Blackberry Cobbler
A warm fruit cobbler made with blackberries and topped with a buttery biscuit crust. Fresh or cooked berries are covered with a drop-biscuit topping and baked until golden and bubbling at the edges.
Ingredients
Method
Preheat oven to 375°F. Combine blackberries, sugar, lemon juice, and cornstarch in a bowl; stir gently until the berries are evenly coated. Transfer to a 9x13 baking dish and spread evenly.
In a bowl, whisk together flour, baking powder, and salt.
Cut cold butter into small cubes and add to the flour mixture. Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs.
Stir buttermilk and vanilla extract together in a small bowl. Add to the flour mixture and stir until just combined into a thick, lumpy batter; do not overmix.
Drop spoonfuls of batter over the berry filling, leaving some gaps for steam to escape. Batter does not need to cover the fruit completely.
Bake for 40–50 minutes, until the topping is golden brown and the berry filling bubbles at the edges.
Cool for 10–15 minutes before serving. Serve warm, optionally with whipped cream or vanilla ice cream.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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