Introduction
Blackberry Cobbler is the quintessential summer dessert, a beloved classic hailing from the American South. Unlike pies that require a crimped crust, the cobbler is defined by its rustic, biscuit-like topping “cobbled” over a bubbling fruit filling. It’s the perfect marriage of tart, juicy blackberries and a sweet, buttery dough, creating a warm, comforting dish that is surprisingly easy to master. When served warm with a scoop of melting vanilla ice cream, this recipe transforms simple ingredients into pure, nostalgic bliss.
Ingredients
- Blackberries: 6 cups (approx. 900 g), fresh or frozen
- Granulated Sugar (Filling): 1/2 cup (100 g)
- Cornstarch or All-Purpose Flour: 3 tablespoons (45 ml), for thickening
- Lemon Juice: 1 teaspoon (5 ml)
- All-Purpose Flour: 2 cups (240 g)
- Granulated Sugar (Topping): 1/4 cup (50 g)
- Baking Powder: 1 tablespoon (15 ml)
- Salt: 1/2 teaspoon (3 g)
- Unsalted Butter (cold, cubed): 1/2 cup or 1 stick (113 g)
- Whole Milk or Buttermilk: 3/4 cup (180 ml)
- Extra Sugar: 1 tablespoon, for sprinkling
Step-by-step Preparation
- Preheat and Prep the Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch (23×33 cm) baking dish or an 8×8 inch (20×20 cm) deep baking dish.
Tip: If using frozen berries, do not thaw them first; mix them directly into the filling, but add an extra teaspoon of cornstarch to account for the added moisture.
- Prepare the Fruit Filling: In a large bowl, gently combine the blackberries, 1/2 cup of sugar, cornstarch (or flour), and lemon juice. Toss until the berries are evenly coated. Pour the mixture evenly into the prepared baking dish.
- Combine Dry Topping Ingredients: In a separate medium bowl, whisk together the 2 cups of flour, 1/4 cup of sugar, baking powder, and salt until well combined.
- Cut in the Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs or small peas. Gradually pour in the milk (or buttermilk) and mix just until a soft, slightly shaggy dough forms.
Tip: Overmixing the dough will result in tough biscuits. Stop mixing as soon as the flour is incorporated.
- Assemble and Bake: Drop large spoonfuls of the cobbler dough over the berry filling, leaving small gaps between the mounds (the dough will spread). Sprinkle the entire top with the extra tablespoon of sugar for a beautiful, crisp crust. Bake for 35 to 45 minutes, or until the topping is golden brown and the berry filling is thick and bubbly.
- Cool and Serve: Allow the cobbler to cool on a wire rack for at least 15 minutes before serving. This allows the filling to set slightly, preventing it from being too runny.
Nutritional Information
A typical serving (approximately 1/8th of the cobbler) contains around 380-420 calories, depending on the amount of sugar used. Blackberry cobbler is a good source of dietary fiber, primarily from the fruit, which aids in digestion. Blackberries are rich in antioxidants, including vitamin C and K, which support immune health and bone density. While high in sugar and carbohydrates, this dessert is best enjoyed in moderation as an occasional treat.
Storage
Leftover blackberry cobbler should be covered tightly with foil or plastic wrap. It can be stored at room temperature for up to one day, but for maximum freshness, refrigerate for up to 3 to 4 days. To reheat, place individual servings in the microwave for 30-60 seconds, or place the entire cobbler back in a 350°F (175°C) oven for 10-15 minutes until the topping is crisp again.
Conclusion
This Blackberry Cobbler is truly the taste of late summer encapsulated in a bowl. While delicious on its own, it shines brightest when paired with a generous scoop of high-quality vanilla bean ice cream or a dollop of fresh, unsweetened whipped cream. For a fun variation, try substituting half of