Description
A rustic American dessert with blackberries in a spiced filling, topped with a buttery biscuit dough. Flaky, caramelized edges and tender fruit make this no-fuss cobbler a summer staple.
Ingredients
4 cups blackberries, fresh or frozen (thawed), washed and stemmed
2 tbsp unsalted butter, melted (for baking dish)
3/4 cup granulated sugar (adjust to sweetness)
2 cups all-purpose flour (or bread flour for structure)
2/3 cup unsalted butter, cold, cut into cubes
1/4 cup heavy cream (or whole milk)
1 tsp vanilla extract
Instructions
Toss blackberries with 3/4 cup sugar in a bowl; let sit 15 minutes.
Preheat oven to 350°F (175°C).
Melt 2 tbsp butter in a 9×9″ oven-safe baking dish; spread to coat.
Roast berry mixture in the dish for 10 minutes to reduce moisture.
In a bowl, cut 2/3 cup cold butter into flour using a pastry blender until crumbly.
Stir in cream and vanilla until a shaggy dough forms. Chill 15 minutes.
Drop dough by large tablespoons over the hot fruit mixture.
Brush tops with melted butter and sprinkle with 2 tbsp sugar.
Bake 35-45 minutes until golden and a toothpick inserted in the center comes out clean.
Notes
For a crispier crust, chill dough for 30 minutes
Substitute buttermilk for cream for extra tenderness
If using frozen berries, thaw and pat dry to avoid sogginess
Serve with vanilla ice cream or whipped cream
- Prep Time: 30
- Cook Time: 45
- Method: Baking
- Cuisine: American