1 tablespoon lemon juice (if using). Mix gently to coat the berries.
Assemble and Bake:
Pour the blackberry mixture into an 8x8 inch baking dish.
Drop spoonfuls of the biscuit dough over the berries.
Optional: Sprinkle 1 tablespoon of sugar over the top for extra sweetness.
Bake for 40-45 minutes until the topping is golden brown and the filling is bubbly.
- For a thicker filling, add an extra tablespoon of cornstarch.
- You can make individual servings using ramekins.
- Spice up the topping with 1 teaspoon of cinnamon or nutmeg.
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