Recipe: Blackberry Cobbler

by | Jul 26, 2021 | Recipes

Here in the PNW, blackberries tend to grow in abundance – like prickly, aggressively territorial but delicious weeds. It’s almost August, and our blackberries are still a little tart but they’ll be fully ripe in no time. For the purpose of this recipe, we used fresh blackberries but you could easily substitute the fresh ones for frozen berries in order to make this any time of the year.

Ingredients

berry mixture

  • 1.5 cups of white sugar
  • 6 cups of blackberries
  • 3 tablespoons of cornstarch
  • 6 tablespoons of water
  • optional: 1.5 tablespoons of lemon juice (this is best used when your blackberries are fully ripe; if they are still a bit tart, leave it be)

biscuit mixture

  • 1/2 cup of white sugar
  • 1 cup of all-purpose flour
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of salt
  • 6 tablespoons of cold butter
  • 1/4 cup of boiling water
  • optional: coarse or plain white sugar for a light dusting on top of your cobbler

Instructions

  1. Preheat your oven to 400F and set aside your glass 9×13. No greasing necessary.
  2. In a large pot, add the 1.5 cups of white sugar and blackberries; dissolve the 3 tablespoons of cornstarch into 6 tablespoons of cold water and add this mixture into the pot with your blackberries and sugar along with your lemon juice if desired. Over medium heat, bring to a boil while stirring frequently. Boil until all of the sugar has dissolved and the mixture has thickened, about 5 minutes or so. Pour your berry mixture into the base of your 9×13 pan. Note: blackberries stain! Pick your pot accordingly. 
  3. In a medium-sized mixing bowl, mix the flour, 1/2 cup sugar, baking powder and salt together until well combined.
  4. Cut the cold butter into the dry mixture using a pastry blender or knife/fork until the mixture is small and flaky.
  5. Add the boiling water to your dough mixture and stir only until combined, exercising caution to not overmix the batter.
  6. Scoop dollops of dough over the berry mixture in your 9×13; top with the optional coarse or plain white sugar if desired.
  7. Place your 9×13 in the oven and bake for 20-25 minutes or until the dough has begun to lightly brown.
  8. Let the cobbler cool slightly and serve as-is or a la mode. Bon appétit!