📝 About This Recipe
This quintessential Southern dessert captures the essence of summer with plump, jammy blackberries nestled under a golden, sugar-crusted buttermilk topping. Unlike a pie, this cobbler features a rustic, biscuit-style lid that soaks up the dark purple juices while maintaining a delightful crunch. It is a timeless comfort food that balances the deep tartness of wild berries with the rich, buttery warmth of a home-style bakery.
🥗 Ingredients
The Blackberry Filling
- 6 cups Fresh Blackberries (rinsed and patted dry)
- 3/4 cup Granulated Sugar (adjust based on sweetness of berries)
- 2 tablespoons Cornstarch (for thickening)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Lemon Zest (finely grated)
- 1/2 teaspoon Ground Cinnamon
- 1 teaspoon Vanilla Extract (pure extract preferred)
The Biscuit Topping
- 2 cups All-Purpose Flour (spooned and leveled)
- 1/4 cup Granulated Sugar
- 1 tablespoon Baking Powder
- 1/2 teaspoon Kosher Salt
- 1/2 cup Unsalted Butter (cold, cut into small cubes)
- 3/4 cup Full-Fat Buttermilk (cold)
- 1/4 cup Boiling Water (to create the unique 'cobbled' texture)
The Finishing Touch
- 1 Egg (beaten with 1 tbsp water for egg wash)
- 2 tablespoons Turbinado Sugar (for a crunchy topping)
- 2 tablespoons Unsalted Butter (melted, to brush on the fruit)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch ceramic baking dish or a deep-dish pie plate with butter.
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2
In a large mixing bowl, gently toss the fresh blackberries with 3/4 cup granulated sugar, cornstarch, lemon juice, lemon zest, cinnamon, and vanilla extract until the berries are evenly coated.
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3
Transfer the berry mixture into the prepared baking dish, spreading them out into an even layer. Drizzle the 2 tablespoons of melted butter over the fruit.
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4
Place the baking dish in the oven for 10 minutes while you prepare the dough. This pre-cooks the berries slightly to ensure the filling is bubbly and thickened.
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5
In a separate medium bowl, whisk together the flour, 1/4 cup sugar, baking powder, and salt.
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6
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingertips to work the butter into the flour until it resembles coarse crumbs with some pea-sized pieces remaining.
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7
Stir in the cold buttermilk using a fork just until the dough is moistened. Do not overmix.
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8
Carefully stir in the 1/4 cup of boiling water. This will make the dough slightly sticky and soft, which helps create a light, fluffy biscuit texture.
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9
Remove the hot berries from the oven. Using a large spoon, drop dollops of the dough over the warm fruit. It doesn't need to be perfect; leaving small gaps allows the steam to escape.
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10
Brush the tops of the dough dollops gently with the egg wash using a pastry brush.
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11
Generously sprinkle the turbinado sugar over the dough for a professional, sparkling crunch.
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12
Bake for 35-40 minutes, or until the biscuit topping is deeply golden brown and the blackberry juices are thick and bubbling vigorously around the edges.
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13
Remove from the oven and let the cobbler rest for at least 15-20 minutes. This resting period is crucial as it allows the fruit sauce to set.
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14
Serve warm in shallow bowls, ensuring every portion gets a good mix of fruit and crust.
💡 Chef's Tips
If using frozen blackberries, do not thaw them first; simply add an extra tablespoon of cornstarch to manage the extra moisture. Ensure your butter and buttermilk are ice-cold; this is the secret to a flaky, tender biscuit topping. Avoid over-mixing the dough once the liquid is added, as this develops gluten and can make the topping tough. To prevent a mess in your oven, place the baking dish on a foil-lined baking sheet to catch any bubbling berry drips. If the topping is browning too quickly, loosely tent the dish with aluminum foil for the last 10 minutes of baking.
🍽️ Serving Suggestions
Top with a generous scoop of high-quality Madagascar vanilla bean ice cream. Drizzle with a bit of cold heavy cream for a classic, less-sweet finish. Pair with a chilled glass of Moscato or a glass of iced Earl Grey tea. Garnish with a few sprigs of fresh mint for a pop of color and aroma. Serve alongside a dollop of lemon-zested whipped cream to brighten the deep berry flavors.