I can’t believe summer is slipping away. This summer we got a lot of fresh blackberries from our garden, courtesy of a wild Himalayan blackberry plant that really took off when I watered the vegetables around it. Picking the berries was tricky because there were lots of thorns, but it was well worth it! I was able to harvest maybe $100 worth of berries from a plant that it considered a weed by many in our area. We ate most of the berries by themselves, but I had so many that I ended up making lots of blackberry cobbler.
Cobbler is a dessert made of a fruit filling poured into a baking dish, then covered with a batter, biscuit, or dumpling before it is baked. There are different ways you can make berry cobbler, but I really love this approach that uses biscuits.
I am not much of a baker but it’s not very hard to make these from scratch. The flaky crust complements the juicy and sweet berry mixture really well!
If you can’t get fresh blackberries, frozen berries will work. Serve this delicious blackberry cobbler with vanilla ice cream or fresh whipped cream to make it extra rich.
Be sure to try this delicious homemade blackberry cobbler recipe. If you like it please share it with your friends and family!
- 7 cups fresh blackberries
- 1 cup granulated sugar
- 2 tbsp. cornstarch
- 1 tbsp. fresh lemon juice
- 1/4 tsp. ground cardamom
- 1/2 tsp. ground cinnamon
- 2 cups self-rising flour
- 1/4 cup granulated sugar
- 1/2 tsp. salt
- 1/2 cup cold unsalted butter, grated
- 1 1/2 cup heavy cream or little more
- 1 tsp. pure vanilla extract
- 1/2 tsp. baking soda
Preheat oven to 400 degrees Fahrenheit.
Spray a 12×12- inch baking pan with non-stick cooking spray, then set aside.
Mix cornstarch and sugar in a large saucepan. Stir in the blackberries, lemon juice, cardamom, and cinnamon. Cook the mixture until thickens and boils while stirring gently.
Pour the mixture into greased baking dish, then set aside while you make the biscuit topping.
Place flour, sugar, baking soda, salt into a medium sized bowl. Add butter and toss to break up the pieces using your fingers. Continue rubbing until butter is broken up and looks like cereal flakes.
Stir in heavy cream and vanilla with a rubber spatula to form a dough (you can alternatively use your hands to shape the dough) . Then divide the dough into 12 portions and make it into round disk and drop over the prepared fruit. At this point you can sprinkle some turbinado or granulated sugar for crispier top biscuits.
Bake 25-30 minutes or until biscuit topping is light golden brown. If desired, serve warm with vanilla ice-cream or fresh whipped cream!
Did you make this dish? I’d love to know how it turns out! Feel free to like, share, and comment or use the hashtag #globaldinein on Instagram. If you would like to be notified of upcoming posts, please consider subscribing to my blog!