Blackberry Cobbler Recipe

Preheat the oven to 375°F (190°C). Lightly butter a 9-inch (23 cm) square or oval baking dish.

If using frozen blackberries, thaw and drain any excess liquid; reserve a little juice if desired. In a large bowl combine the blackberries, 3 tablespoons sugar, 1 tablespoon cornstarch, 2 teaspoons lemon juice, 1 teaspoon vanilla extract and a pinch of salt.

Gently toss until the berries are evenly coated. Taste and add up to 1 additional tablespoon sugar if your berries are very tart. Pour the fruit into the prepared baking dish, spreading into an even layer. Set aside while you make the topping so the fruit juices begin to mingle with the cornstarch.

Dry ingredients

In a medium bowl whisk together 2 cups all-purpose flour, 3 tablespoons granulated sugar, 1 tablespoon baking powder and 1/2 teaspoon fine salt.

Cut in butter

Add the 8 tablespoons cold cubed unsalted butter to the flour mixture. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour until the largest pieces are pea-sized and the mixture resembles coarse crumbs (some smaller flakes of butter should remain).

Combine wet ingredients

In a separate small bowl whisk together 1 cup buttermilk, 1 large egg and 1/2 teaspoon vanilla extract until smooth.

Form dough

Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a fork or spatula until the dough just comes together; it will be slightly sticky. Do not overmix.

Portion topping

Using a large spoon or ice cream scoop, drop rounded tablespoons or 6–8 large mounds of dough over the blackberry filling, spacing them so some fruit shows between the biscuits. Alternatively, you can pat the dough into a 1/2-inch thick round and drop by spoonfuls for an irregular, rustic topping.

Brush the biscuit tops lightly with 1 tablespoon melted butter if using, and sprinkle the 1 tablespoon turbinado or coarse sugar evenly over the topping. If desired, sprinkle 1 teaspoon lemon zest over the fruit for brightness.

Place the cobbler on a rimmed baking sheet to catch any bubbling juices and bake in the preheated 375°F (190°C) oven for 30–40 minutes, until the topping is golden brown and the filling is bubbling at the edges. If the topping is browning too quickly, tent loosely with foil for the last 10 minutes.

Remove from oven and let cool on a rack for at least 15 minutes so the filling sets slightly. The cobbler continues to thicken as it cools.

Serve warm or at room temperature with vanilla ice cream or whipped cream, if desired.