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Easy Buttery Blackberry Cobbler Recipe with Flaky Biscuit Topping to Impress

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A simple and delicious blackberry cobbler featuring a juicy, sweet-tart filling topped with flaky, buttery biscuits. Perfect for any occasion and easy to make with pantry staples.

Ingredients

Scale
  • 4 cups (600 grams) fresh or frozen blackberries
  • 3/4 cup (150 grams) granulated sugar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 2 cups (250 grams) all-purpose flour
  • 1 tablespoon baking powder
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup (115 grams) unsalted butter, cold and cubed
  • 3/4 cup (180 ml) heavy cream

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×9 inch (23×23 cm) baking dish with butter or non-stick spray.
  2. In a large bowl, combine blackberries, sugar, lemon juice, flour, and vanilla extract. Gently toss until berries are evenly coated. Set aside to macerate for about 10 minutes.
  3. In another large bowl, whisk together flour, baking powder, sugar, and salt.
  4. Add cold, cubed butter to the flour mixture and cut it in using a pastry cutter or two forks until the mixture resembles coarse crumbs with pea-sized butter pieces.
  5. Pour in heavy cream and gently stir with a rubber spatula until the dough just comes together. Do not overmix; dough should be slightly sticky and shaggy.
  6. Pour the blackberry filling into the prepared baking dish, spreading evenly.
  7. Drop spoonfuls of biscuit dough over the blackberry filling, covering as much surface as possible but leaving gaps for the filling to bubble through.
  8. Bake for 35-40 minutes until the biscuit topping is golden brown and the filling is bubbling around the edges.
  9. Let the cobbler cool on a cooling rack for at least 15 minutes before serving.
  10. Serve warm, optionally with vanilla ice cream or whipped cream.

Notes

If biscuit topping browns too quickly, tent loosely with foil halfway through baking. For extra thick filling, add an additional tablespoon of flour. Keep butter cold to maintain flakiness. Frozen blackberries should be thawed and drained to avoid watery filling. For dairy-free, substitute heavy cream with full-fat coconut milk and butter with plant-based alternatives.

Nutrition

Keywords: blackberry cobbler, biscuit topping, easy dessert, flaky biscuits, summer dessert, berry cobbler, homemade cobbler

Find it online: https://elvafood.com/easy-buttery-blackberry-cobbler-recipe-with-flaky-biscuit-topping-to-impress/