Blackberry Cobbler

How to Make Blackberry Cobbler

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1. Heat the oven to 190°C / 375°F.

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2. Toss the blackberries with the first measure of caster sugar, the cornflour, lemon juice and zest in a 23 cm baking dish.

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3. Whisk the flour, second measure of sugar, baking powder and salt in a bowl, then rub in the cold butter until it looks like coarse crumbs.

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4. Stir in the buttermilk with a fork until just combined into a soft, lumpy dough.

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5. Drop spoonfuls of the dough over the fruit, leaving gaps between them so the juices can bubble through, and sprinkle with the coarse sugar.

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6. Bake for 40 to 45 minutes, until the topping is deep golden and the fruit is bubbling.

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7. Cool for 20 minutes and serve warm with vanilla ice cream or cream.

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Tips for Making Blackberry Cobbler

• Leave gaps in the topping. Steam and fruit juice need somewhere to escape, and a solid crust turns doughy underneath.
• Use cold butter and mix the dough as little as you can. Like a scone, it is at its best when it is rough and shaggy.
• Stand the dish on a baking tray. Blackberry juice is sticky and bubbles over the edge, and the tray saves the oven floor.

Common Substitutions & Variations

• Out of buttermilk? Stir a tablespoon of lemon juice or vinegar into the same amount of ordinary milk and let it sit five minutes before using.

What to Serve with Blackberry Cobbler

• Vanilla ice cream
• Whipped cream
• A cup of coffee

Storing & Reheating Blackberry Cobbler

Keeps covered in the fridge for up to 3 days. Reheat in a 160°C oven for 15 minutes to crisp the topping. It does not freeze well.

Blackberry Cobbler FAQ: Common Questions

Blackberry Cobbler Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.