The mix of pumpkin and pecans is delicious. These biscuits have the advantage of being readily converted from sweet to savory by lowering the amount of brown sugar or leaving it out altogether. Excellent for Thanksgiving.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 9 |
| Yield: | 1 (9-inch square) cobbler |
Ingredients
- 2 pounds frozen blackberries, thawed
- 1 ¼ cups white sugar
- 1 ½ tablespoons all-purpose flour
- 1 ½ tablespoons butter
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 2 tablespoons white sugar
- ¼ cup softened butter
- ⅔ cup milk
- 1 large egg, beaten
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Toss blackberries with 1 ¼ cups sugar and 1 ½ tablespoons flour in a mixing bowl. Spread into a 9×9-inch baking dish, and dot with 1 ½ tablespoons of butter.
- Whisk 1 1/2 cups flour, baking powder, salt, and 2 tablespoons sugar together in a separate bowl. Cut in softened butter until mixture resembles bread crumbs. Stir in milk and egg until combined. Drop batter over the berries by the spoonful.
- Bake in the preheated oven until the fruit is tender and the topping is golden brown, 20 to 30 minutes.
Nutrition Facts
| Calories | 322 kcal |
| Carbohydrate | 58 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 6 g |
| Protein | 5 g |
| Saturated Fat | 5 g |
| Sodium | 213 mg |
| Sugars | 36 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
This was such an easy recipe and it came out perfectly. It was delicious!!!
I love this recipe. Simple and quick. I’ve made it three years in a row now during blackberry season and it’s gets requested by the family every year. I like my blackberries to sit in a couple table spoons if sugar for 30-60 minutes before I start making the cobbler, other than that I don’t change anything.
I always follow the recipe as written when I make something the first time. This was delicious and the right balance of berries and topping. If I do anything different when I next make this, it’ll be a light sprinkle of sugar or cinnamon-sugar before baking.
This needed cornstarch to thicken. The biscuit dough was okay. Quick and easy. But I’ll go back to my grandmas recipe.
Like some other reviewers, I used one half the amount of sugar called for with the berries. I increased the flour in the berry mix but next time i’ll use the amount of flour in the recipe. I felt like the sauce with the berries got a little thick. I made this with wild black raspberries or “black caps”. It was delicious! My fam raved about the tender biscuit style topping. This is my new go-to recipe for cobbler with berries and I’ve been baking cobblers for 30 years!
We loved this recipe! Used less sugar just a cup. This recipe is a keeper!
Made this wih fresh raspberries ( not blackberries and not frozen) and it was delicious! i did mix my berries together with sugar quite well before putting into dish and adding the biscuit topping. Going into my saved folder for sure!!
Turned out great. I used a bag of frozen mixed berries instead. I think it would be just fine with less sugar mixed with the berries which I will try next time. It was perfect served with a scoop of vanilla bean ice cream.
This recipe was awesome and easy! My family gobbled it all down! I did sprinkle cinnamon sugar over top of dough before I put in oven for added flavor . It was so yummy!! It ‘s a keeper for me.
I have been looking for a “biscuit” type cobbler and this is a winner. I did make a few changes that I think helped the overall taste. I used fresh blackberries (they are everywhere right now!) and used only a 1/2 cup of sugar and upped the flour to 3 tbsp or as much as it needs to look “thick”. Everything else was the same. It turned out not too sweet, with the perfect amount of biscuit. Yum! MAKE THIS if you like a more savory topping for your cobbler!
Best flavor of any blackberry cobbler I have ever make, and I have made many. Will be my go to recipe. I took some of the liquid while the recipe was still hot, before it cooled and set, and drizzled it on top. Pretty and tasty!
It was great! I don’t like seeds in my cobbler, so I used only blackberry juice. I will need to reduce amount of juice next time. Topped it with ice cream and it was perfect!
This was excellent! My family, 2 boys 7 and 10 and my husband all enjoyed this very much. It is a definite repeat.
EXCELLENT!! My family loves blackberry cobbler and when I made this they all flipped. I altered it slightly – we used fresh blackberries and then reduced the sugar by 1/2 that you put on the blackberries and added 1 tsp. cinnamon. Yum!!
This cobbler was exquisite. It has the perfect biscuit top layer, and the overall taste was just spot-on. I’ve tried other cobbler recipes on here trying to find the “ultimate” cobbler recipe, and this is definitely #1 to me.
Sorry but this did not turn out good. I followed the recipe without any changes including using a 9×9 pan. It baked for at least 30 minutes and the “biscuits” were still doughy underneath. The berries were absolute soup with no thickening at all. I won’t be making this recipe again.
Very delicious! I’m not sure if the berries should have set up more or not, but it didn’t matter. We had it warm with ice cream and it was heavenly.
I love this recipe, it is simple and very tasty. I will make it one of my favorites.
This was VERY easy, quick, and, (best of all) very tasty. It’s a “keeper” in my recipe box !