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Blackberry Cobbler Recipe

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This classic Southern blackberry cobbler features juicy, sweet-tart blackberries topped with a golden, buttery biscuit topping. It’s comfort food at its finest—easy to make, absolutely delicious, and perfect served warm with vanilla ice cream.

  • Total Time: 65-70 minutes
  • Yield: 8-10 servings 1x

Ingredients

Scale

For the Blackberry Filling:

  • 6 cups fresh or frozen blackberries (about 2 pounds)
  • ¾ cup granulated sugar
  • 3 tablespoons cornstarch
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon (optional)
  • Pinch of salt

For the Cobbler Topping:

  • 1½ cups all-purpose flour
  • ½ cup granulated sugar, plus 2 tablespoons for sprinkling
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • ¾ cup whole milk
  • 1 teaspoon vanilla extract

Optional Topping:

  • 1 tablespoon granulated sugar mixed with ¼ teaspoon cinnamon

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or non-stick cooking spray.
  2. Prepare the blackberry filling: In a large mixing bowl, gently toss together the blackberries, ¾ cup sugar, cornstarch, lemon juice, vanilla extract, cinnamon (if using), and a pinch of salt until the berries are evenly coated. Pour the mixture into your prepared baking dish and spread it out evenly. Set aside while you prepare the topping.
  3. Make the cobbler topping: In a medium bowl, whisk together the flour, ½ cup sugar, baking powder, and salt until well combined.
  4. Cut in the butter: Add the cold butter cubes to the flour mixture. Using a pastry cutter, two forks, or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. You want a crumbly texture—don’t overmix or the butter will warm up too much.
  5. Add the wet ingredients: In a small measuring cup or bowl, combine the milk and vanilla extract. Pour this mixture into the flour-butter mixture and stir gently with a fork or wooden spoon until just combined. The dough will be thick and slightly lumpy—don’t overmix! Overmixing will make the topping tough instead of tender.
  6. Assemble the cobbler: Drop spoonfuls of the topping over the blackberry filling, spacing them relatively evenly. You don’t need to cover every inch of the berries—the topping will spread as it bakes, and it’s traditional for some fruit to peek through. This creates that classic “cobbled” appearance.
  7. Add finishing touches: Sprinkle the 2 tablespoons of sugar (or the cinnamon-sugar mixture, if using) over the top of the dough. This creates a beautiful sparkly crust as it bakes.
  8. Bake: Place the baking dish on a rimmed baking sheet to catch any drips. Bake for 45-50 minutes, or until the topping is golden brown and cooked through, and the blackberry filling is bubbling vigorously around the edges. A toothpick inserted into the topping should come out clean or with just a few moist crumbs.
  9. Cool and serve: Remove from the oven and let the cobbler cool for at least 15-20 minutes before serving. This allows the filling to thicken and makes serving easier. Serve warm or at room temperature with vanilla ice cream, whipped cream, or a drizzle of heavy cream.

Notes

  • Fresh vs. Frozen Berries: If using frozen blackberries, use them straight from the freezer without thawing. You may need to add 5-10 extra minutes to the baking time and possibly an extra tablespoon of cornstarch if the berries are very juicy.
  • Butter Temperature: The butter must be cold for the best texture. If your kitchen is warm, put the cubed butter in the freezer for 5 minutes before using.
  • Don’t Overmix: When adding the milk to the topping, stir just until combined. Overmixing develops gluten and makes the topping tough.
  • Check for Doneness: The topping should be golden brown and cooked through (test with a toothpick), and the filling should be bubbling. If the topping is browning too quickly, tent loosely with foil.
  • Sweetness Adjustments: Taste your blackberries first! If they’re very tart, you might want to add an extra 2-3 tablespoons of sugar to the filling.
  • Author: Ana Maldonado
  • Prep Time: 20 minutes
  • Cook Time: 45-50 minutes
  • Category: Desert
  • Method: Baking
  • Cuisine: American Southern
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 piece (based on 10 servings)
  • Calories: 295
  • Sugar: 35g
  • Sodium: 215mg
  • Fat: 8g
  • Saturated Fat: 5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 54g
  • Fiber: 5g
  • Protein: 3g
  • Cholesterol: 20mg

Find it online: https://snackablejoy.com/blackberry-cobbler-recipe/