Southern Blackberry Cobbler
Warm, jammy blackberries topped with a buttery biscuit crust. A classic Southern dessert that's elegant enough for company but simple enough for a weeknight.
- Total time
- 65 min
- Servings
- 8
- Calories
- 320
- Protein
- 3g
Ingredients
- 5 cups fresh blackberries
- ¾ cup granulated sugar
- ½ whole lemon (juiced)
- 1 tbsp cornstarch
- 1.5 cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- 6 tbsp cold butter, cubed
- ¾ cup buttermilk
- 1 tbsp coarse sugar (optional, for topping)
Instructions
- 1
Preheat oven to 375°F. Butter a 9x13-inch baking dish.
- 2
Toss blackberries with sugar, lemon juice, and cornstarch in a bowl.
- 3
Whisk together flour, baking powder, and salt in a separate bowl.
- 4
Add cold butter cubes to flour. Using a fork, pinch until mixture looks coarse.
- 5
Pour in buttermilk and stir until a shaggy dough forms. Do not overmix.
- 6
Spread blackberry mixture evenly into the buttered baking dish.
- 7
Drop spoonfuls of biscuit dough over berries, leaving gaps (dough will spread).
- 8
Sprinkle coarse sugar over top if desired.
- 9
Bake until biscuits are golden and edges bubble, 35–40 minutes.
- 10
Cool 10 minutes before serving. Serve warm with vanilla ice cream or whipped cream.
Tools you’ll need
- 9x13-inch baking dish
- large mixing bowl
- medium mixing bowl
- fork
- whisk
- oven
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