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Blackberry Cobbler

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desserts•cobbler•american•vegetarian
60 minutes•8 servings•

Ingredients

  • 6 cups blackberries – rinsed and gently dried
  • 3/4 cup granulated sugar (150g)
  • 3 tbsp cornstarch (24g)
  • 1 tbsp lemon juice
  • 1 1/2 cups all-purpose flour (180g)
  • 2 tbsp granulated sugar (25g)
  • 1 1/2 tsp baking powder (6g)
  • 1/2 tsp kosher salt
  • 6 tbsp unsalted butter – cut into small cubes
  • 3/4 cup whole milk
  • vanilla ice cream – for serving
Blackberry Cobbler

Instructions

  1. 1.

    Heat the oven to 375°F (190°C) with a rack in the middle.

  2. 2.

    In a large bowl, combine the blackberries, 0.75 cup granulated sugar, cornstarch, and lemon juice; toss gently to coat and let stand 10 minutes to release some juices.

  3. 3.

    Scrape the berries and their juices into a 9-inch square baking dish and spread evenly.

  4. 4.

    In another bowl, whisk the flour, 2 tbsp granulated sugar, baking powder, and salt. Cut in the cold cubed butter with a pastry cutter or your fingertips until pea-size bits form.

  5. 5.

    Drizzle in the milk and stir just until a soft, slightly sticky dough forms; do not overmix.

  6. 6.

    Drop the dough in 8–10 mounds over the fruit, leaving small gaps for steam to escape.

  7. 7.

    Bake until the topping is golden brown and the filling is bubbling thick in the center, 40–45 minutes; if the biscuits brown too quickly, tent loosely with foil. Let cool 15 minutes so the juices thicken.

  8. 8.

    Serve warm, with vanilla ice cream if desired.

Blackberry cobbler is a rustic baked fruit dessert that pairs jammy, sweet-tart blackberries with a tender, buttery biscuit topping. The berries bubble into a glossy, thick sauce while the biscuits rise and bake to a golden crust with soft, cakey interiors. Served warm, it’s comforting and balanced—bright fruit against rich dough—and especially inviting with a melty scoop of ice cream.

Cobbler has roots in early American cooking, evolving from British puddings and deep-dish pies adapted to frontier kitchens. Seasonal fruits like blackberries were baked beneath simple doughs or dropped biscuits, producing a practical yet celebratory dessert. Over time, regional traditions emerged across the American South and beyond, from biscuit-topped styles to batter “pour” cobblers, all honoring local harvests and home-baking sensibilities.