Description

There’s something magical about a warm, bubbling cobbler straight from the oven — especially when it’s bursting with juicy blackberries and crowned with a flaky biscuit topping. This one-pan wonder crisps the biscuit topping beautifully for those perfect golden edges and lets you enjoy a cozy, effortless dessert that’s bursting with fresh fruit goodness.

Ingredients

Scale

For the Blackberry Filling:
4 cups fresh or frozen blackberries (if frozen, thaw and drain excess liquid)
3/4 cup granulated sugar (adjust if berries are sweeter)
1 tablespoon lemon juice
2 teaspoons cornstarch
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon (optional)
Zest of one lemon
For the Biscuit Topping:
1 1/2 cups all-purpose flour (sub gluten-free flour blend for gluten-free version)
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cubed (or vegan butter/coconut oil for vegan version)
3/4 cup milk or buttermilk (use plant-based milk for vegan cobbler)
1 teaspoon vanilla extract
Optional: coarse sugar for sprinkling on top

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Instructions

In a large bowl, gently toss blackberries with sugar, lemon juice, cornstarch, vanilla, cinnamon, and lemon zest to prepare the filling.
In a separate bowl, whisk together flour, sugar, baking powder, and salt for the biscuit dough.
Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Stir in milk and vanilla just until combined—don’t overmix; the dough should be soft but not sticky.
Preheat oven to 375°F (190°C). If using cast iron, preheat skillet slightly on stove for even cooking.
Pour blackberry filling evenly into a 10-inch skillet or oven-safe dish.
Drop spoonfuls of biscuit dough over berries, spacing out; they will spread during baking.
Sprinkle biscuit topping with optional coarse sugar for extra crunch.
Bake for 35-40 minutes until topping is golden and filling is bubbly; check at 30 minutes to avoid over-browning, tent with foil if needed.
Serve warm, ideally with vanilla ice cream or whipped cream for a classic touch.

Notes

Use a hot skillet for crispy edges and even baking. Don’t overmix the biscuit dough to keep it tender and flaky. Thaw and drain frozen berries to avoid watery filling. Serve immediately for the best texture and flavor. Experiment with fruit swaps or toppings to make it your own!

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 24g
Sodium: 210mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 6g
Protein: 3g
Cholesterol: 25mg