Well, what a lazy cozy sunday. Hurricane Harvey brought quite some rain to Dallas this weekend so we spend the day at home making this super easy and delicious, old fashioned Blackberry Cobbler. I’ve been making this recipe for years now and I’m glad I finally came around to posting it. It is actually the first and only cobbler recipe I ever made and it was so super easy and delicious, I stuck with it. And before I forget to mention it: serving this with vanilla bean ice cream is a MUST!
The biscuit dough topping is super fluffy and not too crunchy like cake crumbles or pie crust. The fruit filling is not too sweet but you can easily add a little more sugar if you like it really sweet, or, if the blackberries are very tart. I always use fresh blackberries but I’m sure frozen works just fine.
The blackberries can really be replaced with almost any fruit: peach, cherry, plum, blueberry – you name it. What I love about this specific blackberry cobbler recipe is that blackberries are a great summer fruit, which makes this the perfect summer dessert. At the same time, I’ve made this once for Christmas and once for Thanksgiving, and simply added a little bit of cinnamon. Pretty versatile recipe, if you ask me!
- 4 cups blackberries, rinsed clean
- ½ cup white granulated sugar
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1.5 tablespoons cornstarch
- 3 tablespoons sugar
- 1 cup all purpose flour
- 1.5 teaspoons baking powder
- pinch of salt
- ½ sick Challenge Butter, room temperature
- ¼ cup milk
- 1 egg, lightly beaten
- Toss berries with sugar, lemon juice, zest and cornstarch in a 9x9 baking dish. Stir to combine everything and make sure that the berries are all evenly coated with the sugar.
- Let sit for 30 minutes.
- Preheat your oven to 350°F.
- Whisk together the flour, sugar, baking powder and salt in a medium bowl. Cut the butter into the flour mixture with your fingers or a fork until the topping mixture resembles coarse crumbs.
- Add the milk and beaten egg and carefully whisk with your folk until just combined.
- Drop spoonfuls of dough on top of berries.
- Bake for 30 minutes at 350°F, or until the berry mixture is bubbly and the topping is nicely browned.
- Serve with vanilla bean ice cream or vanilla sauce.