Indulge in the sweet and tangy flavors of summer with this delightful Blackberry Cobbler recipe.
Perfectly balanced with a golden biscuit topping and juicy blackberry filling, this classic dessert is sure to please your taste buds.
Whether you’re serving it warm with a scoop of vanilla ice cream or enjoying it on its own, this blackberry cobbler is a comforting treat that captures the essence of the season.
Ingredients
For the blackberry filling:
- 6 cups fresh blackberries
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
For the biscuit topping:
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup milk
Equipment
- 9×13 inch baking dish
- Mixing bowls
- Pastry blender or fork
- Wooden spoon
- Ice cream scoop or spoon
Instructions
Preheat the Oven:
Preheat your oven to 375°F (190°C).
Grease a 9×13 inch baking dish with butter or cooking spray.
Prepare the Blackberry Filling:
In a large mixing bowl, combine the fresh blackberries, granulated sugar, cornstarch, lemon juice, and lemon zest.
Gently toss until the blackberries are evenly coated with the sugar mixture.
Transfer to Baking Dish:
Pour the blackberry mixture into the prepared baking dish, spreading it out into an even layer.
Make the Biscuit Topping:
In another mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Add the cold, cubed butter to the flour mixture.
Using a pastry blender or fork, cut the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the milk to the flour mixture, stirring with a wooden spoon until a soft dough forms.
Assemble the Cobbler:
Drop spoonfuls of the biscuit dough evenly over the top of the blackberry filling.
Bake the Cobbler:
Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the topping is golden brown and the filling is bubbly.
Serve Warm:
Remove the blackberry cobbler from the oven and let it cool slightly before serving.
Serve warm, optionally topped with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutritional Facts
Note: Nutritional values may vary depending on portion size and specific ingredients used.
Serving Size: 1 serving (1/12 of cobbler)
Calories: 250 kcal
Total Fat: 9g
Saturated Fat: 5g
Trans Fat: 0g
Cholesterol: 20mg
Sodium: 120mg
Total Carbohydrates: 41g
Dietary Fiber: 5g
Sugars: 22g
Protein: 3g
Health Benefits
Blackberries are a rich source of vitamins, minerals, and antioxidants, making them a nutritious addition to your diet.
They are packed with vitamin C, vitamin K, and fiber, which can support immune health, bone health, and digestion.
Enjoying blackberry cobbler in moderation as part of a balanced diet allows you to savor the delicious flavor of blackberries while reaping their nutritional benefits.
FAQs
Can I use frozen blackberries instead of fresh?
Yes, you can use frozen blackberries if fresh ones are not available.
Thaw and drain them before using, and adjust the sugar and cornstarch as needed to account for any excess liquid.
Can I use other fruits instead of blackberries?
Yes, you can use a variety of fruits such as blueberries, raspberries, or a combination of berries in this cobbler recipe.
Adjust the sugar and lemon juice accordingly based on the sweetness of the fruits.
How should I store leftover blackberry cobbler?
Store any leftover cobbler in an airtight container in the refrigerator for up to 3 days.
Reheat individual servings in the microwave or oven before serving.
Can I make this cobbler ahead of time?
Yes, you can assemble the cobbler ahead of time and refrigerate it, covered, for up to 24 hours before baking.
Allow it to come to room temperature before baking as directed.
Can I use a different type of topping for the cobbler?
While the biscuit topping is traditional for cobbler, you can experiment with other toppings such as a crumble or streusel topping if desired.
Adjust the baking time accordingly based on the topping used.