Sur Famous Blackberry Cobbler Recipe

Prepare berries

Preheat the oven to 375°F (190°C). Rinse the blackberries and drain well; if using very large berries, halve them. Place berries in a large mixing bowl.

Add sugars, cornstarch, lemon juice, vanilla, and salt to the berries. Gently toss until berries are evenly coated and the cornstarch is fully incorporated. Let sit 5 minutes to macerate and release juices.

Transfer the blackberry mixture to a 9-inch (23 cm) square or similar shallow baking dish, spreading into an even layer and scraping any remaining juices from the bowl into the dish.

In a medium bowl whisk together the flour, sugar, baking powder, and salt until evenly combined.

Cut the cold butter into small cubes. Using a pastry cutter, two forks, or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.

In a small bowl whisk together the buttermilk, milk, egg, and vanilla until smooth.

Pour the wet ingredients into the flour-butter mixture and gently stir with a wooden spoon or spatula just until a soft, slightly sticky dough forms. Do not overmix.

Spoon the topping by large tablespoons (or use an ice cream scoop) over the blackberry filling, leaving small gaps — the topping will spread and brown as it bakes. Aim for about 12–14 dollops so some blackberry juices peek through.

Brush the exposed biscuit tops lightly with melted butter and sprinkle the turbinado sugar evenly over them for crunch and sheen.

Place the baking dish on a rimmed sheet pan (to catch any bubbling juices) and bake in the preheated 375°F (190°C) oven for 35–45 minutes, or until the topping is golden brown and the blackberry filling is bubbling around the edges. If the top browns too quickly, tent loosely with foil for the last 10 minutes.

Remove from the oven and let the cobbler rest 10–15 minutes — this helps the filling thicken slightly so it’s not overly runny when serving.

Serve warm: scoop generous portions of blackberry cobbler into bowls or plates and top each with a scoop of vanilla ice cream. Garnish with mint leaves if desired.

Leftovers: cool to room temperature, cover, and refrigerate up to 3 days. Reheat in a 350°F (175°C) oven 10–12 minutes or until warm; refresh ice cream before serving.