I’m happy it’s fall, really. But I couldn’t resist sneaking in one more berry dessert before I fall face-first into everything pumpkin and apple. The time will come soon for all of that but right now I’m loving this juicy-sweet, bubbly-thick, glossy red, biscuit-topped Blackberry Cobbler.
For the filling I used mostly blackberries, but tossed in a few raspberries for their brighter red color and juicy texture. A drizzle of lemon juice brings out the fruity tang of the berries, and a hint of cinnamon adds warmth and depth.
The biscuit topping is a close variation on the tender, fluffy biscuits I use for strawberry shortcake. I just added a tad more butter for extra softness and richness.
You can bake Blackberry Cobbler in a skillet as I’ve done here, or in a deep-dish pie plate or even a casserole dish. My 9-inch cast iron skillet is 2 inches deep, and it was the perfect size to contain all the juices without anything bubbling over. If your dish isn’t as deep, put the dish on a foil-lined baking sheet to catch any drips.
Serve the cobbler warm, and don’t forget the vanilla ice cream.
Prep tips, making this ahead, and what to do with leftovers:
- Don’t try to prep any steps of this recipe in advance – the berry filling and the topping should both be assembled right before baking.
- But you can bake the Blackberry Cobbler a few hours ahead, and let it sit at room temperature. Reheat it in the oven at 300 degrees until heated through (15 minutes).
- Leftovers will keep for a couple of days and should be reheated in the oven for best results.
Blackberry Cobbler
Make sure your baking dish is large and/or deep enough to hold all the berries and the topping with a little room to spare, or else the cobbler will bubble over while cooking. If you’re unsure, place the dish on a foil-lined baking sheet for baking.
Ingredients
- 3 cups (1½ pints) fresh blackberries
- 1 cup (½ pint) fresh raspberries
- 1 tablespoon fresh lemon juice
- ½ cup plus 3 teaspoons granulated sugar, divided
- 2 tablespoons cornstarch
- ½ teaspoon ground cinnamon
- Kosher salt
- ¾ cup (3 1/8 ounces/90 grams) all-purpose flour
- 1½ teaspoons baking powder
- 3 tablespoons cold unsalted butter, cut into ½-inch cubes
- ¼ cup whole milk
- 2 tablespoons heavy cream
- Vanilla ice cream for serving
Directions
- Step 1 Heat the oven to 375 degrees.
- Step 2 Combine the blackberries and raspberries in a large bowl, and sprinkle the lemon juice over them. In a small bowl, combine ½ cup of the sugar with the cornstarch, cinnamon, and a pinch of kosher salt. Toss the sugar mixture with the berries until the berries are evenly coated. Set the berries aside while you make the topping.
- Step 3 Combine the flour, baking powder, 2 teaspoons of the remaining sugar and a pinch of kosher salt in the bowl of a food processor and pulse until combined. Add the butter and pulse until the largest pieces of butter are the size of peas. Dump the mixture into a mixing bowl.
- Step 4 Combine the milk and cream. Using a fork, stir the flour mixture while gradually pouring in the liquid. Stir only until all of the flour is moistened, being careful not to overmix the dough. It will be very thick.
- Step 5 Scrape the berry mixture into a 9-inch cast iron skillet or a 9- or 10-inch deep-dish pie plate. Use a silicone spatula to scrape in all the juices and bits of sugar clinging to the bowl. Dollop the topping over the berries in egg-sized blobs, spacing the dough blobs more or less evenly with exposed berries in between. Sprinkle the top of the cobbler with the final 1 teaspoon of sugar.
- Step 6 Bake the cobbler for 40 minutes, then check on it. The biscuit topping should be puffy, set, and deep golden. At the 40-minute mark, or whenever the topping is browned to your liking, loosely drape a piece of aluminum foil over the dish. Continue baking for 10 to 15 minutes longer (50 to 55 minutes total), until the berry filling is bubbling, thick and glossy.
- Step 7 Let the cobbler cool for 10 minutes, then serve it warm with vanilla ice cream.
