Oh, how I love putting fresh blackberries to good use.
I’ll bet you do too. Of course, you can never go wrong with a cobbler recipe.
When it’s blackberry season, you just gotta make it.
Today, it’s all about blackberries and throughout this post, you’ll find the full recipe for this delicious cobbler, tips for freezing blackberries as well as a brand new Food in Motion video.
Jump to Recipe
I think fruit cobbler is such a great summertime dessert.
Filled with fresh berries of the season, I enjoy making it because it’s not only super simple, but it’s also such a homey, comfort food. Blackberry cobbler has such a rustic, country vibe too, which is especially appealing to me.
I’ve made this cobbler many times before with fresh, store-bought blackberries as well as with wild blackberries plucked from the plentiful blackberry bushes throughout my neighborhood.
I’ve found blackberries to be incredibly stable when boiled for this recipe.
You know how some berries break down when heated? Well, blackberries really hold up and retain their shape despite the intense stovetop heat.
While the berries do produce a lot juice when cooked, in the end, you’ll still have plenty of bites of full blackberries in the cobbler nestled under the topping.
How delicious do these hot blackberries look being poured into this baking dish?
Oooh, la-la.
Oh, by the way, if you have blackberries in your fridge but aren’t ready to put them to use, consider freezing them.
Did you know that a good way to freeze your blackberries is, twice?
Yup, twice.
Freezing Blackberries | Quick Tip
Frozen blackberries look almost furry when photographed at a micro photography level. But that’s no fuzz, it’s just frost.
Allow me to step away from the cobbler making for just a moment to share this simple tip for freezing blackberries. It’s a great way to keep the berries from freezing together in a clump or block.
- Spread the berries out on a parchment paper-lined tray, arranged so that the berries don’t touch each other, and freeze for about an hour. That’s just enough time for the berries to lightly freeze individually.
- Remove the tray from the freezer, and you’ll find the berries are all frozen separately. They actually sound like cute little glass marbles when they clink together.
- Transfer the berries to a freezer bag for longer frozen storage.
- When you’re ready to use the blackberries, they’ll pour right out of the bag separately as individual berries, instead of in a solid clump that you’d end up having to have to break apart.
OK, let’s get back to the cobbler and let’s tackle that topping.
After using a pastry cutter to cut the butter into the dry ingredients, it’s a good idea to take the mixing a step further with your fingers. I do think this step can be a bit therapeutic.
Just rub the small pieces of butter between your fingers to get the mixture combined really well. The addition of the buttermilk later will pull it all together to create a soft-textured, country-style, biscuit-like topping.
The full recipe along with food on the move with my latest video installment of Food in Motion are below.
Food in Motion
Blackberry Cobbler
Ingredients
FOR THE COBBLER
- 5 cups blackberries, frozen or fresh
- 1 cup granulated sugar
- 1 tbsp ground cinnamon
- 3 tbsp cornstarch
- 3/4 cup water
- 1/4 tsp lemon zest, from one lemon
- 2 tbsp lemon juice, freshly squeezed from the same lemon
FOR THE TOPPING
- 1-1/2 cup all-purpose flour
- 1 tbsp granulated sugar
- 1 teaspoon lemon zest
- 1-1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter, cut into small cubes
- 1/2 cup cold buttermilk
Instructions
FOR THE FILLING
- Lightly grease baking dish, 9-inch diameter circular, or comparable square pan, or multiple ramekins.
- Combine blackberries, zest, cinnamon and sugar in a medium saucepan.
- Gently stir blackberries over medium heat until a soft boil.
- Dissolve cornstarch in water in a small bowl or measuring cup.
- Add cornstarch mixture to berry mixture and continue to heat until heavy boil.
- Turn down heat and continue to cook and stir until berry mixture becomes thick.
- Pour the hot berry mixture into baking dish and set aside.
FOR THE TOPPING
- Whisk flour, baking powder, sugar, salt and lemon zest in a small bowl until combined.
- Add cubed butter and use a pastry cutter to cut butter into mixture.
- Once butter is cut, use fingers to gently rub mixture until butter and dry ingredients are well combined.
- Slowly add buttermilk and stir until mixture is moist but not soaking wet. The mixture should be soft and dough-like.
- Break off small pieces of the "dough" and place on top of the berry-filling, until the berries are evenly covered.
- Bake at 350-degrees for about 50 minutes or until topping is golden brown.
- Serve with vanilla bean ice cream, optional.
If you enjoyed my Food in Motion video, and clicked to watch it over on You Tube, feel free to comment over there and hit that You Tube subscribe button.
I’ve been putting a bit more attention on posting videos on You Tube lately, and trying to build an audience there as well and I appreciate your support.
This cobbler is fabulous all by itself, but you can elevate the delicious quotient even more with a healthy scoop of vanilla bean ice cream. It’s sweet, refreshing and just feels like Summertime.
I hope you’re inspired to give this recipe a try.
Thanks for popping by for this Blackberry Cobbler and blackberry freezing tips.
See you back here next time.
that cobbler looks SOOOO GOOD! Might have to try it out!
Thanks, Meta
This is a very delicious cobbler and I think you’ll like it.
Hope you find the time to give it a try.
Have a lovely, delicious week.
xoxo