Homemade Blackberry Cobbler

This Homemade Blackberry Cobbler is a cozy, crowd-pleasing dessert made with juicy blackberries and a golden biscuit topping. Easy to make and perfect served warm with ice cream!

Course Dessert

Cuisine American

Keyword berry dessert, blackberries, blackberry recipe

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Servings 10

Calories 390 kcal

Author Sandy Clifton

Ingredients

Blackberry Filling

3 pounds Blackberries* (approx. 10 cups)
1 cup Brown Sugar
3 Tablespoons Cornstarch
1 Tablespoon Lemon Juice
1 teaspoon Vanilla Extract

Biscuit Topping

2 ¼ cups All-Purpose Flour, spooned & leveled
½ cup Granulated Sugar
2 ½ teaspoons Baking Powder
½ teaspoon Salt
9 Tablespoons Unsalted Butter, cold, cubed
¾ cup Buttermilk, cold

Apply to biscuit topping just before baking:

2 Tablespoons Buttermilk
2 Tablespoons Coarse Sugar (or granulated)

Instructions

Prep

Gather together and measure all of your ingredients before beginning. Preheat the oven to 350°F and grease a 9×13-inch baking dish.

Make the Filling

In a large mixing bowl, fold the berries, brown sugar, cornstarch, lemon juice, and vanilla extract together until thoroughly combined. Spread filling evenly into prepared baking dish.

Make the Biscuit Topping

In a second large bowl, whisk the flour, sugar, baking powder, and salt together using a pastry cutter (or two forks). Cut the butter into the mixture until it resembles coarse meal (pea-sized crumbs). You could also use a food processor (quick pulses).
Stir in ¾ cup buttermilk. Mix until just combined.
Take a handful of dough and gently flatten (not too flat) to make a disc. Place dough discs over the top of the blackberry filling (you don’t need to be perfect, and do leave some gaps for the blackberry filling to peek through) covering most of the filling.

Brush Dough with Buttermilk

Brush the tops of the biscuit dough with buttermilk and then sprinkle with sugar.

Bake

Bake for 45-60 minutes, or until filling is bubbling and biscuit topping is light golden brown and cooked through.
Set the baking dish on a wire rack to cool for 5-10 minutes before serving. Serve warm blackberry cobbler with a scoop of vanilla ice cream or whipped cream.

Recipe Notes

Storage: Cover and store leftovers in the refrigerator for up to 5 days.
Freeze the baked cobbler for up to 3 months. Thaw overnight in the refrigerator, then cover with foil and bake at 350°F for 15-20 minutes or until heated through.

Make-Ahead Instructions: Make up the blackberry filling and then place in an airtight container in the fridge for up to 2 days. Or freeze for up to 3 months. When you are ready to make the cobbler, prepare the biscuit topping and continue with recipe. If frozen, thaw in the fridge and let come to room temperature before making the cobbler.

Berries: You can use frozen blackberries (do not thaw). Frozen berries will produce more juice. Toss them with a little flour while still frozen and add to recipe.