My grandpa always wanted this for his birthday because it was his favorite treat.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 10 |
| Yield: | 1 9×13-inch baking dish |
Ingredients
- 6 cups fresh blackberries
- 2 teaspoons lemon juice
- 1 cup white sugar
- 2 teaspoons cornstarch
- ¼ cup cold butter, cubed
- 4 cups all-purpose flour
- ¼ cup white sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon salt
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- 1 cup chilled butter, diced
- 1 ⅓ cups buttermilk, plus additional for brushing
- ¼ cup white sugar
Instructions
- Preheat an oven to 375 degrees F (190 degrees C). Butter a 9×13-inch baking dish.
- Place the blackberries in a mixing bowl, and sprinkle with lemon juice. Toss with 1 cup sugar and cornstarch until evenly coated. Place into the prepared baking dish, and arrange the cubes of butter on top. In a large bowl, whisk the flour, 1/4 cup sugar, cinnamon, salt, baking powder, and baking soda together. Cut in 1 cup of chilled, diced butter using a pastry cutter until the butter is in pieces no larger than a pea. Stir in the buttermilk until a batter has formed. Spoon the batter evenly over the blackberries. Brush the top of the batter with additional buttermilk to moisten, then sprinkle with the remaining 1/4 cup of sugar.
- Bake in the preheated oven until the the fruit is tender, and the biscuit top is golden, about 25 minutes.
Nutrition Facts
| Calories | 555 kcal |
| Carbohydrate | 79 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 6 g |
| Protein | 8 g |
| Saturated Fat | 15 g |
| Sodium | 1250 mg |
| Sugars | 36 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
Made it according to the recipe followed the instructions to the tee, everyone loved it. Whike. the BlackBerries were thawing I caught the juice in a bowl, when I serve the cobbler I put A scoop of vanilla ice cream on top and then drizzled it with the juice from the berries, I had added a little sugar to it to make it a tad sweeter.
Very nice light biscuit cobbler, however, this was TOO much dough. Half of the recipe would be ample. I made the cobbler using peaches; also very good.
I did not care for this cobbler recipe. I could not stir the 4C flour etc. Not happy as I just lost 1/2# of butter along with all the other ingredients. Don’t know if it was my mistake or the recipe it self.
The filling was wonderful! I found the dough/crust to be very thick and almost biscuit like. Next time I will use the filling recipe and find a thin, flaky crust recipe to use.
Perfect!! Just the perfect mixture of sweet and tart. Works great in ramikins too.