This Blackberry Cobbler features a sweet blackberry filling and a cinnamon sugar biscuit topping. You can even use frozen blackberries in this cobbler so you can enjoy it all year long!
Servings 6 servings
For the blackberry filling:
- 5 cups (720 grams) fresh or frozen blackberries
- 3/4 cup (150 grams) granulated sugar
- 2 and 1/2 tablespoons (22 grams) cornstarch
- 1 tablespoon (15 ml) fresh lemon juice
For the topping:
- 1 cup (125 grams) all-purpose flour (spooned & leveled)
- 1/3 cup (65 grams) granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3 tablespoons (45 grams) cold unsalted butter, cubed
- 1/3 cup + 1 tablespoon (95 ml) whole milk
- Coarse sugar for sprinkling on top optional
To make the blackberry filling:
Preheat oven to 400°F. Spray an 8-inch square baking pan well with non-stick cooking spray and set aside.
Combine the blackberries, sugar, cornstarch, and lemon juice in a large saucepan and mix until well combined. Place the saucepan over medium heat, stirring occasionally, until the berries release their juices and the mixture comes to a boil. Boil for 3-5 minutes, or until the blackberries are softened and the mixture has thickened.
Pour the blackberry filling into the prepared baking dish and set aside.
To make the topping:
In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt until well combined. Cut in the cold cubed butter with a pastry cutter or fork until you have small pea-sized crumbs. Then, stir in the milk until just combined.
Drop equal-sized spoonfuls of the topping on top of the blackberry filling (I prefer to do about 9 spoonfuls). Sprinkle the topping with coarse sugar or granulated sugar if desired.
Bake at 400°F for 20-25 minutes (check at 15 minutes if your oven runs a little hot) or until the filling is bubbly and the biscuits are lightly golden brown and cooked through. Remove from the oven and set aside to cool for 20-30 minutes before serving.
If your blackberries are sweeter or you prefer to use less sugar, you may reduce the sugar in the filling from 3/4 cup to 1/2 cup (100 grams).
Store leftover cobbler in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave before serving if desired.