Blackberry Cobbler
User Reviews
3.6
Blackberry Cobbler
Description
The Blackberry Cobbler recipe creates a dessert that relies on fresh blackberries combined with a mixture of sugar, lemon juice, and cornstarch, which forms a thickened, glossy filling once heated. The dough topping is a blend of flour, sugar, baking powder, cinnamon, salt, and cold butter combined into a crumbly dough with boiling water, then dropped in small pieces over the fruit. Baking in a cast iron skillet ensures even heat distribution and helps develop a golden-brown crust that contrasts the juicy berries beneath.
The flavor profile balances the natural tartness of the berries with sweet and warm cinnamon notes in the dough topping. The texture juxtaposes the soft cooked berries with the lightly crisp and tender biscuit-like topping. This cobbler can be made using either fresh or thawed frozen blackberries, and can be baked in a regular pan if a cast iron skillet is unavailable.
Serve the cobbler warm, ideally with a scoop of vanilla ice cream to add creamy richness and cool contrast. The dessert works well as a comforting finish to a meal or as a shared treat during cooler months when baked fruit desserts are desirable.
To prepare, if frozen berries are used, ensure they are fully thawed and drained to avoid excess liquid. When placing dough over the fruit, drop small spoonfuls evenly so the topping mostly covers the berries but allows some gaps for steam release. Baking on a foil-lined sheet can catch any overflow juices during cooking.
Ingredients
For the dough:
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 9 tablespoons butter cold
- 1/3 cup water boiling
For the filling:
- 2 tablespoons corn starch
- 1/4 cup water cold
- 1 tablespoon lemon juice
- 4 cups blackberry fresh
- 1/2 cup sugar
Instructions
- Preheat oven to 400 degrees.
- To make the dough, mix the flour, sugar, baking powder, salt, and cinnamon in a large mixing bowl. Cut in the butter using a pastry cutter or two butter knives until you have a coarse, crumbly mixture. Pour in the boiling water and stir to combine. Set aside.
- To make the filling, dissolve the cornstarch in the water. Add the berries to a large, deep cast iron skillet over medium heat. Add the cornstarch slurry, lemon juice, and sugar to the pan and stir well.
- Heat mixture over medium heat until boiling, stirring frequently. Remove from heat.
- Drop small pieces of dough evenly over the berry mixture. Place the cast iron pan on a foil lined cookie sheet and place in the oven. Bake for 20-25 minutes, until the dough is golden brown and the berries are thick and bubbly.
- Serve warm with vanilla ice cream, if desired.
Notes
- If using frozen blackberries, thaw completely and drain excess liquid before cooking.
- Drop small spoonfuls of dough to mostly cover the berry mixture without forming a thick layer.
- If a cast iron skillet is unavailable, cook the berry filling in a pan and then transfer to a 9x9 inch baking dish before topping and baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 335 kcal
% Daily Value*
| Calories | 335kcal | 17% |
| Carbohydrates | 52g | 17% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 33mg | 11% |
| Sodium | 261mg | 11% |
| Potassium | 217mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 28g | 56% |
| Vitamin A | 550IU | 11% |
| Vitamin C | 15.8mg | 18% |
| Calcium | 63mg | 6% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.6
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