Blackberry Cobbler Recipe
Warm Blackberry Cobbler Recipe with juicy berries and a golden buttery topping, brightened with cinnamon and fresh lemon.
Servings: 8
Calories: 192kcal
Equipment
- Measuring Cups and Spoons
- Mixing Bowl
- 8x8 Glass Baking Dish
- Pastry Cutter
Ingredients
- 4 cup blackberries about 1.5 pounds fresh, washed, and lightly dried
- 1 ½ tablespoon cornstarch
- 1 ½ tablespoon lemon juice freshly squeezed
- ⅛ teaspoon ground cinnamon optional
- 125 grams all-purpose flour about 1 cup
- 75 grams granulated sugar about ⅓ cup, plus ½ tbsp, for sprinkling
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ½ stick butter unsalted, cold
- 2 tablespoon whole milk
- 1 large egg
Instructions
- Preheat oven to 375F and lightly spray an 8x8 glass baking dish with non-stick spray.
- Make your cobbler filling by adding blackberries, cornstarch, lemon juice (and lemon zest if desired), ground cinnamon to the bottom of the baking dish and stir to combine. Set aside.
- In a mixing bowl, whisk a cup of flour, ¾ cup sugar, baking powder, baking soda and salt.
- Add in cold butter and mix with two forks or a pastry cutter. Set aside temporarily.
- In a small bowl, whisk together whole milk and egg, then pour it into flour mixture (note: it will be a little sticky).
- Make about 5-6 “stones” and place them on top of the blackberry mixture in the baking dish.
- If desired, sprinkle ½ tablespoon of extra sugar on top of the batter.
- Bake for about 25-28 minutes or until it starts to turn golden brown.
- Cool slightly to allow it to thicken, then serve warm.
Notes
- Don’t Overwork the Dough: Keeping the topping slightly rustic ensures a light, tender texture.
- Taste the Berries First: Even during blackberry season, try one of two of the batch of berries, if they are very tart, consider adding an extra tablespoon of sugar.
- Let It Rest: Allow the cobbler to cool slightly before serving to help the filling thicken up.
- Bake Until Golden: Keep an eye on the topping—golden brown means it’s perfectly baked.
- Fresh Berries: Fresh will give the best texture, if using frozen, thaw in a strainer and drain excess liquid to avoid a soggy filling.
- Refrigerator: Once cooled, place leftovers in an airtight container and keep in the fridge for 3-4 days.
- Freezer: Once baked and fully cooled, you can freeze it right in the baking dish. Cover tightly with plastic wrap and then a layer of aluminum foil to prevent freezer burn. It will keep well for up to 3 months.
- Reheating: Thaw fully then warm in the oven, uncovered, until warmed through. Alternatively, warm up an individual serving in the microwave slowly.
Nutrition
Calories: 192kcal | Carbohydrates: 30g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 225mg | Potassium: 153mg | Fiber: 4g | Sugar: 13g | Vitamin A: 371IU | Vitamin C: 16mg | Calcium: 48mg | Iron: 1mg
