Blackberry Cobbler
This delicious blackberry cobbler recipe is made with sweet ripe blackberries and topped with a simple sweet biscuit! The perfect cobbler recipe for summer cookouts!
Servings: 6 -12
Equipment
- Cuisinart SFP-13 Elemental 13-Cup (Stainless Steel) Food Processor, Silver
- Le Creuset Heritage Stoneware Oval Gratin, 14", White
- Lodge Seasoned Cast Iron Skillets, Set of 2
- Oven to Table Rectangular Baker
Ingredients
Biscuits
- 2 cups all-purpose flour
- 1/4 cup granulated white sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- lemon zest from one lemon optional
- 1 stick unsalted butter 8 Tablespoons, cut into sugar cube size pieces
- 3/4 cup heavy cream
Cobbler Filling
- 4 cups ripe blackberries rinsed clean and dry
- 1/2 cup granulated white sugar
- 2 tablespoons corn starch
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Additional Ingredients
- 1/4 cup heavy cream for topping the biscuits
- coarse sugar for topping the biscuits
Instructions
- Preheat oven to 400F.
- Prepare the bisctuis: In a food processor combine flouor, sugar, baking powder, salt, lemon zest, and butter. Pulse until the mixture becomes crumbly and the consistency of sand. Drizzle in cream and pulse until the mixture comes together and is the consistency of snow.
- Place the dough onto a parchment lined cutting or pastry board, break into six evenly sized pieces. Form each piece into a 4" disc shape about 1" thick. Cover and refrigerate while preparing the filling.
- In a large mixing bowl combine blackberries, sugar, corn starch, lemon juice, salt, and vanilla extract. Gently toss to evenly coat the berries.
- Transfer the berry mixture to a 14" oval baking dish, 12" round skillet, or 9"x12" baking dish.
- Remove the biscuits from the refrigerator. Place the biscuits evenly over the top of the berries. Use a pastry brush to brush each biscuit with cream and sprinkle coarse sugar on top.
- Bake at 400 F for 30-40 minutes.
- Cool for 5 minutes and enjoy warm with vanilla ice cream!
Notes
If you do not have a skillet or oval baking dish, use an 9x12 baking dish.
If you do not have cream, you can use milk instead.
As a note, using frozen blackberries will produce more liquid in the baking dish.
You can easily halve this recipe, simply use an 8x8 baking dish. Prepare 4 biscuits during step 3.
If the top begins to brown before the filling bubbles, use tin foil to loosely cover the baking dish and continue to bake until the cobbler bubbles. Covering may cause the filling to bubble over so be sure to have drip tray below the dish to catch any filling.
This recipe serves 6 large servings or up to 12 smaller servings. 1-2 people per biscuit.