Homemade Blackberry Cobbler

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A beloved Southern U.S. dessert, cobblers were originally made by early American settlers using cast-iron skillets and seasonal fruits.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.