Description:
Sweet and tart blackberries baked under a tender, biscuit-like topping. This classic dessert is simple to make and even better with a scoop of vanilla ice cream!
Origin:
A beloved Southern U.S. dessert, cobblers were originally made by early American settlers using cast-iron skillets and seasonal fruits.
Ingredients Quantity (Serves 6–8):
Filling:
- 4 cups fresh or frozen blackberries
- ½ cup (100g) granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch (for thickening)
- ½ tsp cinnamon (optional)
Topping:
- 1 cup (125g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup (50g) granulated sugar
- ½ cup (120ml) buttermilk (or milk + 1 tsp vinegar)
- ⅓ cup (75g) unsalted butter, melted
- ½ tsp vanilla extract
Ingredients Optional:
- A sprinkle of turbinado sugar on top for crunch
- Orange zest mixed into filling
- Serve with whipped cream or ice cream
Instructions:
- Preheat oven to 375°F (190°C).
- Prepare filling:
In a mixing bowl, toss blackberries with sugar, lemon juice, cornstarch, and cinnamon. Pour into a greased 8-inch baking dish. - Make topping:
In a separate bowl, mix flour, baking powder, baking soda, salt, and sugar. Stir in buttermilk, melted butter, and vanilla until just combined (batter will be thick). - Assemble:
Drop spoonfuls of the batter over the blackberry filling, leaving some gaps to let the fruit peek through. - Bake:
Bake for 35–40 minutes, or until the topping is golden and the filling is bubbly. - Cool:
Let sit for 10–15 minutes before serving to allow filling to set.
Tips for Success:
- If using frozen blackberries, don’t thaw — just increase bake time by 5–10 minutes.
- Don’t overmix the batter to keep the topping light and fluffy.
- Place the baking dish on a sheet pan in case the filling bubbles over.
Recommendation:
Serve warm with vanilla ice cream, clotted cream, or a dollop of Greek yogurt.
Nutrition (Approx. per serving, 8 servings):
- Calories: 240
- Protein: 3g
- Fat: 9g
- Carbs: 37g
- Sugar: 23g
- Fiber: 4g
Want a gluten-free version, peach-blackberry combo, or cast iron skillet method?
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