Description

A rustic and indulgent dessert featuring a bubbling, jammy blackberry filling topped with a thick, buttery, sweet biscuit dough. This forgiving recipe requires no rolling pin and delivers unbeatable texture with tender biscuits and tart fruit.

Ingredients

Scale

4–5 cups fresh blackberries
1/2 cup granulated sugar (for filling)
1 tablespoon lemon juice
2 tablespoons cornstarch
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1/2 cup heavy cream
1 tablespoon granulated sugar (for topping)
Optional: 1 teaspoon lemon zest
Optional: 1/4 teaspoon cinnamon

Instructions

Preheat oven to 375°F (190°C). Grease a 9×9 inch baking dish with butter or cooking spray, or line with parchment paper.
In a large mixing bowl, combine fresh blackberries, 1/2 cup sugar, lemon juice, cornstarch, and vanilla. Toss gently until berries are evenly coated.
Pour the berry mixture into the prepared baking dish and spread evenly.
In a separate bowl, whisk together flour, baking powder, and salt.
Add cold, cubed butter to the flour mixture. Use a fork or pastry cutter to cut the butter in until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
Pour in heavy cream and stir gently with a spatula until the dough just comes together. Do not overmix.
Drop spoonfuls of the biscuit dough over the blackberry mixture, leaving some gaps for berries to bubble up.
Sprinkle the remaining 1 tablespoon of sugar over the top of the biscuits.
Bake for 45-50 minutes, or until biscuits are golden brown and filling is bubbling vigorously around the edges. If browning too quickly, cover loosely with foil for the last 10 minutes.
Let the cobbler cool for at least 15 minutes before serving to allow the filling to thicken.
Serve warm with vanilla ice cream or whipped cream.

Notes

Keep butter cold for flaky biscuits. Do not skip the resting time as the filling needs to set. Use a dark metal dish for crispier biscuits. If using frozen blackberries, do not thaw them and add an extra tablespoon of cornstarch.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 32
Sodium: 220
Fat: 12
Saturated Fat: 7
Carbohydrates: 52
Fiber: 4
Protein: 4

Keywords: blackberry cobbler, homemade dessert, biscuit topping, summer dessert, easy baking, fresh berries, rustic dessert