Description

This Blackberry Cobbler is a delightful baked dessert featuring fresh blackberries in a sweet, tangy filling topped with a tender, golden biscuit-like crust. The berries are thickened with cornstarch and brightened with lemon juice and zest, while a subtle hint of vanilla adds depth. Perfectly baked until bubbly and golden, this cobbler is an easy, comforting treat ideal for any season.

Ingredients

Scale

Berry Filling

Cooking spray
1 ½ tablespoons cornstarch
Pinch salt
5 cups fresh blackberries (or frozen, thawed and drained, 25 ounces total)
¼ cup honey
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
½ teaspoon vanilla extract

Topping

½ cup all purpose flour (preferably unbleached)
2 tablespoons sugar (or monk fruit sweetener)
½ teaspoon baking powder
¼ teaspoon baking soda
Pinch salt
2 tablespoons chilled sweet whipped butter (cut into small pieces, such as Land O Lakes)
⅓ cup low-fat buttermilk
½ teaspoon vanilla extract
1 tablespoon neutral oil (such as avocado oil)

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Instructions

Preheat and Prepare Dish: Preheat your oven to 375°F (190°C). Lightly spray a pie dish with cooking spray to ensure the cobbler doesn’t stick.
Mix Berry Filling: In a large bowl, whisk together the cornstarch and a pinch of salt. Gently toss the blackberries in this mixture to coat them evenly. Add the honey, fresh lemon juice, lemon zest, and vanilla extract to the berries, stirring gently to combine. Transfer the berry mixture to the prepared pie dish.
Bake Filling: Bake the berry mixture in the preheated oven for about 20 to 25 minutes, until the berries are hot and bubbling at the edges.
Prepare Topping Dry Ingredients: While the berries bake, in a medium bowl whisk together the all-purpose flour, sugar (or sweetener), baking powder, baking soda, and a pinch of salt.
Cut in Butter: Once the berries have baked, remove the dish from the oven. Cut the chilled butter into the dry ingredients using a pastry cutter or two knives until the mixture forms pebble-sized pieces.
Combine Wet Ingredients: In a small bowl, mix together the low-fat buttermilk, vanilla extract, and neutral oil until well combined.
Mix Topping Batter: Add the wet mixture to the dry ingredients and stir just until moistened, taking care not to over-mix to keep the topping tender.
Top the Berries: Increase the oven temperature to 400°F (205°C). Carefully spoon the batter evenly over the hot blackberry filling.
Bake Cobbler: Return the dish to the oven and bake for 15 to 18 minutes until the berry filling is bubbling and the topping is golden brown and cooked through.
Cool and Serve: Remove the cobbler from the oven and let it cool for 15 to 20 minutes before serving to allow the filling to set for the best texture and flavor.

Notes

Switch up the Berries: Try this cobbler with strawberries, raspberries, blueberries, or a mix of two or three types for different flavor profiles.
Adjust the Sweetness: If your berries are very sweet, reduce the honey a bit. If they’re too tart, add a little more for balance.
Citrus Alternatives: Orange juice and zest are a delicious alternative to lemon and can add a different twist to the flavor.
No Buttermilk? Substitute by adding 1 teaspoon of vinegar or lemon juice to a ⅓ cup measuring cup, then fill with 2% milk to make a quick buttermilk replacement.
Gluten-Free Option: Replace cornstarch with arrowroot powder and use a 1:1 gluten-free flour blend (like Cup4Cup) instead of all-purpose flour to make this cobbler gluten-free.

Nutrition

Serving Size: 1/2 cup
Calories: 153.5 kcal
Sugar: 16.5 g
Sodium: 100 mg
Fat: 4 g
Saturated Fat: 1.5 g
Unsaturated Fat: 2.0 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 5 g
Protein: 2.5 g
Cholesterol: 5.5 mg