Description
A delightful Blackberry Cobbler featuring juicy blackberries baked with a lightly sweetened, tender crumb topping. This easy-to-make dessert balances the natural tartness of berries with honey and citrus notes, topped with a buttermilk-infused biscuit-like crust that’s golden and crisp.
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
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
- Prepare the Oven and Dish: Preheat your oven to 375°F (190°C). Lightly spray a pie dish with cooking spray to prevent sticking.
- Make the Berry Filling: In a large bowl, whisk together cornstarch and a pinch of salt. Add the blackberries and gently toss the berries to coat them evenly. Stir in honey, fresh lemon juice, lemon zest, and vanilla extract. Transfer this mixture into the prepared pie dish, spreading it out evenly.
- Bake the Berries: Place the dish in the oven and bake until the blackberries are hot and bubbling around the edges, about 20 to 25 minutes. Meanwhile, prepare the topping.
- Prepare the Topping Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and a pinch of salt.
- Cut in the Butter: Once the berries are bubbling, remove the dish from the oven. Quickly cut the chilled butter into the flour mixture using a pastry cutter or two knives until the mixture resembles pebble-sized crumbs.
- Mix Wet Ingredients: In a small bowl, combine the buttermilk, vanilla extract, and neutral oil. Stir this mixture into the dry ingredients until just moistened—avoid over-mixing to keep the topping tender.
- Assemble the Cobbler: Increase the oven temperature to 400°F (204°C). Carefully spoon the prepared batter over the hot berries in the pie dish, covering them evenly but gently.
- Final Bake: Return the dish to the oven and bake until the topping is golden brown and cooked through, and the berries are bubbling, about 15 to 18 minutes.
- Cool Before Serving: Remove the cobbler from the oven and allow it to cool for 15 to 20 minutes. This resting time helps the filling set and makes serving easier.
Notes
- Switch up the Berries: Try making this cobbler with strawberries, raspberries, blueberries, or a delightful mix of two or three kinds of berries.
- Adjust the Sweetness: If your berries are naturally sweet, reduce the honey slightly; if they’re tart, feel free to add a bit more.
- Citrus Variations: Orange juice and zest can be used instead of lemon for a different citrus twist.
- No Buttermilk? Substitute by adding 1 teaspoon of vinegar or lemon juice to a ⅓ cup measuring cup, then fill the rest with 2% milk and let it sit for a few minutes.
- Gluten-Free Option: Replace cornstarch with arrowroot powder and swap all-purpose flour for a 1:1 gluten-free blend like Cup4Cup.
Nutrition
- Serving Size: 1/2 cup
- Calories: 153.5 kcal
- Sugar: 16.5 g
- Sodium: 100 mg
- Fat: 4 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 2.0 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 2.5 g
- Cholesterol: 5.5 mg
