Blackberry Cobbler

This amazing blackberry cobbler is loaded with juicy blackberries and topped with our favorite cobbler topping (a cross between a sugar cookie and a buttery biscuit).

Course Dessert

Cuisine American, Dessert

Prep Time 15

Cook Time 32

Total Time 47

Servings

Calories 265kcal

Author Allison - Celebrating Sweets

Ingredients

Filling:

6 cups fresh blackberries* (two 12-oz packages)
¼ cup granulated sugar
1 tablespoon freshly squeezed lemon juice
finely grated zest of one small lemon
3 tablespoons all purpose flour

Topping (see note):

⅔ cup granulated sugar
¾ cup all purpose flour
1 teaspoon baking powder
¼ teaspoon salt
¾ teaspoon pure vanilla extract
6 tablespoon unsalted butter, melted
vanilla ice cream for serving

Instructions

Filling:

Preheat oven to 350°F. Lightly grease an 8x8 baking pan.
In a large bowl, gently stir together all filling ingredients. Transfer to the prepared pan.

Topping (see note):

In a medium bowl, combine sugar, flour, baking powder, and salt. Add the vanilla extract and melted butter and stir until fully combined. The mixture will resemble a cross between a crumb topping and a sugar cookie dough.
Press pieces of the topping together with your fingers to form flat irregular shaped pieces. Place the pieces of topping all over the top of the blackberries. Bake for 30-35 minutes, until the berries are bubbling and the topping is beginning to turn light golden brown. Place the pan on a wire rack to cool for about 15 minutes; the juices will thicken up a bit as it cools. Serve warm with vanilla ice cream.

Video

Notes

*BLACKBERRIES: I prefer this recipe with fresh blackberries because they hold their shape better than frozen blackberries. If your blackberries are really tart you can eliminate the lemon juice/zest and add another tablespoon of sugar to the filling.

TOPPING: If you prefer your cobbler a little heavier on the topping, use the following measurements for the topping portion of the recipe. Preparation and bake time will be about the same.

¾ cup granulated sugar
1 cup all purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon pure vanilla extract
8 tablespoons unsalted butter, melted

Topping adapted from Pinch of Yum.

Nutrition