Blackberry Cobbler
This Blackberry Cobbler features a sweet blackberry filling and a cinnamon sugar biscuit topping. You can even use frozen blackberries in this cobbler so you can enjoy it all year long!
Ingredients
For the blackberry filling:
- 5 cups (700 grams) fresh or frozen blackberries
- 3/4 cup (150 grams) granulated sugar
- 2 and 1/2 tablespoons (22 grams) cornstarch or cornflour
- 1 tablespoon (15 ml) fresh lemon juice
For the topping:
- 1 cup (125 grams) all-purpose flour (spooned & leveled)
- 1/3 cup (65 grams) granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3 tablespoons (45 grams) cold unsalted butter, cubed
- 1/3 cup + 1 tablespoon (95 ml) milk
- Coarse sugar for sprinkling on top optional
Instructions
To make the blackberry filling:
- Preheat the oven to 400°F (204°C). Spray an 8-inch square baking pan or 9-inch round pie dish well with non-stick cooking spray and set aside.
- Combine the blackberries, granulated sugar, cornstarch, and lemon juice in a large saucepan and mix until well combined. Place the saucepan over medium heat, stirring occasionally, until the berries release their juices and the mixture comes to a boil. Boil for 3-5 minutes, or until the blackberries are softened and the mixture has thickened.
- Remove from the heat, pour the blackberry filling into the prepared baking dish, and set aside.
To make the topping:
- In a medium-sized mixing bowl, whisk together the flour, granulated sugar, baking powder, cinnamon, and salt until well combined. Cut in the cold cubed butter with a pastry cutter or fork until you have small pea-sized crumbs. Then, stir in the milk until just combined.
- Drop equal-sized spoonfuls of the topping on top of the blackberry filling (I prefer to do about 9 spoonfuls for an 8-inch square pan and 7 spoonfuls for a 9-inch round dish). Sprinkle the topping with coarse sugar or granulated sugar if desired.
- Bake for 20 to 25 minutes or until the filling is bubbly and the biscuits are lightly golden brown and cooked through. Remove from the oven and set aside to cool for 20 to 30 minutes before serving.
Notes
Once the cobbler has cooled completely, cover tightly and store in the refrigerator for up to 3 days. Reheat individual servings in the microwave in 30 second increments until warmed through. You may also reheat the cobbler in a 300°F (150°C) oven for about 20 minutes or until warmed through.
Blackberries: If your blackberries are sweeter or you prefer to use less sugar, you may reduce the sugar in the filling from 3/4 cup to 1/2 cup (100 grams).
Milk: I prefer to use whole milk in this recipe, but 2%, 1%, skim, or even almond milk will work just fine.
To prepare ahead of time:
Cook the filling then transfer to a heat-proof bowl. Allow the filling to cool completely, then cover tightly and store in the refrigerator for up to 2 days. In a separate bowl, whisk together all of the dry ingredients for the biscuit topping, then cut in the butter. Cover the mixture tightly and store it in the refrigerator for up to 2 days.
When you're ready to make the cobbler, preheat the oven and spray your baking pan with nonstick cooking spray. Scoop the filling into the prepared pan, then set it aside. Add the milk to the mixture you prepped ahead of time for the biscuit topping and mix until just combined. Scoop the biscuit topping on top of the filling and bake it until the topping is fully cooked. If the filling and topping are cold, you may need to increase the baking time by 5 to 10 minutes.