
Blackberry Cobbler
User Reviews
5.0
3 reviews
Excellent

Blackberry Cobbler
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
Blackberry Filling:
- 6 cups fresh blackberries washed well
- ½ cup white sugar
- 1 tbsp cornstarch
- 1 pinch of cinnamon
- Zest of 1 lemon
- 2 tsp fresh lemon juice
Biscuit Topping:
- 1 cup flour
- ¼ cup + 2 tsp white sugar, divided
- 2 tbsp stone-ground cornmeal
- 2 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 4 tbsp butter, melted & cooled
- ⅓ cup buttermilk
- ½ tsp vanilla
- ⅛ tsp cinnamon
Instructions
Blackberries:
- Preheat the oven to 375 degrees.
- Combine the sugar, cornstarch, and cinnamon together in a large bowl.
- Add the washed blackberries, lemon zest, and lemon juice then gently toss together to coat evenly. Pour the mixture into a baking dish.
- Place into the oven and bake for 25 minutes.
Biscuit Topping:
- Prepare the topping by whisking together the flour, 1/4 cup of sugar, cornmeal, baking powder, baking soda, and salt together in a large bowl.
- In another bowl, whisk the buttermilk together with the cooled melted butter and vanilla until well combined. Set aside.
- In a small separate dish, combine the remaining 2 teaspoons of sugar with the 1/8th teaspoon of cinnamon; mix very well. Set aside.
- One minute before the blackberries come out of the oven, add the wet ingredients to the dry ingredients; stir with a rubber spatula until just combined and no dry pockets remain.
- To assemble and bake, remove the blackberries from the oven; increase the oven temperature to 425 degrees.
- Divide the biscuit dough into eight equal pieces and place them on top of the hot blackberry filling, spacing them 1/2 inch apart (they should not be touching).
- Sprinkle the top of each biscuit with the sugar/cinnamon mixture.
- Place into the oven and bake for 15-18 minutes.
- Remove from the oven and place on a wire rack to cool for 20 minutes.
- Serve with ice cream or whipped cream. Enjoy.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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