SUMMER IN THE COUNTRY BLACKBERRY COBBLER

12
T G

By
@GrannyGravymaker

This is an old-fashioned recipe that is loosely based on my mother's old peach cobbler recipe. It's full of sweet blackberry juiciness with a touch of lemon tartness and has a sweet biscuit-like crust. I always use wild blackberries because they are abundant and free for the pickin' down here in the country. This cobbler is it's sweet and juicy best when served warm with some homemade vanilla bean ice cream on the side. Sooooo good! It's "summer in the country" in a bowl!

Rating:
★★★★★ 1 vote
Comments:
Serves:
6 to 8
Prep:
30 Min
Cook:
1 Hr
Method:
Bake

Ingredients

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BERRY FILLING

1 c
sugar
2 to 3 Tbsp
cornstarch *see note*
5 to 6 c
blackberries, fresh or thawed from frozen (divided)
1 Tbsp
lemon juice
2 to 3 Tbsp
salted butter

BISCUIT CRUST

1 c
biscuit mix (box or homemade)
1/4 c + 2 Tbsp
milk
2 Tbsp
sugar

How to Make SUMMER IN THE COUNTRY BLACKBERRY COBBLER

Step-by-Step

  • 1Gather and prep ingredients (wash fresh berries etc...)
    Preheat oveto 400°F.
  • 2Lightly butter a 2 or 3 quart casserole/baking dish (I use a 2 qt. round pyrex, bowl-shaped dish with a lid for storage.)
  • 3In as medium bowl, combine sugar and cornstarch; set aside.
  • 4Measure 5 to 6 cups berries into large bowl; pour sugar mixture over berries; add lemon juice; use a large spoon or spatula to gently fold mixture into berries.
  • 5Pour berries into prepared oven dish; dot with pieces of butter; place dish on rimmed baking sheet; set aside.
  • 6In a medium bowl, combine biscuit mix, sugar and milk, stirring just until only small lumps remain. Mixture should resemble very thick pancake batter.
  • 7Drop batter on top of berries by small spoonfuls.
  • 8Bake at 400°F for 40 minutes; check to make sure top isn't getting too brown, and if needed, at any point, loosely cover with foil; bake for an additional 20 minutes (1 hour total.)
  • 9Remove foil and allow to cool for at least one hour. Sprinkle top with a little bit of sugar, if desired. Serve warm. Especially good with vanilla ice cream or sweetened cream.
  • 10Cover and refrigerate leftovers.
    (Photo is the very juicy version; see *note.)
  • 11*NOTE: For very juicy cobbler, use 2 tablespoons cornstarch; for thicker, use 3 or 3 1/2 tablespoons.

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