How to Make Blackberry Cobbler

By Cynthia Au

Start to Finish: 75 minutes

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Servings: 8

Difficulty: Beginner

Cobblers differ from similar baked goods because they have biscuit-like topping over the fruit. They can be made with fresh or frozen fruit. The biscuit topping gets dropped onto the fruit it resembles a cobbled road -- a traditional stone road. The biscuit mix can be replaced with cake batter, cookie dough or even pieces of pie crust. This blackberry cobbler recipe can be made with dried or fresh fruit, and is inspired by ones from Williams-Sonoma and Food and Wine.

Ingredients

General

  • Cooking spray
  • White sugar

Cobbler Topping

  • 1 1/2 cups all-purpose white flour
  • 1 cup white sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 whole egg, beaten
  • 1/2 cup buttermilk
  • 2 tablespoons rose water
  • 2 teaspoons vanilla extract
  • 6 tablespoons butter, unsalted and melted

Blackberry Filling

  • 6 cups of fresh or unsweetened frozen blackberries
  • 1/4 cup brown sugar
  • 1 tablespoon white, all-purpose flour
  • 1 teaspoon lemon zest
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon rose water
  • 1/2 teaspoon salt

Directions

Heat an oven to 375 degrees Fahrenheit, and place a rack in the center of the oven. Spray a 9-by-11-inch baking pan lightly with cooking spray.

Combine the dry topping ingredients -- 1 cup sugar, the flour, baking powder, nutmeg and salt -- in a large mixing bowl. Use a fork to fully incorporate the ingredients.

Combine the wet ingredients -- the melted butter, vanilla extract, buttermilk, egg and rose water -- in a medium mixing bowl. Stir to fully incorporate.

Make a well in the center of your dry ingredients. Pour the wet ingredients into it.

Using a rubber spatula, fold the dry ingredients into the wet ingredients, stirring carefully. Make sure all of the flour is moistened.

When the mix has turned into a soft dough, stop folding. Let the dough rest for 5 minutes at room temperature.

Drop scoops of the dough mix onto the prepared fruit in the baking pan. Space the spoonfuls of dough evenly, and spread out the dough if necessary so that it is roughly 1/4- to 1/2-inch thick.

Sprinkle the top of the dough with white sugar, and place the cobbler on the center rack in the oven. Let it bake for 45 minutes.

Test the topping for doneness by inserting a toothpick. If it comes out clean, with no pieces of dough clinging to it, the cobbler is done. Test for doneness at 45 minutes, and then every 5 minutes after that until the toothpick comes out clean.

Let the cooked cobbler rest until it is at room temperature. Serve your cobbler plain or with vanilla ice cream or whipped cream.

Variations

If you cannot find enough blackberries, mix in some other fruit. A mix of fresh and frozen fruit can be used. Do not use canned fruit.

  • Dark colored fruits or other berries, such as blueberries or strawberries, work well.
  • Peach slices and peeled pears can also be used.

Add additional spices to the biscuit mix, in place of nutmeg, for a different flavor profile.

  • Ground cinnamon and clove work well, as does ground cardamom.
  • Use almond extract in place of the vanilla extract, and sprinkle thinly sliced almonds on the topping before baking.

If you wish, use spoonfuls of cake batter or cookie dough in place of the biscuit mix. These can be made from scratch, or they can come from a box mix.