Desserts
Blackberry Cobbler with Buttermilk Biscuit Crust
Tart-sweet blackberries simmered thick and jammy, topped with pillowy buttermilk biscuit rounds baked golden and craggy.
This cobbler swaps the usual pour-over batter for real drop biscuits, giving every bite a fluffy, slightly crisp top over deeply purple, syrupy berries. It's the kind of dessert best eaten straight from the dish while it's still warm enough to fog a spoon.
Ingredients
- 6 cups fresh or frozen blackberries
- 3/4 cup granulated sugar, divided
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup cold buttermilk
- 2 tablespoons coarse sugar, for topping
Instructions
-
1
Preheat and prep the fruitPreheat the oven to 375°F. In a large bowl, toss the blackberries with 1/2 cup of the sugar, cornstarch, lemon juice, and salt.
-
2
Fill the baking dishPour the berry mixture into a 9x13-inch baking dish and spread it into an even layer.
-
3
Make the biscuit doughWhisk the flour, remaining 1/4 cup sugar, and baking powder together, then cut in the cold butter with a pastry cutter until the mixture resembles coarse crumbs.
-
4
Bring dough togetherPour in the cold buttermilk and stir just until a shaggy dough forms; do not overmix.
-
5
Top the berriesDrop the biscuit dough by heaping spoonfuls over the berries, leaving small gaps for the fruit to bubble through, then sprinkle with coarse sugar.
-
6
Bake until bubblingBake for 30-35 minutes, until the biscuits are golden and the berry juices are bubbling thickly around the edges.
-
7
Rest before servingLet the cobbler rest for 15 minutes so the filling can thicken slightly before serving warm.
Okra & Oak Tip
If using frozen blackberries, do not thaw them first, and add an extra teaspoon of cornstarch to account for the extra moisture they release.
Storage
Cover and refrigerate for up to 4 days; reheat in a 300°F oven for 10-15 minutes to re-crisp the biscuit topping.
Frequently Asked Questions
Absolutely, a mix of blackberries, blueberries, and raspberries works beautifully in the same quantities.
This usually means the berries were very juicy or the cobbler was cut too soon; let it rest longer next time, or add an extra teaspoon of cornstarch to the fruit.
Nutrition
Per serving. Values are estimates.
290
Calories
4g
Protein
44g
Carbs
11g
Fat
