Old-Fashioned Blackberry Cobbler Recipe Recipe

Name: Old-Fashioned Blackberry Cobbler Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 ounces sugar (about 1 cup; 200g); 1 1/4 ounces (about 1/3 cup; 35g) tapioca starch (see note); 1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight; 1/4 teaspoon ground cinnamon; 1/8 teaspoon baking soda; 32 ounces fresh blackberries (about 5 1/2 cups; 910g); 8 ounces (about 1 1/3 cups; 225g) fresh raspberries (see note); 4 1/2 ounces all-purpose flour (about 1 cup, spooned; 125g); 1/2 ounce sugar (about 1 tablespoon; 15g); 1 1/2 teaspoons baking powder; 3/4 teaspoons (3g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight; 4 ounces cold unsalted butter, cut into 1/2-inch cubes (about 8 tablespoons; 110g); 4 ounces cultured lowfat buttermilk or kefir, cold (about 1/2 cup; 110g); or; whipped cream (optional)

Servings: persons

7 ounces sugar (about 1 cup; 200g)
1 1/4 ounces (about 1/3 cup; 35g) tapioca starch (see note)
1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
1/4 teaspoon ground cinnamon
1/8 teaspoon baking soda
32 ounces fresh blackberries (about 5 1/2 cups; 910g)
8 ounces (about 1 1/3 cups; 225g) fresh raspberries (see note)
4 1/2 ounces all-purpose flour (about 1 cup, spooned; 125g)
1/2 ounce sugar (about 1 tablespoon; 15g)
1 1/2 teaspoons baking powder
3/4 teaspoons (3g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
4 ounces cold unsalted butter, cut into 1/2-inch cubes (about 8 tablespoons; 110g)
4 ounces cultured lowfat buttermilk or kefir, cold (about 1/2 cup; 110g)
or
whipped cream (optional)

1
Adjust oven rack to lower middle position and preheat to 400u00b0F (205u00b0C). In a large bowl, whisk together sugar, tapioca starch, salt, cinnamon, and baking soda until well combined. Add berries and toss to coat. Scrape into a 7- by 11-inch glass, ceramic, or stoneware baking dish (do not use metal) and set aside while you prepare the topping.
2
In a medium bowl, whisk together flour, sugar, baking powder, and salt. Add butter and toss to break up the pieces, then smash each one flat between your fingertips. Continue smashing and rubbing until butter is broken up into small pieces like cereal flakes. Stir in buttermilk with a flexible spatula, then drop the thick dough in 1-tablespoon portions over the prepared dish of fruit. If you like, sprinkle with additional sugar for crispier tops.
3
Place on a foil-lined half-sheet pan and bake until the biscuits are golden brown and the fruit is bubbling hot in very center, about 1 hour. Cool at least an hour before serving, to allow the filling to thicken (while piping hot, it will be runny and thin). Covered in foil, leftovers will keep 2 or 3 days at room temperature.

731

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 7 ounces sugar (about 1 cup; 200g), 1 1/4 ounces (about 1/3 cup; 35g) tapioca starch (see note), 1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight, 1/4 teaspoon ground cinnamon, and more.

Yes, Old-Fashioned Blackberry Cobbler Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Old-Fashioned Blackberry Cobbler Recipe

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