Blackberry Cobbler

This blackberry cobbler is everything you love about the classic throw-it-together dessert. Sweet, tart, and a gorgeous, golden brown, cakey biscuit crust.

Course Dessert

Cuisine American

Keyword blackberry recipes, Cobbler Recipes

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 559kcal

Author Kathleen

Ingredients

Fruit Filling:

8 cups fresh or frozen blackberries
1 cup granulated sugar
1/4 cup instant tapioca
1 teaspoon lemon juice

Cake Topping:

2 cups all-purpose flour
1/2 cup white sugar
1/2 cup brown sugar firmly packed
2 teaspoons baking powder
1 teaspoon salt
12 tablespoons cold unsalted butter cut into small pieces
1/2 cup boiling water

Sugar Topping:

3 tablespoons white sugar

US Customary - Metric

Instructions

Make Fruit Filling:

Preheat the oven to 400 °F (204 °C).
In a large bowl gently toss the berries (8 cups), sugar (1 cup), instant tapioca (1/4 cup), and lemon juice (1 teaspoon).
Spoon into a 2-qt baking dish. Set aside.
Place in preheated oven and bake for 10 minutes

Make Topping:

While the fruit mixture is in the oven, In a medium mixing bowl, add all the cake topping ingredients, except the boiling water, to a medium bowl.
Use a pastry blender, or 2 butter knives, and cut the butter into the dry ingredients until the mixture looks like a coarse meal.
Pour in the boiling water and stir just until the mixture comes together and is just mixed through.
After the fruit mixture has baked for 10 minutes, pull the baking dish from the oven and drop large spoonfuls of the dough topping over the fruit filling.
Evenly sprinkle the top of the dough with the 3 tablespoons of sugar.
Place the baking dish on a large (half sheet) rimmed baking sheet, in case the cobbler bubbles over and drips, then continue to bake for 30 minutes or until the topping is golden and baked through and the blackberries are tender.

Notes

Tapioca – I know you’ve seen cornstarch and flour as thickening agents — but I love using tapioca! Not only does it come in a bunch of versatile forms, but it’s also a great option for allergy-friendly desserts.
Citrus – I use lemon juice with my blackberries because I love the tang it gives.
Toss Gently – When you toss the blackberries in the first step, don’t be hasty! You want your blackberries to stay as unbruised and plump as possible, which means taking care when you toss. I use a large rubber spatula and spoon.
Overflow – Afraid of bubbling filling? Put a rimmed baking sheet under your baking pan in the oven to catch any drips!
Cinnamon - Many people make this fruit cobbler with a little warm spice. If you want to do the same, I suggest you add 1 teaspoon of ground cinnamon to the berry mixture.

Nutrition