Recipes >

Blackberry Cobbler

Blackberry Cobbler

Ingredients

  • 36 ounces frozen blackberries, thawed
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • Pinch kosher salt
  • 1 1/2 teaspoons grated lemon zest
  • 1 tablespoon lemon juice
  • 1 cup baking mix
  • 1/4 cup sugar + 2 teaspoons sugar
  • 2 ounces unsalted butter, melted (1/2 stick)
  • 1/3 cup buttermilk
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon fresh ground nutmeg

Prep Time:

20 minutes

Cook Time:

1 hour

Serves:

10

This made-from-scratch blackberry cobbler uses frozen berries for a rich and comforting dessert that is wonderful all year long.

Why Try? Here’s a fantastic dessert that also offers the benefits of blackberries’ potent antioxidants. Serve with ice cream for a taste experience that’s hard to top.

Foodie Byte: The use of baking mix in this recipe eliminates multiple ingredients including flour, baking powder, and baking soda.

TAGS: , , , ,

Preparation

  1. Preheat oven to 375°F.
  2. To prepare filling, drain thawed blackberries in a colander set over a bowl to catch the juices. Transfer juices to a small saucepan and simmer over medium heat until liquid becomes syrup consistency, about 10 minutes. Allow to cool slightly.
  3. Combine sugar, cornstarch, and salt in a large bowl. Add blackberries and toss gently to coat; add lemon zest, lemon juice and syrup and mix to combine. Transfer to 9-inch deep dish pie plate, place pie plate on parchment-lined sheet pan, and bake 30 minutes or until filling is hot and bubbling around edges.
  4. To prepare biscuit topping, whisk baking mix and 1/4 cup sugar in a large bowl to combine.
  5. In small bowl, whisk melted butter, buttermilk and vanilla until well combined.
  6. In second small bowl, mix 2 teaspoons sugar with ground nutmeg; set aside.
  7. Remove filling from oven and increase oven temperature to 425°F.
  8. Add reserved wet ingredients to dry ingredients; stir gently until just combined. Divide dough into 8 equal pieces and drop pieces evenly over hot berry filling, leaving at least 1/2 inch space between.
  9. Sprinkle dough with reserved sugar/nutmeg mixture and bake until filling is bubbling and biscuits are golden brown and cooked through, about 20 minutes.