Dessert: United States – Blackberry Cobbler with Buttermilk Biscuit Topping

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 15 min

Cook 40 min

Additional 15 min

Total 1 hr 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

6 cups (900 g) fresh blackberries (or frozen; do not thaw)
2 / 3 cup (135 g) granulated sugar, plus 1 tbsp (12 g) for sprinkling
1 tbsp (15 ml) lemon juice
1 tsp (5 ml) lemon zest
3 tbsp (24 g) cornstarch (use 4 tbsp (60 ml) if berries are very juicy or frozen)
1 tsp (5 ml) vanilla extract
Pinch of salt
1 1 / 2 cups (190 g) all-purpose flour
3 tbsp (38 g) granulated sugar (for biscuit dough)
1 1 / 2 tsp (7.5 ml) baking powder
1 / 4 tsp (1.25 ml) baking soda
1 / 2 tsp (2.5 ml) fine salt
6 tbsp (85 g) cold unsalted butter, cut into small cubes
3 / 4 cup (180 ml) cold buttermilk, plus 1 tbsp (15 ml) for brushing
1 tbsp (12 g) coarse or turbinado sugar (optional, for topping)

Show original ingredient measurements

6 cups (900 g) fresh blackberries (or frozen; do not thaw)
2 / 3 cup (135 g) granulated sugar, plus 1 tbsp (12 g) for sprinkling
1 tbsp (15 ml) lemon juice
1 tsp lemon zest
3 tbsp (24 g) cornstarch (use 4 tbsp if berries are very juicy or frozen)
1 tsp vanilla extract
Pinch of salt
1 1 / 2 cups (190 g) all-purpose flour
3 tbsp (38 g) granulated sugar (for biscuit dough)
1 1 / 2 tsp baking powder
1 / 4 tsp baking soda
1 / 2 tsp fine salt
6 tbsp (85 g) cold unsalted butter, cut into small cubes
3 / 4 cup (180 ml) cold buttermilk, plus 1 tbsp (15 ml) for brushing
1 tbsp (12 g) coarse or turbinado sugar (optional, for topping)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Preheat oven to 400°F. Lightly butter a 9-inch (23 cm) square pan or similar 2-quart (1.92 L) baking dish.
Make the filling: In a large bowl, gently toss blackberries with 2/3 cup (160 ml) sugar, lemon juice, lemon zest, cornstarch, vanilla, and a pinch of salt until evenly coated. Spread the mixture into the prepared baking dish.
Make the biscuit topping: In a medium bowl, whisk flour, 3 tablespoons (45 ml) sugar, baking powder, baking soda, and 1/2 teaspoon (2.5 ml) salt. Cut in the cold butter with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-sized bits of butter.
Pour in the cold buttermilk and stir just until a shaggy dough forms (do not overmix).
Using a spoon or scoop, drop 8–10 mounds of dough evenly over the berries, leaving small gaps for steam to escape. Brush the tops lightly with 1 tablespoon (15 ml) buttermilk and sprinkle with coarse sugar, if using.
Bake 35–40 minutes, until the biscuits are golden brown and the fruit is bubbling thickly around the edges. If the tops brown too quickly, tent loosely with foil for the last 10 minutes.
Cool 15 minutes to set the juices. Serve warm, ideally with vanilla ice cream or lightly sweetened whipped cream.

Preheat oven to 400°F. Lightly butter a 9-inch square pan or similar 2-quart baking dish.
Make the filling: In a large bowl, gently toss blackberries with 2/3 cup sugar, lemon juice, lemon zest, cornstarch, vanilla, and a pinch of salt until evenly coated. Spread the mixture into the prepared baking dish.
Make the biscuit topping: In a medium bowl, whisk flour, 3 tablespoons sugar, baking powder, baking soda, and 1/2 teaspoon salt. Cut in the cold butter with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-sized bits of butter.
Pour in the cold buttermilk and stir just until a shaggy dough forms (do not overmix).
Using a spoon or scoop, drop 8–10 mounds of dough evenly over the berries, leaving small gaps for steam to escape. Brush the tops lightly with 1 tablespoon buttermilk and sprinkle with coarse sugar, if using.
Bake 35–40 minutes, until the biscuits are golden brown and the fruit is bubbling thickly around the edges. If the tops brown too quickly, tent loosely with foil for the last 10 minutes.
Cool 15 minutes to set the juices. Serve warm, ideally with vanilla ice cream or lightly sweetened whipped cream.