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–+ servings
a round white baking dish of balckberry cobbler. A spoon is serving a scoop.
5 from 4 votes

Blackberry Cobbler

Make this recipe for an easy and delicious Blackberry Cobbler using fresh berries and just a few kitchen staples! This recipe includes two different make-ahead options for you to use if needed.
Author Diana
Servings 6 servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Equipment

Ingredients

  • 4 cups blackberries fresh or frozen (see note 1)
  • ⅓ cup (67g) granulated sugar
  • 1 teaspoon lemon juice
  • ½ teaspoon pure vanilla extract or ⅛ teaspoon ground cinnamon (see note 2)
  • 1 tablespoon cornstarch cornflour in the UK

For the Topping:

  • 1 cup (120g) all purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 tablespoons granulated sugar
  • 4 tablespoons (56g/¼ cup) unsalted butter cold and cubed
  • ¼ cup (60ml) milk cold
  • 1 large egg lightly beaten
  • Coarse Sugar for topping, optional

Instructions

  • In a 8x8 pan or a pie dish or a cast iron skillet, combine the blackberries with sugar, lemon juice, vanilla or cinnamon, and cornstarch. Stir to combine, and set aside.
  • Preheat the oven to 350°F/180°C.
  • In a bowl, combine flour, baking powder, salt, and sugar. Then add the butter, and using a pastry cutter or a fork or your hands, cut into the butter so the mixture resembles coarse crumbs.
  • Add the beaten egg and milk, and stir with a spatula to combine.
  • Using a cookie scoop or 2 spoons, spoon the dough into portions over the fruit. Sprinkle with coarse sugar if using.
  • Bake for 30 minutes or until the fruit is bubbly, and the biscuit topping is golden brown (can be checked with a toothpick). Allow to cool for 5 minutes before serving, serve with vanilla ice cream or whipped cream.

Notes

  1. Frozen Blackberries can also be used. Do not thaw them before using.
  2. Avoid overmixing the biscuit dough for the topping. Stir in the milk and egg just until combined. 
  3. Store Leftovers in the refrigerator for up to 3 days. They will be best enjoyed warmed in the microwave. 
  4. Make Ahead Method 1 (1-3 days ahead): Make the recipe as described, but bake the fruit filling in the pie dish, and the biscuit topping on a lined sheet pan (separately). Store the cooked fruit, covered, in the fridge. Store the baked biscuits in an airtight container on the counter. When ready, Place the biscuit topping on the fruit and bake in a preheated 350°F/180°C oven for about 15 minutes.
  5. Make Ahead Method 2 (4-5 months ahead/Freezer Method): Prepare the blackberry filling, add it to a freezer-safe and oven safe baking dish, and freeze, unbaked. Wrap it well to keep it fresh for as long as possible. When ready, bake the frozen fruit filling in a 350°F/180°C oven for 30-40 minutes, stirring occasionally until the blackberries are hot and bubbly. Mix the ingredients for the biscuit topping Mix the ingredients for the biscuit topping, add to the hot filling, and bake for an additional 20-30 minutes, or until the topping is lightly browned. 

Nutrition

Calories: 346kcal | Carbohydrates: 59g | Protein: 7g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 116mg | Potassium: 295mg | Fiber: 6g | Sugar: 22g | Vitamin A: 513IU | Vitamin C: 20mg | Calcium: 82mg | Iron: 3mg
Find it online: https://littlesunnykitchen.com/blackberry-cobbler/