Friday, September 2, 2011

Blackberry Cobbler

This classic cobbler is topped with a simple, rich biscuit dough that lets the berries really shine. The dough comes together in seconds in a food processor. Blackberries or raspberries may be used; a dash of cinnamon rounds out the berries' flavor. The biscuits are brushed with cream and given a light coating of sugar before baking, resulting in a crust with crunch. Vanilla ice cream is a sublime accompaniment/

Blackberries are in season and they are plump and scrumptious.  The only change I have made to the recipe is add 1/4 cup sugar to the dough.  It was a hit!

Serves 6 to 8


1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/4 cup sugar

1/2 teaspoon salt

4 ounces (1 stick) cold unsalted butter, cut into small pieces

3/4 cup cold heavy cream, plus more for brushing

1/4 teaspoon ground cinnamon

1/2 cup sugar, plus more if needed and for sprinkling

3 tablespoons cornstarch, plus more if needed

6 cups (3 pints) blackberries or raspberries

Vanilla ice cream, for serving (optional)


1.Preheat oven to 375 degrees. Pulse flour, baking powder, sugar and salt in a food processor until combined. Add butter, and process until mixture resembles coarse meal. Transfer mixture to a large bowl, and add heavy cream in a slow, steady stream, mixing with a wooden spoon until dough just comes together. Divide dough into 9 pieces, and loosely form each into a ball.

2.Whisk together cinnamon, sugar, and cornstarch in a bowl. Add berries; toss gently to coat. Transfer mixture to an 8-inch square baking dish. Top berries with dough balls, spacing evenly. Brush dough with heavy cream, and sprinkle with sugar. Bake until berries are bubbling in center and biscuits are golden brown, 45 to 50 minutes. Transfer dish to a wire rack, and let cool slightly, about 30 minutes. Serve with ice cream if desired.

Cook's Note

The amount of sugar and cornstarch needed will depend on the sweetness and ripeness of the fruit. Taste the berries. If they are sour, add an extra 1/4 cup sugar in step 2. If juicy, add an extra 1 teaspoon cornstarch. To catch any juices that may bubble over when baking, place the baking dish on a rimmed baking sheet or lay a piece of foil on the rack below the cobbler.


Peach Cobbler 

You can substitute 8 sliced and peeled peaches for the blackberries.  Omit the cinnamon and add a dash of bourbon if you like.

  • 6 large peaches, cut into thin wedges
  • 1/4 cup sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon cornstarch

Recipe adapted from Martha Stewart
bottom photo Lindaraxa


  1. I love blackberry cobbler -- but blackberry cobbler on the prairie is topped with pie crust!

  2. yummy!!!!!! That looks soooo good, I am printing it as we speak. Looks amazing!

  3. Martha, try it this way...just once. it was incredible

    Enchanted, you won't regret it!

  4. This looks delicious, I will definitely have to try this recipe. I have a "tried and true" and mine is not topped with pie crust but instead the batter rises and comes up over the top of the berries (it uses a good bit of baking powder). I do like the idea of topping it with biscuits.

    Carolyn/A Southerners Notebook



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