Blackberry Cobbler is a sweet and soothing dish topped with buttery biscuit dough and packed with luscious berries. It’s ready in under an hour and tastes excellent, served slightly warm with vanilla ice cream.
24 ounces fresh blackberries
1 cup sugar (granulated)
1 lemon’s zest
1 lemon’s juice
a third of a cup of cornstarch
1 cup of water
1 teaspoon vanilla extract
1 1/2 cups flour (all-purpose)
2 tbsp. sugar (granulated)
1 1/2 teaspoon powdered sugar
kosher salt (1/2 teaspoon)
1/2 cup butter (cold) (finely cubed)
a third to half a cup of cold buttermilk
Preheat the oven to 350 degrees Fahrenheit.
Set aside a 9-inch square baking dish that has been greased.
Combine the blackberries, sugar, lemon juice, and lemon zest in a large pot. Cook, constantly stirring, until the mixture boils.
In a separate bowl, whisk together the cornstarch and water until smooth, then add the slurry into the fruit mixture. Bring to a boil, then reduce to low heat and simmer, constantly stirring, for 2 to 5 minutes, or until the sauce has thickened.
Pour the blackberry mixture into the baking dish that has been prepared.
To make the topping, whisk the flour, sugar, baking powder, and salt in a medium mixing basin. Using a pastry blender, cut the butter until the mixture resembles coarse crumbs.
Stir in the buttermilk until it is barely moistened. Drop spoonfuls on top of the heated berry mixture with a cookie scoop.
Bake for 30-35 minutes, or until the filling is bubbling and the topping is golden brown, uncovered.
Serve warm, with whipped cream or ice cream on top.