Southern Blackberry Cobbler is the best of southern summer desserts. You'll love its warm, buttery dough and tart-sweet blackberries with a scoop of vanilla ice cream.
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 6servings
Ingredients
For the Cobbler Dough
1cupall-purpose flour
½cupraw cane sugaror white granulated sugar
½teaspoonsalt
1teaspoonbaking powder
5tablespoonsbutterroom temperature, cut into pieces
¼cupboiling water
For the Blackberry Filling
¼cupcool water
2tablespoonscornstarch
4cupsblackberriesfresh or frozen
½cupraw cane sugaror white granulated sugar
1teaspoonvanilla extract
½teaspoonground cinnamon
Instructions
Preheat the oven to 400 F. Line a baking sheet with foil. Set aside.
Add the flour, 1/2 cup sugar, salt, and baking powder in a large mixing bowl. Whisk together.
Add the butter to the flour mixture and stir lightly to mix.
Stir the boiling water into the flour-butter mixture to melt the butter and create a thick dough. Set aside.
In a separate mixing bowl, combine the cold water and cornstarch mixing to dissolve. Add the blackberries, the remaining 1/2 cup sugar, vanilla, and cinnamon. Stir well to combine.
Transfer the blackberry filling mixture to a 10-inch cast iron skillet (or 8x8 baking dish). Cook over medium-high heat, stirring frequently, until the fruit filling is bubbly and the berries begin to soften (about 6-8 minutes). Remove the pan from the heat.
Drop the batter by large spoonfuls onto the hot blackberry filling.
Place the skillet (or baking pan) on the prepared baking sheet. Bake on the middle oven rack for 25 minutes or until the dough is golden brown.
Remove from the oven and let the cobbler cool for 15-20 minutes before serving.
Notes
Swap out the cane sugar with an equal amount of white granulated sugar.
If using frozen berries, you may need to double the cornstarch (frozen berries give off much more liquid when cooked).
Try adding about a teaspoon of grated lemon zest to the berry filling for an added fresh flavor.
Cover and store leftovers in the refrigerator for 3-4 days.
To freeze, allow the cobbler to cool completely, then wrap tightly in a layer of plastic wrap followed by a layer of heavy-duty foil. Freeze for up to 4 months.