This Fresh Blackberry Cobbler is the perfect simple summer dessert. Making fruit cobblers from scratch is super easy, plus the juicy fruit and tender topping are a mouthwatering combination.
Servings: 6 servings
Preheat oven to 350°F.
Combine the blackberries, lemon juice and sugar. Gently stir in the flour.
6 cups blackberries, 1 tablespoon lemon juice, 1/2 cup granulated sugar, 1/4 cup all purpose flour
Spread the blackberry mixture into the bottom of a medium baking dish or 6 individual baking dishes. Dot with the butter.
1 tablespoon unsalted butter
Drop Biscuit Dough
Combine flour, baking powder, sugar and salt. Cut in butter with a pastry blender or fork until medium, pea-size bit of butter remain.
2 cups all purpose flour, 1 tablespoon baking powder, 2 tablespoons granulated sugar, 1/2 teaspoon salt, 10 tablespoons unsalted butter
Whisk together the egg and milk and add to the flour mixture. Gently stir until just combined.
1 egg, 2/3 cups whole milk
Dollop spoonfuls of the dough onto the top of the blackberries. Sprinkle on extra sugar, if desired.
Cover loosely with foil and bake for 20 minutes. Remove the foil and bake an additional 20-25 minutes, or until the top is golden brown.
Serve as is, with whipped cream or ice cream.
Tips and Techniques
** Nutritional information is an estimate and may vary.
- Fresh blackberries work best. You can use frozen, if needed, but allow them to thaw first.
- Store leftovers tightly covered in the refrigerator. Consume within 4-5 days for best results.
Serving: 1serving | Calories: 526kcal | Carbohydrates: 73g | Protein: 9g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 223mg | Potassium: 541mg | Fiber: 9g | Sugar: 29g | Vitamin A: 1033IU | Vitamin C: 31mg | Calcium: 177mg | Iron: 3mg