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Blackberry Cobbler

BakedClassicDessertsFestiveFruitOvenParty FoodPotluckPrep-AheadSummerSweetVegetarian
Time :1 hour 15 minutes
Yield :10 servings
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The Scoop

Blackberries went and got themselves a biscuit topping, and honestly, that was the right decision.
Jammy berries bake into a bubbling, juicy filling beneath a buttery biscuit crust scented with cinnamon and nutmeg.
It’s rustic, cozy, and exactly the kind of dessert that exists mainly to justify eating ice cream for dinner.
Hack it:
Mix up the berries: Add raspberries, blueberries, or sliced strawberries to the blackberries.
Make it citrusy: Swap lemon zest for orange zest or add a little fresh lemon juice to the filling.
Spice it differently: Try cardamom, ginger, or allspice alongside the cinnamon and nutmeg.
Make it extra decadent: Add white chocolate chips to the biscuit topping.
Leftovers:
Breakfast cobbler bowl: Warm it up and spoon over Greek yogurt with granola.
Ice cream sundae: Reheat the fruit and biscuit, then pile on vanilla ice cream and toasted nuts.
Berry French toast: Use pieces of the biscuit topping as the base for an over-the-top French toast.
Cobbler milkshake: Blend leftover blackberry filling with vanilla ice cream and milk.

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 6 tablespoons unsalted butter, cold and cubed
  • 3/4 cup heavy cream
  • 6 cups fresh blackberries
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon zest
  • heavy cream, for brushing
  • cinnamon sugar, for dusting

Directions

  • Preheat the oven to 350 degrees F.
  • Butter a 9-inch deep-dish pie plate.
  • In a medium bowl, whisk together the flour, baking powder, 3 tablespoons of the sugar, the salt, the cinnamon, and the nutmeg.
  • Using a pastry blender or your hands, add the butter to the flour mixture until the butter is pea-sized and the flour resembles a coarse meal. Make sure the butter stays cold.
  • Pour 3/4 cup of heavy cream over the flour mixture and stir until it forms a soft dough and is fully combined. The dough will be soft and sticky; be careful not to overwork it.
  • Turn the dough out onto a sheet of plastic wrap or wax paper, and cover with another sheet.
  • Use a rolling pin to gently roll the dough into a 9-inch round.
  • Place the dough on a baking sheet, covered with plastic wrap, and place it in the refrigerator while preparing the filling.
  • In a large bowl, gently stir together the blackberries, 1/2 cup of the sugar, the cornstarch, and the lemon zest until mixed completely.
  • Pour the filling into the prepared pie plate.
  • Remove the chilled dough from the refrigerator and cut a 2-inch wide hole in the center with a cookie cutter to create a steam vent.
  • Place the dough on top of the blackberry filling.
  • Brush the crust lightly with the heavy cream and sprinkle with the cinnamon sugar.
  • Bake until the top is golden and the fruit is bubbling, about 55-60 minutes.
  • Transfer the cobbler to a wire rack and cool for 30 minutes before serving.
  • Serve the blackberry cobbler warm with a scoop of your favorite ice cream!
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