Summer is approaching and that means cobbler everything! Blackberries are also on sale at my local grocery store so I bought three packs and whipped up a batch of the MOST AMAZING BLACKBERRY COBBLER! Even my husband who isn’t into sugary sweet treats and desserts as much as I am, devoured this delicious treat! If you like this, then you’ll fall in love with my summery Blueberry Cream Cheese Pie recipe that is actually perfect any time of the year!
It was really hard for me to stop eating, and I did pair it with vanilla bean ice cream when I ate it, which made it taste EVEN BETTER and maybe I shouldn’t have done that because it was a huge challenge for me to stop eating!
A lot of produce is at its peak this time of year, with blackberries being one of them. Plump and juicy blackberries, tucked under THE BEST TASTING topping crust, is absolutely amazing—especially when topped with vanilla ice cream (I prefer vanilla bean ice cream, but vanilla will work too)!
Leftovers
For leftovers, the dish will last up to about 5 days, but keeps best if chilled in the fridge. Heat it in the microwave or oven before serving. The cobbler is not freezer friendly, and I don’t recommend storing it in the freezer as the topping will turn soggy and won’t bake properly.
What is Cobbler?
According to Bon Appetit’s article, cobbler dates back to the 1850s. By the mid-19th century, it had manifested into the dessert we now today, which consists of oven-baked fruit with some form of dough. By 1859, cobbler was defined in John Russell Bartlett’s Dictionary of Americanisms as, “A sort of pie, baked in a pot lined with dough of great thickness, upon which the fruit is placed; according to the fruit, it is an apple or a peach cobbler.” Sounds a lot like pie, doesn’t it?
As time progressed, we started associating cobbler with either having a biscuit topping, like a shortcake in a large spread, or more of a cake batter, which is a cooking method used at numerous barbeque joints in the South. I don’t know about you, but I always associate cobbler with the South.
In 1881, Abby Fisher, an escaped slave who fled the South after the Civil War, published some of her recipes in What Mrs. Fisher Knows About Old Southern Cooking. In the cookbook, she lists a recipe for peach cobbler that uses a pastry dough both underneath and on top. In many parts of the South, pastry dough is still used in cobblers, sometimes in pie-like form, with the dough only used on top.
How to make the best blackberry cobbler
Use fresh blackberries to make the BEST TASTING cobbler! I love the warmer months like spring and summer because blackberries are often on sale, making this dish more affordable.
STEP 1: Grease an 8×8-inch square baking dish with butter. Preheat the oven to 350° F.
STEP 2: In a large saucepan, combine the blackberries, sugar, and cinnamon, constantly stirring until it starts to boil.
STEP 3: In a small bowl, whisk the cornstarch and water. Add the cornstarch mixture to the saucepan. Bring to a boil and cook for 6 or so minutes, or until the sauce has thickened.
STEP 4: Pour the saucepan mixture into the prepared baking dish.
STEP 5: To make the topping, in a medium bowl, add the flour, sugar, baking powder, and salt. Grate the stick of butter and combine with the flour mixture. Add the buttermilk and stir to combine. After stirring with a spoon, knead the dough with your hands until everything is well blended.
STEP 6: Using your fingers, tear small pieces of the topping dough and evenly layer it on top of the blackberry mixture in the baking dish. You will be adding and adding dough, about 1 teaspoon at a time, until you’ve used all the dough. You’ll notice that the dough will sink into the blackberry mixture which is normal.
STEP 7: Bake uncovered for 30-35 minutes, until the top is golden. Serve warm with vanilla ice cream or with whipped cream.
More dessert recipes you’ll want to make!
Easy 5-Minute Chocolate Pudding Pie
Finally, if you make this Blackberry Cobbler, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.
If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
Blackberry Cobbler
Ingredients
Cobbler
- 18 oz. fresh blackberries or three 6 oz. packages
- 1 c granulated sugar
- 1/2 tsp cinnamon
- 1 tbsp lemon juice
- 2 tbsp cornstarch
- 1/2 c water
Topping
- 1 1/2 c all-purpose flour
- 1 tbsp granulated sugar
- 1 tbsp brown sugar
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 c cold butter grated
- 1/3 c buttermilk
Instructions
- Grease an 8×8-inch square baking dish with butter. Preheat the oven to 350° F.
- In a large saucepan, combine the blackberries, sugar, cinnamon, and lemon juice, constantly stirring until it starts to boil.
- In a small bowl, add the cornstarch and water and mix with a spoon until well incorporated. Add the cornstarch mixture to the saucepan. Bring to a boil and cook for 6 or so minutes, or until the sauce has thickened.
- Pour the saucepan mixture into the prepared baking dish.
- To make the topping, in a medium bowl, add the flour, sugar, baking powder, and salt. Grate the stick of butter and combine with the flour mixture. Add the buttermilk and stir to combine. After stirring with a spoon, knead the dough with your hands until everything is well blended.
- Using your fingers, tear small pieces of the topping dough and evenly layer it on top of the blackberry mixture in the baking dish. You will be adding and adding dough, about 1 teaspoon at a time, until you’ve used all the dough. You’ll notice that the dough will sink into the blackberry mixture which is normal.
- Bake uncovered for 30-35 minutes, until the top is golden. Serve warm with vanilla ice cream or with whipped cream.
Notes
- The dish will last up to about five days, but keeps best if chilled in the fridge. Heat it in the microwave or oven before serving.
- The cobbler is not freezer friendly and I don’t recommend storing it in the freezer as the topping will turn soggy and won’t bake properly.
Nutrition (per serving)
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