Easy Blackberry Cobbler Recipe
User Reviews
5
Easy Blackberry Cobbler Recipe
Description
This cobbler begins with a mixture of fresh blackberries, lemon juice and zest, sugar, and cornstarch to form a thick and tangy filling. The biscuit topping is prepared separately by combining flour, baking powder, cinnamon, salt, sugar, and grated butter, then mixing in eggs and milk until just combined. The blackberries are placed in a casserole dish and topped with spoonfuls of biscuit dough spread evenly across the fruit. Baking at 375°F for 50 to 60 minutes yields a golden biscuit crust and bubbling fruit base.
The contrast between the sweet-tart blackberry filling and the soft, lightly spiced biscuits creates a comforting balance of flavors and textures. The grated butter in the biscuits contributes to a tender, flaky texture after baking.
Serve the cobbler warm or cooled, optionally with ice cream or caramel for added richness and sweetness. The dessert can be prepared up to one day in advance and stored refrigerated, or frozen for longer storage.
Storage instructions recommend refrigerating covered for up to five days, or freezing for up to two months with thawing prior to reheating at 350°F. The recipe notes also emphasize mixing the filling until the cornstarch and flour dissolve completely for an even texture. Frozen blackberries require additional cornstarch to balance moisture.
Ingredients
For the filling:
- 5 cups blackberry fresh
- lemon about 1 to 1 1/2 tablespoons, juice of ½ lemon
- lemon zest of ½
- 1 cup sugar
- 2 ½ tablespoons cornstarch
For the biscuits:
- 2 cups all-purpose flour
- 1 ½ tablespoons baking powder
- ¼ teaspoon ground cinnamon
- 1 teaspoon salt
- ½ cup sugar
- 1 butter unsalted, grated stick
- 2 egg large
- ½ cup milk whole
Instructions
- Preheat the oven to 375°.
- Filling: Add all of the ingredients together in a large bowl and gently fold to mix until combined. Refrigerate until needed.
- Biscuits: In a separate large bowl whisk together the flour, baking powder, cinnamon, salt, and sugar until completely combined. Gently fold in the grated butter until mixed in.
- In a separate medium-size bowl whisk together the eggs and milk until completely combined. Add it to the dry ingredients bowl and mix until just combined.
- Add the blackberries to a 10x7 casserole dish and flatten out using a spatula.
- Using 2 spoons drop 3 tablespoon size dough biscuits right over the top of the blackberries in the casserole pan. Repeat the process until 12 total biscuits are laying over the top of the blackberries.
- Bake in the oven at 375° for 50-60 minutes or until browned on top and the biscuits are cooked through.
- Cool slightly before serving with optional ice cream and caramel.
Notes
- This cobbler can be made up to one day ahead of serving and enjoyed cold or reheated.
- Store leftovers covered in the refrigerator for up to five days or freeze for up to two months; thaw before reheating.
- Reheat covered in a 350°F oven for 15 to 20 minutes until heated through.
- Mix the blackberry filling until there are no visible signs of dry cornstarch or flour to ensure an even texture.
- If using frozen blackberries, add two extra tablespoons of cornstarch to the filling.
- This recipe fits well in 9x9 or 13x9 pans as alternatives to the 10x7 casserole dish called for.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Calories | 224kcal | 11% |
| Carbohydrates | 49g | 16% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 28mg | 9% |
| Sodium | 211mg | 9% |
| Potassium | 295mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 28g | 56% |
| Vitamin A | 184IU | 4% |
| Vitamin C | 13mg | 14% |
| Calcium | 101mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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