Homemade Kentucky Blackberry Cobbler
This Kentucky Blackberry Cobbler recipe brings the essence of Southern comfort food to your table. Featuring ripe blackberries topped with a fluffy buttermilk biscuit crust, it's a simple yet delicious dessert that's perfect for any occasion. Whether you're using fresh or frozen berries, this cobbler is sure to delight everyone.
Equipment
- 9x13 inch baking dish
- Mixing bowls
- Pastry cutter or fork
- Whisk
- Measuring cups and spoons
Ingredients
For the Filling:
- 4 cups fresh or frozen blackberries
- 1 tablespoon lemon juice
- ¾ cup sugar
- 2 tablespoons cornstarch
For the Biscuit Topping:
- 2 cups all-purpose flour or gluten-free flour blend for a GF version
- ¼ cup sugar plus more for sprinkling
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup cold butter or plant-based butter for a vegan version, cubed
- ¾ cup buttermilk or dairy-free milk + 1 tsp vinegar for a vegan version
Instructions
- Prepare the Filling: Preheat oven to 375°F (190°C). In a large bowl, toss blackberries with lemon juice, sugar, and cornstarch. Transfer to a greased 9x13-inch baking dish.
- Make the Biscuit Topping: In a separate bowl, whisk together flour, sugar, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Spoon over blackberry mixture.
- Bake: Sprinkle additional sugar over the biscuit topping. Bake for 25-30 minutes or until topping is golden and filling is bubbly. Let cool slightly before serving.
- Serve: Enjoy warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
- Frozen Berries: If using frozen blackberries, there's no need to thaw them first. However, you may need to bake the cobbler a few minutes longer.
- Gluten-Free/Vegan Adaptations: For a gluten-free version, use a gluten-free flour blend. For a vegan version, substitute the butter with a plant-based alternative and use a dairy-free milk for the buttermilk.
- Storage: Leftover cobbler can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.