Blackberry Cobbler Recipe

The blackberry filling in this cobbler is sweet, and the topping is a cinnamon sugar cookie. This cobbler can be made with frozen blackberries, so you can eat it any time of the year.

INGREDIENTS 

FOR THE BLACKBERRY FILLING: – 5 cups (700 grams) fresh or frozen blackberrie – 3/4 cup (150 grams) granulated sugar – 2 and 1/2 tablespoons (22 grams) cornstarch or cornflour – 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) milk

INSTRUCTIONS

Warm the oven up to 204°F (400°C). Spray non-stick cooking spray on an 8-inch square baking pan or a 9-inch round pie dish, and then set it aside. 

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Mix blackberries, sugar, cornstarch, and lemon juice in a large saucepan. Stir the saucepan occasionally over medium heat until the berries release juices and the mixture boils. To soften blackberries and thicken mixture, boil 3-5 minutes.

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2

After cooling, pour blackberry filling into baking dish and set aside. Combine flour, granulated sugar, baking powder, cinnamon, and salt in a medium bowl. Make pea-sized crumbs from cold cubed butter with a pastry cutter or fork. Mix milk just until combined.

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3

Drop equal-sized spoonfuls of the topping on top of the blackberry filling (I use 9 for an 8-inch square pan and 7 for a 9-inch round dish). If desired, sprinkle coarse or granulated sugar on top.

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Bake until the filling is bubbly and the biscuits are lightly golden brown and cooked through, 20–25 minutes. Remove from oven and cool for 20–30 minutes before serving.

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also see

also see

Soft And Chewy Snickerdoodle Recipe