An Old-fashioned Blackberry Cobbler Recipe with Homemade Biscuits
The tart blackberries turn syrupy and sweet in the oven, while the crème fraiche biscuits become nice and golden brown for that delightful combination of textures that cobbler is known for.
Servings 6
Calories 436kcal
Ingredients
Cobbler:
- 6 cups blackberries
- ¾ cup sugar
- ¼ cup flour
- 2 tablespoons lemon juice
Biscuits:
- 1 ¾ cup flour
- ¼ cup sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 cup creme fraiche
- 1 ½ teaspoon vanilla paste
- 1 tablespoon cream
- 1 teaspoon demerara sugar
Instructions
- Preheat oven to 350º. LIghtly butter a 2 quart baking dish.
- In a large bowl, combine the blackberries with ¾ cup sugar, ¼ cup flour and lemon juice.
Biscuits:
- In a medium bowl, whisk the flour, sugar, baking powder and salt. In a small bowl, whisk the creme fraiche with the vanilla. Add to the dry ingredients and stir with a fork until the dry ingredients are incorporated. Then use your hands to form it into a ball, kneading it until it comes together.
- Pat into a ½ inch thickness and cut it into 6 three inch rounds.
- Transfer the blackberry mixture to the baking dish. Bake for 20 minutes. Remove from the oven and place the biscuits on top. Brush the biscuits with cream and sprinkle with demerara sugar. Return to the oven and bake an additional 25 minutes until the blackberries are bubbly and the biscuits are golden brown.
- Allow to cool for at least 10 minutes before serving.
Notes
- If your blackberries are very juicy, you can add a bit more flour.
- Let the cobbler sit for a few minutes before serving, the filling will thicken as it cools making it easier to serve.
- You can make this in individual ramekins.
- Try mixing up the berries with some raspberries and blueberries.
