Description
A delicious and easy-to-make Blackberry Cobbler featuring a sweet, bubbling berry filling topped with a tender, golden biscuit-like crust. Perfect for showcasing fresh or frozen berries with a hint of lemon and vanilla, this classic cobbler is baked to perfection for a comforting dessert.
Ingredients
Scale
Berry Filling
- Cooking spray
- 1 ½ tablespoons cornstarch
- Pinch salt
- 5 cups fresh blackberries (or frozen, thawed and drained, about 25 ounces total)
- ¼ cup honey
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon vanilla extract
Cobbler Topping
- ½ cup all purpose flour (preferably unbleached)
- 2 tablespoons sugar (or monk fruit sweetener)
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- Pinch salt
- 2 tablespoons chilled sweet whipped butter (cut into small pieces, such as Land O Lakes)
- ⅓ cup low-fat buttermilk
- ½ teaspoon vanilla extract
- 1 tablespoon neutral oil (such as avocado oil)
Instructions
- Preheat and Prepare Dish: Preheat the oven to 375°F (190°C) and spray a pie dish with cooking spray to prevent sticking.
- Mix the Berry Filling: In a large bowl, whisk together the cornstarch and a pinch of salt. Add the blackberries and gently toss to coat them evenly. Stir in the honey, lemon juice, lemon zest, and vanilla extract. Transfer this mixture to the prepared pie dish.
- Bake the Berry Filling: Place the dish in the oven and bake for 20 to 25 minutes until the berries are hot and bubbling around the edges.
- Prepare the Cobbler Topping Dry Ingredients: While the berries bake, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt in a medium bowl.
- Cut in the Butter: Once the berries are bubbling, remove the dish from the oven. Using a pastry cutter or two knives, cut the very cold butter into the dry flour mixture until it resembles pebble-sized pieces.
- Combine Wet Ingredients: In a small bowl, mix together the buttermilk, vanilla extract, and neutral oil until well combined. Pour this into the dry ingredients, mixing just until moistened, being careful not to over-mix.
- Top the Berries: Increase the oven temperature to 400°F (205°C). Spoon the batter evenly over the hot berries in the pie dish.
- Bake the Cobbler: Return the dish to the oven and bake for 15 to 18 minutes until the topping is golden brown and cooked through, and the berries are bubbling.
- Cool and Serve: Remove from the oven and allow the cobbler to cool for 15 to 20 minutes before serving to let the filling set.
Notes
- Switch up the Berries: Try the recipe with strawberries, raspberries, blueberries, or a mix of berries for different flavor combinations.
- Adjust the Sweetness: Use less honey if your berries are very sweet or add a bit more honey for tart berries to balance the flavor.
- Citrus Variations: Substitute lemon juice and zest with orange juice and zest for a different citrus twist.
- No Buttermilk Substitute: Mix 1 teaspoon of vinegar or lemon juice with enough 2% milk to make ⅓ cup as a buttermilk replacement.
- Gluten-Free Version: Replace cornstarch with arrowroot powder and all-purpose flour with a 1:1 gluten-free flour blend like Cup4Cup.
Nutrition
- Serving Size: ½ cup
- Calories: 153.5 kcal
- Sugar: 16.5 g
- Sodium: 100 mg
- Fat: 4 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 2.5 g
- Cholesterol: 5.5 mg
