Blackberry Cobbler
Jammy blackberries under a tender, buttery biscuit topping. Best warm, with a scoop of vanilla ice cream.
Published
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 hr 25 min
- Serves
- 8
Cobbler is the most forgiving fruit dessert there is: no pastry to roll, no lattice to weave. The biscuit topping is dropped over the berries in rough spoonfuls, leaving gaps for the juices to bubble through.
Let it cool for a while before serving so the filling has time to thicken.
Instructions
- Heat the oven to 375°F (190°C) and butter a 9-by-13-inch baking dish.
- In a large bowl, gently toss the blackberries with 2/3 cup sugar, the cornstarch, lemon juice and 1/4 teaspoon salt. Spread in the dish.
- In another bowl, whisk the flour, 1/4 cup sugar, baking powder and 1/2 teaspoon salt. Work in the butter with your fingertips or a pastry blender until the pieces are the size of peas.
- Stir in the buttermilk and vanilla just until a shaggy dough forms. Drop heaping spoonfuls over the berries, leaving some gaps, and sprinkle with the remaining tablespoon of sugar.
- Bake for 40 to 45 minutes, until the topping is deep golden and the juices are bubbling thickly in the center.
- Cool for at least 20 minutes before serving.
Notes
Total time includes 20 minutes of cooling, which lets the filling set.
Substitutions
Frozen blackberries work without thawing: add 1 extra tablespoon of cornstarch and about 10 minutes of baking time. Marionberries, raspberries or a mix of berries are all good here.
Storage
Cover and keep at room temperature for 1 day or refrigerate for up to 3 days. Rewarm portions in a 350°F oven for 10 minutes.
