Nothing goes through a warm, bubbling blackberry cobbler with sweet fruits and a golden crust. This lighter version is perfect for dessert – press it with ice or whipped cream if you want!
Blackberry Cobbler recipe
I’ve always been a cobbler fan. This soft, wiser fruit simply has something so comforting with a crispy, delicate topping. Over the years I have made all types of cobblestones (from peach to mixed berries), and this Blackberry Cobbler has become a favorite. The berries become syrupy and rich as they bake while a hint of lemons brighten everything. Serve it warm with a ball of vanilla ice cream and you have the perfect summer dessert. If you love this recipe, try my pan mixed berries buttermilk cobbler and Apple Cobbler next.
Why this shoemaker recipe works
Fruit -based desserts have always been some of my favorites. You will receive a decent elevation of fruits and satisfy your sweet tooth. What is not to be loved?
- Lighter than traditional cobblestones: Most of the recipe requires a lot of butter and sugar. The juicy blackberry filling is slightly sweetened and the golden crust uses a fraction of the butter.
- Do it in every season With frozen berries if freshness are not in the season.
- Versatile: While it is the perfect summer dessert, especially crowned with ice cream, you can even enjoy it with coffee with brunch.
- Nutritional restrictions: Weight Watchers-friendly, vegetarian, gluten-free (see variations below)
Ingredients will need
This homemade Blackberry Cobbler has two ingredients: filling and topping. You can find the exact measurements in the recipe card.
Blackberry filling ingredients
- Corn starch thicken the fruit filling.
- Salt compensates for the sweetness.
- Blackberries: Use fresh berries in the season. If not, they thaw frozen blackberries.
- Honey Sadders of the blackberries and compensates for their sow.
- Lemon juice and bowl For a button of light citrus fruits
- Vanilla extract Complements the tartness of the blackberries and lemon.
Cobbler topping ingredients
- All -purpose flour: I prefer an unbleached flour, which is naturally aged, via bleached flour that uses chemicals to accelerate the aging process. The denser texture of unbleached flours works better for the cookies.
- Sweetener: Use granulated sugar or Monastery As an alternative with low -carbohydrates zero calories.
- Baking powder, baking powder and salt Help the ascent and improve the texture.
- Pagan Is airy and less dense than normal butter, so that it contains fewer calories per tablespoon. You can still use the same amount of normal butter if that’s all you have. You only know that the fat and calories per portion are a little higher. Make sure your butter is cold for the best texture.
- Buttermilk Adds cloudy and his acid reacts with baking powder to increase the dough.
- Vanilla extract For a subtle sweetness
- Oil: Every neutral oil like avocado will work.
How to make Blackberry Cobbler
Here you can find out how to make this simple Blackberry Cobbler new. The recipe card can be found for printable instructions below.
- Make the berry filling: Coating the blackberries with corn starch and salt. Stir in honey, lemon juice and bowl as well as vanilla. Bake the berries at 375 ° F until they bubble.
- Make the cobble movement: Whisk the dry ingredients. Then use a pastry cutter or two knives to cut into the very cold butter. Continue until the texture resembles small pebbles/coarse crumbs. Next, stir the moist ingredients and make sure that you cannot exceed because this can lead to hard cookies.
- Bake the cobbler: Drop spoon biscuit dough over the hot berries. Bake at 400 ° F until the load is golden and completely cooked. The filling will thicken when it cools down. So let them sit for 10 to 15 minutes before serving.
Variations
- Switch on the berries: Try strawberries, raspberries, blueberries or a mixture of two or three types.
- Adjust the sweetness: If your berries are very cute, use a little less honey. Too sour? Add a little more.
- Citrus: Orange juice and shell would be as delicious as lemon.
- No buttermilk? Pour 1 teaspoon of vinegar or lemon juice into a 1/3 cup of measurement cup and fill it with 2% milk.
- Gluten -free cobbler: Replace corn starch with arrow root and AP flour with a 1: 1 -GF flour like Cup4cup.
storage
- Cool Cobbler for 4 days.
- Freeze Divide remains for up to 4 months, then overnight in the refrigerator before warming up.
- Warm up it in the oven or in the microwave.
FAQ
Both desserts are baked in the oven and contain blackberries. The main difference is topping. Cobbler has a biscuit-like load that will fall from spoons over the berries, while a crispness has a crumbly oat and sugar covering.
Bake the Blackberry Cobbler a day ahead of us. Let it cool down, then cover the dish and cool. The next day, heat it for 15 to 20 minutes in the oven at 350 ° F until it is warm in the middle.
You will love further berry dessert recipes
Further dessert ideas with berries can be found under these Five berry desserts To satisfy your desire!
Yield: Portions
Serving size: 1 /2 cup
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Preheat the oven to 375 ° F. Spray a cake bowl with oil.
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Whisk the corn starch and salt in a large bowl. Throw the blackberries and mix carefully to coat them. Add honey, lemon juice, lemon peel and vanilla and then add to the prepared cake bowl.
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Bake until the berries are hot and bubble on the edges, about 20 to 25 minutes. Whisk flour, sugar, baking powder, baking powder and salt in a medium bowl.
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If the berries are ready to take out of the oven, cut the chilled butter (must be very cold) with a pastry cutter (or 2 knives) until they form pebbles.
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Combine buttermilk, vanilla and oil in a small bowl; Mix well. Add the dry mix and mix them until you are only moistened and make sure that you do not mix.
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Carefully remove the shell from the oven, increase the oven temperature to 400 ° F and spoon the dough over the berries.
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Place in the oven again and bake until the berries bubble and the topping golden and cooked by 5 to 18 minutes. Take out of the oven and let cool for 15 to 20 minutes before eating.
Last step:
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Portion: 1 /2 cupPresent Calories: 153.5 KcalPresent Carbohydrates: 28 GPresent Protein: 2.5 GPresent Fat: 4 GPresent Saturated fat: 1.5 GPresent Cholesterol: 5.5 mgPresent Sodium: 100 mgPresent Fiber: 5 GPresent Sugar: 16.5 G
