Blackberry Cobbler Recipe


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This blackberry cobbler is especially good using the fresh wild blackberries. Of course you can also use frozen blackberries if you want. When I am really lazy or in a hurry, I'll substitute a buttermilk baking mix, such as Bisquick, for the biscuit topping in this recipe.

Blackberry Cobbler

Blackberry Cobbler

Blackberry Cobbler

Learn about Blackberry Hints, Tips, and Information. Also check out more delicious Blackberry Recipes.
 


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Blackberry Cobbler Recipe:

Recipe Type: Blackberries, Biscuit, Dessert, Cobbler
Yields: 10 to 12 servings
Prep time: 15 min
Bake time: 20 min


Ingredients:

6 to 8 cups fresh or frozen blackberries*
1 1/2 cups granulated sugar
1/2 cup all-purpose flour
2 tablespoons fresh-squeezed lemon juice
1 to 2 tablespoons blackberry liqueur, optional
Biscuit Topping (see recipe below)
Vanilla ice cream

* The amount of blackberries used depends on the size of your pan. If using a Cast-Iron Skillet, use 6 cups - a 13x9-inch baking pan, use 8 cups.


Preparation:

Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil (this is to catch the blackberry juice that usually boils over from the baking dish or skillet).

If using fresh blackberries, wash, stem, and drain blackberries.

In a large bowl, combine sugar, flour, blackberries, lemon juice, and blackberry liqueur. Pour into prepared baking dish or skillet.

Bake, uncovered, 15 to 20 minutes or until hot and bubbly. When blackberry mixture is hot, remove from oven and spoon Biscuit Topping mixture onto the top in 10 to 12 large spoonfuls. Return to oven and bake another 20 to 25 minutes or until biscuits are lightly browned and a toothpick inserted in the center of one of the dumplings comes out clean.

Remove from oven and cool on a wire rack for at least 10 minutes before serving. Serve either warm or room temperature. To serve, top with vanilla ice cream.

Makes 10 to 12 servings.
 

Blackberry CobblerBISCUIT TOPPING:
2 cups all-purpose flour
4 teaspoons baking powder
3 tablespoons granulated sugar
1 teaspoon salt
Zest (peel) of 1 lemon
1/2 cup chilled butter, cut into 1/4-inch pieces
2/3 cup milk
1 egg, slightly beaten

In a large bowl, sift together flour, baking powder, sugar, salt, and lemon zest.

With a pastry blender or two knives, cut in butter until particles are the size of small peas. Add milk and egg; stir with a fork just until blended.

 


 


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